This Dutch Baby Pancake with Macerated Berries and Whipped Cream uses just a few ingredients to create an impressive, irresistible brunch classic. The oven-baked pancake puffs in the oven, creating a slightly crisp outside and a tender, custardy center. Ready in 30 minutes, it is an easy and favorite addition to weekend and holiday breakfasts.
What we love about this Dutch Baby Pancake Recipe
This Dutch Baby Pancake with Macerated Berries and Whipped Cream will still elicit oohs and ahhs from my own kids when we have eaten this for years. The puffed pancake is really so impressive and a huge favorite here. I love the texture and flavor of a Dutch baby. They are buttery and slightly crisp on the outside, and tender and custardy on the inside. We love these with syrup, or powdered sugar, but our favorite is with berries and whipped cream.
I love how easy every element is. You just stir sugar into the berries, and they soak while the pancake bakes. The batter just zips together in a blender in 30 seconds, and then when you pour it into the hot buttered pan, the magic happens while it bakes. The homemade whipped cream takes probably 3-5 minutes, but you can use store-bought whipped cream as well. You have to try this recipe, I know it will be a favorite in your house too, and you will make it again and again if you haven’t tried it before.
Looking for other delicious breakfast and brunch recipes? Try our Cream Cheese Puff Pastry Danish, our Blueberry Buttermilk Muffins, our Spinach Bacon Quiche, our Broccoli and Bacon Quiche, and our Easy Bacon Breakfast Casserole.
What you need to make this Dutch Baby Recipe
You will need the following ingredients:
- All-purpose flour
- Milk
- Eggs
- Salt
- Butter
- Berries
- Granulated sugar
- Heavy whipping cream
- Powdered sugar
Dutch Pancake Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- While flour, eggs, salt, butter, and milk are the most traditional combination of ingredients, you can add a little vanilla or sugar to the batter if desired.
- You can use any combination of berries; we used blueberries, raspberries, and strawberries.
- If you don’t want to make your own whipped cream, you can easily buy it from the store.
- You could probably use thawed frozen berries here, but the texture of the berries will be a little different.
- I have made this with King Arthur’s 1:1 Gluten-Free Flour with great success. It doesn’t puff up quite as much, but tastes good.
Step-by-step Instructions
Step 1. In a small bowl, stir together the berries and sugar until the berries are coated. Let the berries sit at room temperature while you make the pancake.
Step 2. While the oven preheats and the butter melts, combine the milk, flour, eggs, and salt in a blender and process on medium-high speed until smooth and frothy, about 10-30 seconds. Once the butter is melted, pour the batter into the hot pan and bake for 20-25 minutes.
Step 3. While the pancake bakes, pour the whipping cream and powdered sugar into a medium-sized bowl. Using an electric mixer, beat the whipped cream for a few minutes until the cream thickens and soft peaks form.
Step 4. Carefully remove the hot pan from the oven. Sprinkle powdered sugar over the pancake, slice it into the desired number of servings, and serve immediately with macerated berries, whipped cream, and any additional toppings desired.
Tips
- When you soak berries in sugar, they release their natural juices, creating a delicious syrupy sauce and intensifying their natural flavor. Soak the berries for 30-60 minutes at room temperature, or in the fridge for up to 24 hours. (They will soften more the longer they soak). Macerated berries are delicious on pancakes, yogurt, ice cream, angel food cake, etc.
- Dutch baby pancakes are also called German pancakes, Bismarcks, Dutch puffs, Hooligans, and Hootenannies.
Frequently Asked Questions
| Can Dutch Baby Pancakes with Macerated Berries and Whipped Cream be made in advance? |
| a. You can make the batter in the blender and store it in the fridge for 24 hours in advance. I would bring it to room temperature for 15-20 minutes before baking for the best results. Dutch babies are best served right after baking, when they are the most puffy, so I recommend baking them right before serving. b. Macerated berries can soak for up to an hour at room temperature or up to 24 hours in the fridge, though they will get quite soft the longer they soak. c. You can make whipped cream 8-24 hours before serving for maximum fluffiness. You can stabilize it by adding a little gelatin, cornstarch, powdered sugar, or instant pudding mix. When I add powdered sugar, it lasts a couple of days in the fridge in good condition. I do usually serve it, though, the day I make it. |
| How to store and reheat Dutch baby pancakes? |
| a. For best results, store leftover pancake, berries, and whipped cream in separate airtight containers in the fridge. Pancakes, whipped cream, and berries will all last for 2-3 days in the fridge. The berries can last a little longer, up to 5 days, but their texture will break down more over time. Stabilized whipped cream can last up to 5 days as well. b. You can freeze the pancakes for up to 2 months, though their texture may slightly alter after freezing and thawing. The macerated berries are already softened, so while you can freeze them for up to 6 months, they will lose a lot of liquid when thawing, and would only be good for smoothies or sauces rather than eating whole. Whipped cream can be frozen for 1-3 months. Defrost in the fridge; it won’t be as stiff as when you froze it, but it can still be used. c. You can reheat leftover Dutch pancakes in a 350-degree oven for about 10 minutes to warm before serving. For individual slices, you can reheat in the microwave in 20-second intervals until warm. |
Dutch Baby Pancake with Macerated Berries and Whipped Cream
This Dutch Baby Pancake with Macerated Berries and Whipped Cream uses just a few ingredients to create an impressive, irresistible brunch classic. The oven-baked pancake puffs in the oven, creating a slightly crisp outside and a tender, custardy center. Ready in 30 minutes, they are an easy and favorite addition to weekend and holiday breakfasts.
6
servings10
minutes20-25
minutes30
minutesIngredients
3 cups berries
1/4 cup granulated sugar
1/4 cup butter
1 cup milk
1 cup flour
6 large eggs
1/4 teaspoon salt
1 cup heavy whipping cream
1/3 cup powdered sugar
Other optional toppings: butter, lemon juice, syrup
Directions
- In a small bowl, stir together the berries and sugar until the berries are coated. Let the berries sit at room temperature while you make the pancake.
- Preheat the oven to 425 degrees Fahrenheit. Put a 12-inch heavy-bottomed skillet or cast-iron skillet into the oven to warm while the oven preheats. Carefully, remove the pan from the oven, add the butter to the pan to melt, and carefully return the hot pan to the oven until the butter is melted and bubbly, checking in a few minutes to make sure the butter doesn’t burn.
- While the oven preheats and the butter melts, combine the milk, flour, eggs, and salt in a blender and process on medium-high speed until smooth and frothy, about 10-30 seconds.
- Once the butter is melted, pour the batter into the hot pan and bake for 20-25 minutes.
- While the pancake bakes, pour the whipping cream and powdered sugar into a medium-sized bowl. Using an electric mixer, beat the whipped cream for a few minutes until the cream thickens and soft peaks form.
- Carefully remove the hot pan from the oven. Sprinkle powdered sugar over the pancake, slice it into the desired number of servings, and serve immediately with macerated berries, whipped cream, and any additional toppings desired.
Notes
- For the macerated berries, we used blueberries, raspberries, and chopped strawberries. You can soak the berries for up to an hour at room temperature, or up to 24 hours in the fridge, though they will soften more the longer they soak in the fridge. Macerated berries are delicious on pancakes, ice cream, yogurt, cake, etc.
- We love the berry and whipped cream topping. You can buy the whipped cream if you don’t feel like making it from scratch. One traditional way to top Dutch baby pancakes is with butter and a little lemon juice. We like a sprinkle of powdered sugar before adding the berries, but that is optional. Maple syrup is also a delicious choice in place of or with the berry topping.
- You can also bake this in a 9×13 pan. It puffs up the sides, just not quite as high as it does in a 12-inch skillet.
I’ve never had much luck with Dutch babies but your recipe was a delicious success! Love the super thorough and helpful instructions and am so excited to make this again this weekend!
I am so happy to hear they were a success! We love these pancakes, and I am glad you enjoyed them!
OMG this looks incredible! Puffed Dutch baby with berries and whipped cream? I’m making it this weekend!
I hope you enjoy them! We love these pancakes and the berries and whipped cream take them over the top!
My mom absolutely adored this! She’s already asking for it to be her birthday brunch!
This makes me so happy to hear! This is one of our favorite breakfast treats, I am so glad your mom enjoyed it!