Mixed Berry Dutch Baby

Mixed Berry Dutch Baby

The secret to an effortlessly elegant brunch is in this no-whisk dutch baby. Simply whip it up in the blender, toss it in the oven, and enjoy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 cups mixed berries
  • 1 lemon
  • 3 tbs butter
  • 3 eggs
  • 2/3 cup milk
  • 4 tbs butter, melted
  • 1 tsp vanilla extract
  • 2/3 cup flour
  • 1/2 tsp salt


  • Add the berries to a mixing bowl. Collect about 1/2 tsp zest from the lemon, then set the zest aside. Juice the lemon onto the berries and toss. Lightly mash the berries if desired.
  • Preheat the oven to 425 F and put the unmelted butter in a medium cast iron skillet.
  • While the oven's heating, add the eggs, milk, melted butter, vanilla extract, flour, and salt to a blender, and blend until frothy, about 1 minute.
  • Once the oven's hot, put the skillet in to let the butter melt, about 3 to 5 minutes. Swirl the butter around to coat the bottom, then pour the batter in. Pour the berries in the middle, then return to the oven.
  • Bake until the edges are browned and puffy, about 20 to 22 minutes.
  • Serve warm, with a side of whipped cream or cottage cheese.


Also known as a German pancake, this fluffy dessert is good no matter what you call it or what you top it with.
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