Dutch Babies make the perfect breakfast. Made with simple ingredients to give you a well-rounded dish. Baked in a cast iron, giving it that iconic bowl shape look. This crepe in a pan is the best way to incorporate your favorite berries and other breakfast toppings.
What is a Dutch Baby?
A dutch baby (or german pancake) is a mix of flour, eggs, milk, and salt that is baked in a hot cast-iron skillet. It puffs up during baking and then deflates while cooling. It has a texture and taste very similar to a crepe, but much easier to make.
The preheated cast iron creates a crispy outside while the inside remains soft, and has that iconic bowl-like shape.
This breakfast is both super easy to make and stunning to look at. When removed from the oven it looks as if it took tons of time and technique to make (which neither are true). You will surely impress any breakfast guests, and probably yourself.
A dutch baby, in my opinion, is even easier than pancakes or crepes. You mix the batter pour it in a cast iron and you are done. It's truly that simple. No monitoring when to flip only to find the outside is burnt and the inside is still gooey.
Then finish it off with all the classics. Whipped cream, fresh berries, syrup, and powdered sugar, to name a few.
Fun Fact: The dutch baby got its name from a popular cafe in Seattle, Washington, Manca's Cafe. The owners' daughter had a difficult time saying 'Deutch' and it came out Dutch instead, and the name was born.
Ingredients
A dutch baby is made with staple household items. However, for this recipe, the raspberries are the star of the show. They can always be left out and the dutch baby can stand on its own.
Fresh or frozen raspberries work perfectly. Another great option is a mix of frozen berries. We have also used a mix of blueberries, raspberries, and blackberries that is a hit as well.
Try and stay away from frozen whole strawberries as they would be too large. Make sure they are diced up into smaller pieces.
Dutch Babies don't need any added sugar either. I have made it both ways and noticed zero difference. Very much like a crepe, dutch babies can stand without it. Since my kids like to add confectioners sugar at the end I prefer to not add it into my batter as well.
I also add in some fresh lemon juice and zest. It really makes the raspberry flavor come to life.
- 1 Cup Flour
- 1 Cup Milk
- ¼ Cup Honey
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Freshly Sqeezed Lemon Juice
- ½ Teaspoon Salt
- 4 Eggs Lightly Whisked
- 4 Tablespoons Butter
- 1 Cup Frozen Raspberries
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Tools you make need
A 9" cast iron.
Tips and Notes
- The number one tip for making a dutch baby is getting that cast iron scalding hot! Simply place the pan in the oven while it preheats. The hot cast iron will immedielty start cooking the outsdie. That is what gives it the cripsy exterior while the instide stays nice and soft.
- Keep the clumps. Do not be tempted to over mix the batter. Overmixing and removing all those clumps will actully lead to a denser texture. While we don't want huge pockets of flour, a slighty lumpy texture will not hurt. In fact, it will make the best outcome. *See Photo below.
- Use a blender. While I prefer a bowl and whisk, you could whip this up in a blender. Just be sure to not over mix.
- Store overnight. Make breakfast even faster by making this ahead of time. Mix the night before and store in the refrigerator.
Instructions
Ready for this? It is so extremely easy to make. The most difficult part is waiting.
1. Preheat the oven to 425 degrees and place the cast iron pan inside to warm up.
2. In a medium-sized bowl mix all the ingredients together. Be careful to not overmix.
3. Very carefully, remove the cast iron from the oven, place butter in the hot pan and melt.
4. Pour in the batter.
5. Sprinkle berries evenly across the batter.
6. Return to oven and bake for 20 minutes until the sides start to brown and the middle is set. Make sure to turn on your oven light and watch your dutch baby come to life.
7. Remove from oven and allow to cool for 5 minutes.
8. Top with your desired toppings such as confectioners sugar, syrup, more fresh berries, or even a jam or berry sauce.
Other Breakfast Ideas
Watch how to make
📋Recipe
Raspberry Lemon Dutch Baby
Equipment
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Whole Milk
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Freshly Sqeezed Lemon Juice
- ½ Teaspoon Kosher Salt
- 4 Large Eggs Whisked
- 2 Tablespoons Unsalted Butter - For Cast Iron Pan
- 1 Cup Frozen Rasperries
Toppings
- Powder Sugar
- Syrup
- Fresh Berries
Instructions
- Preheat the oven to 425 degrees and place the cast iron pan inside to warm up.
- In a medium-side bowl mix the flour, milk, lemon zest, lemon juice, and salt together. Set aside. Leaving some lumps of flour is a good thing. Do not over-mix.
- In a separate bowl gently whisk the eggs.
- Fold the eggs into the batter until fully incorporated.
- Very carefully, remove the cast iron from the oven, place butter in the hot pan and melt.
- Pour in the batter.
- Sprinkle berries evenly across the batter.
- Return to oven and bake for 20 minutes until the sides start to brown and the middle is set. Make sure to turn on your oven light and watch your dutch baby come to life.
- Remove from oven and allow to cool for 5 minutes.
- Top with your desired toppings such as confectioners sugar, syrup, more fresh berries, or even a jam or berry sauce.
Video
Notes
- The number one tip for making a dutch baby is getting that cast iron scalding hot! Simply place the pan in the oven while it preheats. The hot cast iron will immediately start cooking the outside. That is what gives it the cripsy exterior while the inside stays nice and soft.
- Keep the clumps. Do not be tempted to overmix the batter. Overmixing and removing all those clumps will actually lead to a denser texture. While we don't want huge pockets of flour, a slightly lumpy texture will not hurt.
- Use a blender. While I prefer a bowl and whisk, you could whip this up in a blender. Just be sure not to over mix.
- Store overnight. Make breakfast even faster by making this ahead of time. Mix the night before and store in the refrigerator.
Just trying to clear up something with the recipe as far as a sweetener in the batter there’s mention of honey 1/4 cup and none in your video and your actual recipe?
Hi Jen, I would use 1-2 tablespoons of honey or pure maple syrup as the sweeter. I'm sorry for the confusion.
5 pounds of potatoes.