Imagine a breakfast so stunning it looks like it belongs in a gourmet magazine, yet so simple even a novice cook can master it! This Strawberry Blueberry Dutch Baby Puff Pancake is not just a meal, it's a culinary performance that rises dramatically in the oven, transforming from a humble batter into a puffy, golden masterpiece crowned with vibrant, juicy berries. Get ready to wow your family and impress your brunch guests with this show-stopping recipe that's equal parts delicious and Instagram-worthy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 cup strawberries, sliced
- 1 cup blueberries
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe heavy-bottomed pan in the oven while it preheats to ensure the pan gets very hot.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until they become light and frothy, about 1-2 minutes.
- Add milk, sugar, vanilla extract, and salt to the whisked eggs. Continue whisking until the mixture is smooth and well combined.
- Gradually sift in the all-purpose flour while whisking continuously to prevent lumps from forming. Mix until the batter is completely smooth and has a silky consistency.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the pan and swirl to coat the entire surface, allowing it to melt and sizzle.
- Immediately pour the prepared batter into the hot buttered skillet. The edges should start to puff up instantly.
- Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is golden brown, puffy, and has risen dramatically around the edges.
- While the Dutch baby is baking, prepare the berries by washing and slicing the strawberries and ensuring the blueberries are clean.
- Once the Dutch baby is done, remove from the oven. It will begin to deflate slightly as it cools.
- Immediately top the warm pancake with sliced strawberries and blueberries, distributing them evenly across the surface.
- Optional: Dust with powdered sugar, drizzle with maple syrup, or add a dollop of whipped cream before serving.
- Slice and serve immediately while still warm, directly from the skillet for a dramatic presentation.
Tips
- Use a cast-iron skillet for the best heat distribution and crispy edges
- Make sure your eggs are at room temperature for a smoother batter
- Whisk the batter thoroughly to incorporate air and ensure a light, puffy texture
- Preheat the pan in the oven to create that signature dramatic rise
- Serve immediately after baking to enjoy the pancake at its puffiest
- Experiment with different berry combinations or seasonal fruits
- Don't be afraid if the pancake deflates after removing from the oven - this is completely normal
- For extra richness, use whole milk or even add a splash of cream to the batter
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 135mg
