This Dutch Baby with Assorted Berries is like a combination of a pancake and a soufflé, made with eggs, flour, and milk.
It rises around the edges and looks impressive when first pulled out of the oven. It is super easy, feels fancy, and can be savory or sweet.
We love to make this any weekend where we are not in a rush and could really go for a cheerful and leisurely start to the day. We most often serve this Dutch baby with berries and powdered sugar, and if we have bananas, we’ll add those too.
🛒 Ingredients
Below are the ingredients needed to make this Dutch Baby with Assorted Berries.
- Butter: I use salted butter.
- Eggs: Use large eggs, pasture-raised if possible.
- Milk: Use whole milk if you have it, but 1 or 2% will also work.
- Flour: Use all-purpose flour, unbleached.
- Granulated Sugar: Adds a touch of sweetness.
- Nutmeg: Just a pinch to add a layer of flavor. This can be omitted if needed, but be careful not to overdo it because nutmeg is a strong spice.
- Berries: Any assortment that you have, such as strawberries, raspberries, blueberries, and blackberries.
- Powdered Sugar: Optional for sprinkling on the Dutch Baby.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make this Dutch Baby with Assorted Berries
Below are the step-by-step instructions for how to make a Dutch Baby with Assorted Berries.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Preheat the oven to 425°F. Add the butter to a cast iron skillet or a dish of roughly the same size, such as a pie dish or even a square baking dish. Place the skillet in the oven and bake for 8-10 minutes or until the pan is hot and the butter has browned.
Tip: Keep an eye on the pan in the oven to make sure the butter does not burn.
Step 2. Make the Batter: In a medium-large bowl, whisk the eggs, whole milk, flour, sugar, and nutmeg.
Step 3. Pour the Batter: Immediately after removing the pan from the oven, pour the batter into the cast iron pan.
Step 4. Bake: Place the pan back in the oven and bake for 12-15 minutes or until it has risen substantially and is lightly browned around the edges.
✏️ Additional Tips and Notes:
- Room Temperature Ingredients: For best results, use room temperature eggs and slightly warm the milk before combining the ingredients. This allows for a better rise.
- Rises, then Falls Quickly: The Dutch Baby rises around the edges of the pie dish, but falls quickly once you take it out of the oven. It's most impressive right when you take it out, so make sure anyone who wants to see gets a quick glimpse as you bring it over to the table.
- Adding Berries: You can add some of the berries directly on top after removing it from the oven. This warms the berries through and makes them extra sweet.
- Cast Iron Pan: For the best rise, use a cast iron pan. However, there are plenty of other dishes that you can use with good results if you do not have a cast iron pan. For more about what dishes are best to use for a Dutch Baby, see my post, Dutch Baby Pancake Without a Cast Iron Skillet.
- How to Store: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven.
💖 For More Breakfast Recipes, You May Love These:
If you make this Dutch Baby with Assorted Berries or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Dutch Baby with Assorted Berries
Ingredients
- 3 tablespoon butter
- 4 large eggs
- ⅔ cup whole milk
- ⅔ cup all-purpose flour
- 1 ½ tablespoon granulated sugar
- pinch of nutmeg
- assorted berries
- powdered sugar optional
Instructions
- Preheat the oven to 425°F.
- Put the butter in a shallow round dish, like a pie dish. Put the dish in the oven until it melts but doesn’t burn, about 5-7 minutes. Keep a close eye on it. Remove from the oven.
- In the meantime, whisk the eggs in a medium bowl. Whisk in the milk. Add the flour, sugar, and nutmeg. Stir to combine, breaking up any large lumps, but don’t worry about making the batter completely smooth.
- Pour the batter into the pie dish. Bake for 12-15 minutes or until it turns golden brown on the edges.
- Serve with assorted berries and powdered sugar.
Notes
- Room Temperature Ingredients: For best results, use room temperature eggs and slightly warm the milk before combining the ingredients. This allows for a better rise.
- Rises, then Falls Quickly: The Dutch Baby rises around the edges of the pie dish, but falls quickly once you take it out of the oven. It's most impressive right when you take it out, so make sure anyone who wants to see gets a quick glimpse as you bring it over to the table.
- Adding Berries: You can add some of the berries directly on top after removing it from the oven. This warms the berries through and makes them extra sweet.
- Cast Iron Pan: For the best rise, use a cast iron pan. However, there are plenty of other dishes that you can use with good results if you do not have a cast iron pan. For more about what dishes are best to use for a Dutch Baby, see my post, Dutch Baby Pancake Without a Cast Iron Skillet.
- How to Store: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven.
Nutrition
This recipe is adapted from NYTimes Dutch Baby by Florence Fabricant.
Leave a Reply