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    Home » Breakfast » Mixed Berry Dutch Baby

    Mixed Berry Dutch Baby

    Published: Jul 10, 2011 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    I was reluctant to turn on the oven for this recipe. It is finally hot outside, the kind of weather I adore, but I don’t like using the oven unless necessary in these temps. Buuuuut I really wanted to make it. Our fridge is bursting with berries, and I was also very curious about the German pancake, also known as the Dutch Baby. I made this for myself for lunch, then dessert, then a snack, then dinner, but this would be an amazing recipe to make for a brunch. It has a definite breakfast-pancake flavor, but also would serve well as a light dessert.

    I found myself stationed in front of the fridge, door open, about a dozen times that same day, cutting just one more slice to nibble on.

    Preheat your oven to 425 degrees F.

    Heat a 10-inch cast-iron skillet over moderate heat.

    In a medium bowl, add:

    3 large eggs

    1/2 teaspoon finely grated lemon zest

    1/3 cup granulated sugar

    Pinch of salt

    Whisk until combined.

    Add:

    2/3 cup all-purpose flour

    2/3 cup milk

    Whisk until the batter is completely smooth.

    Gently stir 1 cup each of raspberries and blackberries (have another 1 cup of each on hand to serve it with) into the pancake batter.

    Melt 4 tablespoons of butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed.

    Bake the Dutch Baby in the center of the preheated oven for about 22 minutes (mine took more like 30-33 minutes), or until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar, if desired.

    Cut into wedges and serve immediately, with the remaining fresh raspberries and blackberries.

    I’m troubled about the fact that I have lived almost 36 years of my life not having experienced a Dutch Baby. This was delicious! I am now enlightened in the realm of German pancakes.

    And this was totally worth turning on the oven in this summer heat.

    Mixed-Berry Dutch Baby

    One of the most delicious breakfast recipes I’ve ever had! (source: Food and Wine Annual Cookbook 2010)
    5 from 2 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 22 minutes minutes
    Servings: 6 servings
    Calories: 263kcal
    Author: Megan Porta

    Ingredients

    • 3 large eggs
    • 1/2 tsp. lemon zest finely grated
    • 1/3 cup granulated sugar
    • pinch salt
    • 2/3 cup all-purpose flour
    • 2/3 cup milk
    • 2 cups fresh raspberries
    • 2 cups blackberries
    • 4 tbsp. unsalted butter
    • confectioners' sugar for dusting

    Instructions

    • Preheat oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the grated lemon zest, granulated sugar and salt until combined. Add the flour and milk and whisk until the batter is completely smooth. Gently stir 1 cup each of the fresh raspberries and blackberries into the pancake batter.
    • Melt the butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed. Bake the Dutch Baby in the center of the oven for about 22 minutes, until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Transfer the skillet to a trivet and use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar. Cut the pancake into wedges and serve immediately, with the remaining fresh raspberries and blackberries.

    Nutrition

    Calories: 263kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 54mg | Potassium: 228mg | Fiber: 6g | Sugar: 17g | Vitamin A: 559IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Stephanie

      June 29, 2025 at 2:16 pm

      5 stars
      This recipe is so good!! I have made it numerous times. I have added blueberries when I didn’t have enough blackberries and raspberries. Super easy and fast to make.

      Reply
      • Megan Porta

        July 02, 2025 at 11:29 am

        I love hearing this, Stephanie! Thank you for taking the time to leave me a note.

        Reply
    2. Joy

      July 23, 2011 at 11:50 pm

      I love dutch babies but with the berries, it is even better.

      Reply
    3. Kate @ Diethood

      July 17, 2011 at 6:00 pm

      Yes! Another reason to whip out my cast iron skillet! I love Dutch babies and this berry version sounds incredible!

      Reply
    4. Angela

      July 16, 2011 at 2:14 am

      I have never heard of a Dutch baby, but now I have to try this. First berry, then apple cinammon… Then I'll be in love…

      Reply
    5. Kelly

      July 13, 2011 at 1:39 pm

      This looks so pretty and delicious! 🙂

      Reply
    6. Juanita

      July 13, 2011 at 12:25 pm

      I watched Alton Brown make one of these (minus the berries) on the Food Network. He used coals to create an oven without electricity. Very cool!

      I like how it's sort of a dessert omelette. And since it's breakfast (berries) and lunch/dinner (eggs), I can see how this would be good for EVERY meal of the day 🙂

      Reply
    7. The Farmers Wife

      July 13, 2011 at 1:34 am

      I'm seriously in awe right now… Maybe I'm just extremely hungry but I can't hardly concentrate to comment I keep scrolling back up to look at this delicious creation! Love it!

      Reply
    8. Lori @ Girl Meets Oven

      July 12, 2011 at 1:29 am

      Great job on your first Dutch baby. I've always made them with apple too. Can't wait to try with fresh summer berries!

      Reply
    9. Parsley Sage

      July 12, 2011 at 1:10 am

      My eyes just went all buggy when I saw this first picture. Wowsa! Never heard of a Dutch baby, thank you THANK you for the introduction. Hot stuff 🙂

      Much like your kitchen…whenever you get warm just remember that infamous pile of snow!

      Reply
    10. Nicole

      July 11, 2011 at 8:49 pm

      I have no idea why these are also called German pancakes cause I have never, ever seen anything remotely looking like this in Germany, but it looks delicious and maybe it's about time it was introduced to Germany! lol 😉

      Reply
    11. Manju

      July 11, 2011 at 7:53 pm

      I cannot wait to make this! Saw this over at FoodGawker and came straight here for the recipe! 🙂

      Reply
    12. Heidi

      July 11, 2011 at 3:34 pm

      That looks incredible! I love dutch baby's but never tried a berry one. I think I'll try this next 🙂

      Reply
    13. Wendy (The Weekend Gourmet)

      July 10, 2011 at 11:39 pm

      Looks GREAT! I love to make apple Dutch baby pancakes for dinner in the fall…with bacon and scrambled eggs. This one looks summery and delish!!

      Reply
    5 from 2 votes (1 rating without comment)

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