This raspberry Dutch baby pancake recipe puffs up golden and delicious after being baked in the oven. It's a delicious way to use fresh or frozen raspberries. I love this raspberry Dutch baby pancake for breakfast, brunch, or dessert!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Raspberries are one of my favorite fruits, and I love them incorporated into a Dutch baby pancake. I try to put fresh raspberries in the pancake, then top with more fresh raspberries before dusting the entire thing with powdered sugar.
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.
What is a Dutch baby pancake?
A Dutch baby pancake (also called a German pancake) is a fluffy pancake that is baked in the oven. The sides sort of rise up along the edge of the pan to form a puffed pancake. The middle will too most of the time. Once it's removed from the oven, it does deflate slightly.
Can you use frozen raspberries?
You can, just know that frozen raspberries will impart a slight bit of moisture as they cook and thaw. However, I've made this many times with frozen raspberries, and it's always come out great. When doing so, I don't top with the frozen raspberries, I just top with powdered sugar.
- Raspberries - Fresh is best in this recipe! However, you can use frozen if you can't find fresh raspberries
- Lemon zest - Lemon zest is the outside yellow part of the lemon. You "zest" or grate off the yellow part with a microplane like this one.
- Flour - I've always just used all-purpose flour in this recipe.
- Eggs - No explanation needed!
- Milk - You can use regular milk, or non-dairy milk like almond milk.
- Sugar - I have always used granulated white sugar.
- Butter - You'll need the butter for greasing the hot skillet once it comes out of the oven, before you pour the batter in.
What type of pan to use:
You'll want to use a large, oven-safe skillet for this recipe. It doesn't have to be cast iron, but use a skillet that can be heated safely to 400 degrees F.
Other breakfast recipes to love:
- Lemon Dutch Baby Pancake
- Bananas Foster French Toast
- Croissant Breakfast Sandwich
- Croissant French Toast with Strawberries
- Breakfast Cheesy Polenta Bowl
Raspberry Dutch Baby Pancake
- 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
- 1 ½ cups raspberries
- powdered sugar if desired
- Preheat oven to 400 degrees F and place a large, oven-proof skillet in the oven.
- In a blender, add the flour, milk, and eggs. Blend together until combined.
- Add the sugar, lemon zest, sugar, vanilla extract, and salt to the blender. Blend again until ingredients are combined.
- 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.
- Place the skillet in the oven and bake for 25 minutes. Pancake should be puffed and golden.
- Remove from the oven, top with the remaining strawberries and sprinkle with powdered sugar, if desired. Slide onto a cutting board, slice and serve!