Extra large and fluffy, oven-baked pancake, topped with fresh berries to make your morning extra special.
Super easy and ready in no time!
Say hello to my baby! … Dutch Baby Pancake that is 😉
My 13 year old boy made this dutch baby pancake for the two of last weekend (after I sprained my ankle and I was busy elevating and icing).
He made it all by himself, from start to finish. It turned out impressively pretty and super yummy. On his first try. #proudMammaMoment for sure!
Now it’s a must have in our family brunch menu.
This Dutch baby pancake comes together in a couple of minutes (just about the time to find the ingredients and blend them together). And then it sits in the oven for only about 20 minutes. Which is enough time to get your coffee ready (or cappuccino in my case!), wash and cut up some berries and wait for the magic to happen.
The batter is similar to what you’d do for regular pancakes or crepes, but doesn’t require any of the hands-on pouring and flipping.
Add all the ingredients (with the exception of the butter) are added to one bowl, and can be easily mixed with a hand mixer. Or if you prefer, you can also mix in your blender.
Find a large heavy skillet that is oven-safe (or cast iron if you have one). Melt the butter on the stove (or oven too if you prefer) until bubbly. Pour the batter and bake at 425F for 20 minutes. That is all!
Top with your favorite fruit – I used fresh strawberry and blueberries. Or you can spread with jam.
Sprinkle with powdered sugar, if you wish, or add a dullop of whipped cream.
And an optional, but highly recommended, drizzle of maple syrup.
Ready to try it too?!? If my 13 year old can nail this at his first try, I bet you can too.
PRINTABLE RECIPE CARD: How to make this easy Dutch Baby Pancake