Raspberry Dutch Baby

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Raspberry Dutch Baby-this puffy baked pancake is dotted with fresh raspberries, dusted with powdered sugar, and topped with whipped cream. It is a real breakfast treat!  

Raspberry Dutch Baby Recipe

This post is sponsored by Kroger

Dutch Baby “Puffy” Pancake

Valentine’s Day is less than a week away? Do you know how you are going to celebrate the day of loooooove? We don’t have any big plans, but I am ok with that. I am a simple Valentine’s Day kind of gal. I like to stay home and spend time with my boys. We usually start the day with a special breakfast and make a fun dinner at home. And of course there is always dessert. Chocolate is a must on Valentine’s Day.

This year, we are making our favorite Raspberry Dutch Baby pancake for breakfast. It is the perfect way to kick off Valentine’s Day.

Raspberry Dutch Baby Pancake in Pan

What is a Dutch Baby Pancake?

Have you made a Dutch baby pancake before? Some people call them German pancakes or oven pancakes…same thing. Anyways, we love making Dutch baby pancakes because they are super simple to make and they are so fun. The pancake batter is super thin and you bake the pancake in a hot, buttered skillet. The pancake magically puffs up in the oven. The boys love watching the pancake do it’s magic trick:)

You do have to serve the pancake as soon as it gets out of the oven if you want to see the puff. It will collapse as it cools, but that is ok because the pancake will still be delicious. The pancake is basically a cross between a crepe and a popover. It has a light, puffy crust with a tender, eggy middle.

Dutch Baby Pancake in skillet with ingredients and toppings

How To Make a Dutch Baby

For this recipe, we add fresh raspberries to make the pancake extra special. I always find the best raspberries at Smith’s. They have the best produce. The raspberries add nice color and are the perfect touch for Valentine’s Day!

The Dutch baby is good plain, but we like to add fun toppings, especially for Valentine’s Day. A dusting of powdered sugar and dollop of fresh whipped cream makes the pancake extra pretty. Josh also likes to add a drizzle of Private Selection Pure Maple Syrup to his piece. If I feel like going all out, I will add a spoonful of Nutella to my piece. The chocolate hazelnut and raspberry combo is divine. If you are making this pancake for Valentine’s Day, I highly recommend you splurge and try the Nutella combo. Chocolate for breakfast is acceptable on Valentine’s Day:)

Start your Valentine’s Day with a Raspberry Dutch Baby pancake. I may not get a quiet, romantic breakfast in bed on Valentine’s Day, but I will have a fun and delicious morning with my boys and that is all I need to feel the love.

Raspberry Dutch Baby with whipped cream

 

Dutch Baby Pancakes with raspberries and chocolate

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!
5 from 1 vote
Prep Time
10 minutes
Cook Time
23 minutes
Total Time
33 minutes

Ingredients

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

Instructions

  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.

This post is in partnership with Kroger, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. If you are cooking red raspberries, it is much better to buy frozen red raspberries as they are picked at their peak of ripeness. Fresh red raspberries can be terrific but they are usually picked before they are fully ripe when they are still very firm and can be shipped across the country. There is room for both! Use the frozen raspberries in anything you cook or blend and use the fresh for decorative topping!

  2. I have made this and I make a syrup with raspberries, sugar and a bit of water. I cook it down and use fresh berries along with the syrup. Delicious!!

  3. My mom used to make German pancakes (she lived there for two years as a missionary). I love your idea to bake fruit right in! (My kids would definitely be topping this with some Nutella, too!) I will definitely have to give this a try!

  4. I love Dutch oven pancakes! They so easily come together with minimal effort and almost no cleanup afterwards. I think I’ll make this as our Sunday breakfast tomorrow and definitely will be trying the Nutella combo!

    1. It turned out great! Thank you for the recipe. I halved it, used 2 mediums eggs and then it only took 15 minutes in the oven. We ate it with a nutella-choclate-sauce-combo and it was the perfect start for a lazy Sunday.

  5. I’ve been living in Holland for 20 years and never have I seen or heard of anyone making a pancake like this. They do make small pancakes called ‘poffertjes’ but they are fried like american pancakes or they make crepes.

  6. I really liked this and it was easy to make. Unfortunately, kids didn’t like it. They wanted “real” pancakes.
    When I make it again, I would use a little less butter – maybe half.

  7. 5 stars
    My cousin Jean, who lived in Germany when she was young, gave me this recipe many years ago. I had forgotten about it. I used to make these when my boys were little. It brings back such fond memories. Will have to make them with the raspberries for my granddaughters for Valentine’s day this year. Love them with powdered sugar and fresh lemon or orange juice drizzled over.

  8. Love the flavor ! 
    Pancake did not  puff up in oven , only a little on one side, outer part 
    Followed directions exactly 
    Any ideas, thoughts as to why ? How to do it differently next time ?
    Thanks !

  9. Love your site! Recipes are always delicious. I just wish that when I hit the PRINT button a copy of the picture would also transfer and print out. That’s my only “complaint”!!!

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