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Our easy and delicious Dutch Baby with Mixed Berries is served with a sprinkle of powdered sugar and a sweet apricot glaze! Enjoy this as a summertime dessert or add it to a special breakfast or brunch menu.
What is a Dutch Baby?
A Dutch baby is a type of baked pancake, also known as an American German Pancake. It has a taste and texture similar to a popover or a slice of Yorkshire pudding, and the cooking technique is quite similar too.
A simple batter of eggs, flour, milk, sugar, and a hint of nutmeg is poured into a hot buttered skillet or baking dish – then baked.
When the Dutch Baby comes out of the oven, the outer edges are puffed and golden brown with a flatter center and a soft custard-like interior. We topped ours with a sprinkle of powdered sugar, fresh mixed berries, plus a simple homemade apricot syrup made from a jar of apricot preserves.
Dutch Baby Origins
Despite the word “Dutch” in the recipe name, Dutch Baby is believed to have originated in the United States in the early 1900s.
Various restaurants served smaller-sized (baby) versions of this German pancake – calling them by the name Dutch Baby. The name is believed to have been an Americanized version of the word “Deutsch” – which means German.
Why you’ll love our Dutch Baby with Mixed Berries
- This is an impressive breakfast or dessert to serve! As you take it out of the oven, the pancake is puffed up in the center, then dramatically collapses as it cools. Top with colorful fruit and a sprinkle of white powdered sugar for a color presentation.
- Its unique texture – with a creamy, custard-like center and crispy golden edges – is a special treat in every bite.
- You can vary the toppings to suit your tastes and seasonally available ingredients.
Key Ingredients & Substitutions
- Eggs – Note that you’ll want these at room temperature before making your Dutch Baby.
- Whole Milk –While a lower fat milk can be used, we recommend whole milk for the best texture and creaminess. Also make sure the milk is at room temperature for recipe prep.
- All–Purpose Flour
- Granulated Sugar
- Nutmeg –Freshly ground if possible (but already ground nutmeg is fine). You can vary the spices to suit your tastes – cinnamon, cardamom, or 5-spice powder are other options.
- Unsalted Butter
- Jarred Apricot Preserves – Used to make a sauce for serving.
- Fresh fruit – Fresh strawberries, blueberries, raspberries, and blackberries, or any other seasonal fruit you’d like. Cut larger berries into bite-sized pieces.
- Powdered Sugar
Special Tools Needed
- Blender (or an Immersion Blender and a tall-sided Bowl)
- 11” or 12” cast iron skillet
- Various Measuring Cups and Spoons
- Cutting Board and Sharp Knife
- Small Saucepan
- Mesh Strainer
- Small Bowl
- Sifter or Small Mesh Strainer – To sprinkle on Powdered Sugar when serving (This little dusting wand works great)
Prep & Serving Options
- A Dutch Baby is very easy to make from a simple batter, and they are best served fresh out of the oven.
- You can prepare it in one large cast iron skillet – as shown in our photos – then sliced into wedges with fruit and syrup.
- Or bake it up as individual servings (these mini cast iron skillets work great). If using the smaller skillets, just note that the baking time will be less than what is listed in our recipe below.
- Top your Dutch Baby with seasonal summer fruit and a homemade apricot syrup as we show. Or make a Fall-inspired version with chopped apples and pears cooked down a bit with butter and sugar. Drizzle on chocolate syrup or melted Nutella and top with whipped cream. Or, simply serve with maple syrup. (The options are endless!)
How do I make a Dutch Baby with Mixed Berries?
- Place room temperature eggs and milk, flour, sugar and nutmeg in a blender and blend until smooth and creamy.
- Heat cast iron skillet in a hot oven. Once hot, remove from the oven and add butter to melt.
- Pour batter and place back in the oven. Bake until puffed and brown.
- While Dutch Baby bakes, heat apricot preserves in a small saucepan. Once it is hot and liquid, pour through a strainer into a bowl. (Note that the liquid will be served as a sauce with each portion. If you’d like, you can add the strained apricot solids as a topping on the baked Dutch Baby.)
- Cut fruit and add to cooked Dutch Baby along with the apricots (if desired), glaze and dust with powdered sugar.
- Serve by cutting into wedges. Serve with additional fruit and the apricot glaze.
Be sure to start with room temperature eggs and milk. Cold eggs and milk will not puff up as much as room temperature ingredients.
Frequently Asked Questions
- What makes a Dutch Baby puff up? The liquid batter poured into a hot pan with melted butter, as well as the high heat of the oven, creates steam around the edges of the Dutch Baby as it bakes – causing the edges to puff up. While the edges rise, it pulls batter away from center of the pan, creating a thinner center that bakes more quickly and sets up before it can rise as much as the edges.
- Can I make Dutch Baby with Apricot Glaze ahead of time? This is a dish that is best served right out of the oven. However, once it is baked, it can be kept chilled and served cold or reheated before topping.
- How do I store leftovers? Store covered in the refrigerator for up to two days.
- How do I reheat leftovers? Carefully warm in the oven, or warm individual portions in the microwave. Just be careful not to overheat as the pancake will get tough and rubbery if it’s overcooked.
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5 whole eggs, room temperature
1 cup whole milk, room temperature
3/4 cup all-purpose flour
2 tablespoons granulated sugar
Pinch freshly grated nutmeg
4 tablespoons butter
1 12-ounce jar apricot preserves
4 cups various berries cut up (strawberries, blueberries, raspberries, and blackberries)
Powdered sugar, dusted on as garnish
- Preheat oven to 425 degrees F and place an empty 11” or 12” cast iron skillet into the oven to heat.
- In a blender, place whole eggs, whole milk, flour, sugar and nutmeg and blend until creamy and smooth.
- Once the oven is up to temperature, using gloves, remove the skillet and add the butter. Let the butter melt but not brown. Immediately pour in the batter and place back in the oven for 20 minutes.
- After 20 minutes, the sides should have risen a few inches above the rim and the center should be puffy and brown. Depending on your oven, it may need another minute or two to get brown and puffy.
- Using gloves remove to your stove top. The center will begin to deflate with a few bubble areas but the sides should stay firm and in place.
- While the Dutch Baby bakes, heat the jar of apricot preserves in a small saucepan then pour through a sieve or strainer (collect the liquid in a bowl) to separate liquid from solids. The solids can be served as one of the fruit options and the liquid will be served on the side as well as brushed on the finished Dutch baby.
- Also, while the Dutch Baby bakes, cut up strawberries into small slices or pieces and rinse and prepare the blueberries, raspberries and blackberries.
- To serve, once the Dutch Baby deflates a bit, maybe 2-3 minutes, sprinkle some of the fresh fruit into the center and brush on some of the apricot glaze, then sprinkle powdered sugar over the entire pan.
- Cut into eight wedges and serve each with additional fruit and glaze on the side.
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