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!

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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 Muffins with Crumble Topping
Blackberry Cornbread Muffins with Whipped Honey Butter
Blackberry Creme Brulee
Blackberry Galette
Blackberry Smoothie
Blackberry Moscow Mule
Blackberry Bellini

More breakfast recipes:

Did you try this blackberry dutch baby?

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