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Raspberry dutch baby with powdered sugar
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4.95 from 40 votes

Raspberry Dutch Baby Pancake

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, brunch, dessert, dutch baby, pancake, raspberry
Servings: 4
Calories: 273kcal
Author: Aimee

Equipment

Ingredients

  • 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

Calories: 273kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 153mg | Sodium: 284mg | Potassium: 231mg | Fiber: 3g | Sugar: 8g | Vitamin A: 554IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 2mg