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!
Raspberries are one of my favorite fruits, and I love them incorporated into a dutch baby pancake. This delicious breakfast has fresh raspberries in the pancake, then is topped with more fresh raspberries before dusting the entire thing with powdered sugar.
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 makes them more delicious.
Main ingredients:
- 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 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.
Customization ideas:
This recipe is so easy to customize! You can swap out the raspberries for blackberries or blueberries.
I also love making a lemon dutch baby pancake that is strong on the lemon flavor and then topped with fresh berries.
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 a cast iron skillet, but use a pan that can be heated safely to 400 degrees F. However, if you do have a cast iron pan, that is perfect for dutch babies.
How to serve:
The raspberry dutch baby is delicious topped with fresh berries and powdered sugar. It's also so tasty with some freshly whipped cream or even ice cream.
I love serving these dutch babies with something savory like spinach scrambled eggs or these Greek scrambled eggs with feta.
Recipe tips:
- Preheating the pan in the oven is key! This helps the dutch baby to puff up properly.
- Make sure to use an oven-safe skillet that can be heated to 400 degrees F. Many ceramic pans will not allow that, so a cast iron pan or other oven-safe pan is best.
- The pancake should be puffed and golden when removed from the oven. The dutch baby will deflate slightly as it cools, so serve immediately.
How to make the raspberry dutch baby:
First, preheat your oven and place your skillet in the oven to get hot.
While oven is preheating, wash your raspberries.
Add the flour, milk, and eggs to the blender and blend until combined. Then, add the lemon zest, sugar, vanilla extract, and salt and blend again.
Remove the hot pan from the oven and place a pat of butter in and swirl around while butter melts, making sure to coat the sides.
Pour the butter in, and then add some of the raspberries.
Bake until puffed and golden brown, then serve immediately.
Other recipes to love:
Raspberry Dutch Baby Pancake
Equipment
Ingredients
- ⅔ cup flour
- 1 cup milk
- 3 eggs
- zest of one lemon
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoon butter
- 1 ½ cups raspberries
- powdered sugar if desired
Instructions
- 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, 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!
Notes
- Preheating the pan in the oven is key! This helps the dutch baby to puff up properly.
- Make sure to use an oven-safe skillet that can be heated to 400 degrees F. Many ceramic pans will not allow that, so a cast iron pan or other oven-safe pan is best.
- The pancake should be puffed and golden when removed from the oven. The dutch baby will deflate slightly as it cools, so serve immediately.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
Danielle
I made this in a large cast iron skillet with fresh raspberries, and it turned out perfectly. That lemon zest was a great touch! I think blueberries will be the next version. Thanks for the recipe.
Anita
I love this, Aimee! It looks easy and beautiful. I'm going to try this!
Aimee
Thanks Anita! I hope you love it as much as I did! :)
Kelsey
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!