Breakfast, Sweets

Raspberry Dutch Baby Pancake

13 June, 2017

Raspberry Dutch Baby Pancake

Lately I’ve been eating all the summer fruit. It seems like every time Josh or I go to the store, we pick up some deliciously ripe fruit. One day he came home with my favorite fruit.. raspberries! We ate some raw, but I also saw this as an opportunity to bake them into a raspberry dutch baby pancake.

Have you ever had a dutch baby pancake? They are so easy to make. Take this from the girl who cannot make normal pancakes. Seriously. I try and try, but my regular pancakes come out terrible. However, this dutch baby? Delicious and perfect and fluffy. These are so fun too, because they get all puffed up. They will deflate slightly after leaving the oven, but sill stay nice and light.

Not only do I love raspberries, but I think lemon zest is kind of one of the best things ever, so I went ahead and zested up a whole lemon into the batter. The result? A nice, subtle lemon flavor alongside the raspberry goodness. Make sure you have enough raspberries on the side for topping the dutch baby with! They get a little warm sitting on the pancake that’s just come out of the oven, which only seems to make them more delicious.

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Raspberry Dutch Baby Pancake
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅔ cup flour
  • 1 cup milk
  • 3 eggs
  • zest of one lemon
  • 1 Tbsp sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 Tbsp butter
  • 1½ cups raspberries
  • powdered sugar, if desired
Instructions
  1. Preheat oven to 400 degrees F and place a medium, oven-proof skillet in the oven.
  2. In a blender, add the flour, milk, and eggs. Blend together until combined.
  3. Add the sugar, lemon zest, sugar, vanilla extract, and salt to the blender. Blend again until ingredients are combined.
  4. Remove the skillet from the oven and place the butter in. Swirl the butter around until melted. Pour the batter into the skillet. Dot with half the raspberries, and then set the rest of the raspberries aside for topping.
  5. Place the skillet in the oven and bake for 25 minutes. Pancake should be puffed and golden.
  6. Remove from the oven, top with the remaining strawberries and sprinkle with powdered sugar, if desired. Slide onto a cutting board, slice and serve!

 

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3 Comments

  • Reply Kelsey 14 June, 2017 at 9:03 am

    I’ve never made a dutch baby pancake, but I think you’ve convinced me to try it this weekend! I’m on a huge berry kick this week (aren’t those texas blueberries SO GOOD??!). Thanks for the lovely recipe, Aimee!

  • Reply Anita 15 June, 2017 at 3:05 pm

    I love this, Aimee! It looks easy and beautiful. I’m going to try this!

    • Reply Aimee 15 June, 2017 at 5:26 pm

      Thanks Anita! I hope you love it as much as I did! :)

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