This blackberry dutch baby pancake, also called a German pancake, has delicious crispy edges, with an airy, puffy center. Topped with a tangy lemon sugar. It will quickly become a favorite breakfast recipe!
A special breakfast on the weekend or a holiday is always such a treat! From Mexican Breakfast Tostadas to Blackberry Muffins with Crumble Topping and Easy Dreamy Cream Scones. And this dutch baby recipe is one not to be missed.
What is a Dutch Baby Pancake?
Dutch babies are sometimes referred to as a puff pancakes or a German pancakes. They’re essentially a fluffy pancake that’s a cross between a pancake, a popover and a crepe.
And while this giant pancake may look super impressive, it’s incredibly easy to make with a handful of basic ingredients! Just combine everything together in a blender or the bowl of a food processor, then pour it into a hot cast iron pan and let it cook away in the oven.
I served my version up with some tangy lemon sugar and Oregon blackberries. However, you can also serve it up with maple syrup, or a sprinkling of cinnamon sugar or powdered sugar.
Ingredients for Dutch Baby Pancake recipe:
- Blackberries
- Lemon zest
- Sugar
- Butter
- Eggs
- Whole milk
- Flour
- Vanilla extract
- Salt
Fresh or frozen blackberries will work in this recipe. In the summer, we’re lucky to have fresh blackberries growing in our backyard, but they normally don’t take off until late in the season. So, I always have a bag of frozen Oregon berries on hand in the freezer.
Fun Fact: Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries.
How to Make Dutch Baby Pancakes
- Preheat Oven. Place a 10-inch cast-iron skillet into the oven and preheat to 450-degrees.
- Combine Sugar & Lemon Zest. Toss 2 TBSP lemon sugar with the blackberries. Set aside.
- Blend Batter. Add ingredients to a blender and process until smooth.
- Add the Butter. Place butter in the hot skillet and place back in the oven to melt.
- Add Batter. Once butter has melted, add the batter to the hot pan and sprinkle with lemon sugar & blackberries.
- Bake. Return pan to the oven and bake 15 minutes, until golden brown & puffy.
- Serve with additional lemon sugar, whipped cream, lemon curd, lemon wedges and blackberries, if desired.
Make-Ahead
- You can make the batter up to two days ahead of time and refrigerate until ready to bake. Give the batter quick whisk to combine just before baking, then bake as directed below.
More blackberry recipes:
- Blackberry Cornbread Muffins with Whipped Honey Butter
More breakfast recipes:
Did you try this blackberry dutch baby?
If you loved these fluffy german pancakes I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Blackberry Dutch Baby with Lemon Sugar
Equipment
Ingredients
- 1/4 cup granulated sugar
- 1 lemon (zested )
- 3 Tablespoons butter
- 4 large eggs
- 2/3 cups whole milk
- 2/3 cup flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 cups Oregon blackberries
For serving:
Instructions
- Place a 10-inch cast iron skillet into the oven and preheat to 450-degrees.
- In a bowl, combine the sugar and lemon zest. Toss 2 TBSP lemon sugar with the blackberries. Set aside.
- In a blender, combine eggs, milk, flour, salt, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
- Add butter to the hot skillet and place back in the oven.
- When the butter has melted, carefully pour dutch baby batter into the skillet. Sprinkle with ½ cup blackberries and the remaining lemon sugar. Place in the oven and bake for 15 minutes, until golden and puffy.
- Serve with additional blackberries, whipped cream, and powdered sugar, if desired. Enjoy!
Nutrition
I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own.
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