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!
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.
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.
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
- 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
- Preheat the oven to 425 degrees F. Place a 10-inch cast iron or ovenproof skillet in the oven so it can get hot.
- 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.
- 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 ½ cup of the raspberries. Place pan in hot oven.
- Bake for 20-23 minutes, or until the pancake is golden and puffy around the edges and the center looks set.
- Remove from the oven and dust with confectioners’ sugar and top with the remaining fresh raspberries. Serve immediately with desired toppings.
Have you tried this recipe?
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This looks really good! I’ve never tried baking pancakes before so thanks for sharing the idea 🙂
Oh my goodness this looks delicious!
What an amazing treat! Love the fresh raspberries on them!
So perfect for Valentine’s Day breakfast!
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!
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!!
What’s not to fall in love with this about this breakfast! All the good things in life in one meal!
Ohhh! I think I’m going to make this this weekend. I’ve been craving a Dutch baby/anything pancake-y for weeks, and I love the addition of the raspberries in this one. <3
Dutch Baby is so nostalgic for me- this one is just gorgeous!
Mmmmmm! I’ve been enjoying lots of those here in Switzerland and Austria 🙂
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!
hey girl- this looks so yummy!
Yum! We’re totally having these for dinner this week!
We love breakfast for dinner!
Love me a good fluffy, buttery Dutch baby! This looks SO perfect. Putting this at the top of my weekend to-do list!
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!
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.
Have a friend who loves raspberries. Will be surprising her with this!!!
nice looking recipe, love the red addition and just in time! thank you for this!
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.
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.
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.
What size of skillet did you use?
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 ?
Delicious! We have a 12 inch cast iron and these still turned out perfect! We will be making these again.
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”!!!
I’m Dutch and I’ve never heard of this. Sounds delicious though!
I’m definitely going to try it!
I have made this twice and it is excellent! I have used frozen & fresh raspberries and either work with great results.
This recipe comes together very quickly and is simple to prepare but really looks impressive!
Thanks Maria for such a great recipe!
So glad you love the recipe!
This is our go-to recipe and have been using it for years! We don’t add the raspberries but instead do the traditional lemon/butter/powdered sugar topping (my family’s preference) and this turns out so great. Our tip is to butter all the way up the sides of the cast iron pan so the dough can rise as high as it can as it bakes. My husband and kids love it. Thank you!
Added a bit of warm spices and some almond extract with the vanilla. So yummy and perfect for a cool fall weekend morning!
Glad you enjoyed it!
This is becoming my go-to weekend breakfast. Incredibly easy and fast to make and the best part of all is how delicious this is! I’ve been making it with strawberries because I usually have those in the fridge. I serve it with the brown butter buttermilk syrup (recipe also on this blog!) and it is the most amazing way to begin the day!