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Raspberry Dutch Baby
4.8 from 33 votes

Raspberry Dutch Baby

This puffy baked pancake is dotted with fresh raspberries, dusted with powdered sugar, and topped with whipped cream. It is easy to make and a real breakfast treat!

Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins
Course: Breakfast
Cuisine: American, International, Canadian, Vegetarian

Ingredients

  • 3 egg large
  • 2/3 cup milk whole
  • 2/3 cup  all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon  salt
  • 1/2 teaspoon vanilla extract pure
  • 4 tablespoons butter unsalted
  • 1 1/2 cups raspberries divided, fresh
  • powdered sugar whipped cream, Nutella, Private Selection Pure Maple Syrup, optional toppings, brand Kroger

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Place a 10-inch cast iron or ovenproof skillet in the oven so it can get hot.
  2. Meanwhile, add the eggs to a blender, and blend until frothy, about one minute. Add the milk, flour, sugar, salt, and vanilla extract. Blend until combined.
  3. Remove the hot pan from the oven and add the butter. Return to the oven until the butter is melted. Carefully and quickly swirl the pan to coat the bottom. Pour the pancake batter into the center of the pan and add 1/2 cup of the raspberries. Place pan in hot oven.
  4. Bake for 20-23 minutes, or until the pancake is golden and puffy around the edges and the center looks set.
  5. Remove from the oven and dust with confectioners’ sugar and top with the remaining fresh raspberries. Serve immediately with desired toppings.