Dutch Oven Baked Pancakes with Fresh Berries and Maple Syrup Recipe

Introduction

Dutch pancakes, also known as German pancakes or Dutch babies, are delightfully puffy and golden treats perfect for breakfast or brunch. With a crispy edge and tender center, they pair wonderfully with sweet toppings like maple syrup and fresh berries. This easy recipe will guide you to make them effortlessly in your oven.

Ingredients

• 6 tablespoons butter
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon vanilla
• 6 large eggs
• Maple syrup, for serving
• Fresh berries, for serving
• Powdered sugar, for garnish

Instructions

1. Step 1: Add 6 tablespoons butter to a 9×13 inch casserole dish and place it in the oven. Begin preheating the oven to 425°F. The butter will melt by the time you’re ready to add the batter. If there are any delays, remove the melted butter before it starts to brown and set aside.
2. Step 2: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar until combined.
3. Step 3: Add 1 cup whole milk and 1 teaspoon vanilla to the dry ingredients and mix gently to combine.
4. Step 4: Using a whisk attachment, electric mixer, or a regular whisk, beat in 6 eggs one at a time, mixing well after each addition for a light and fluffy batter. Crack the eggs into a separate bowl first for easier handling.
5. Step 5: Remove the pan with melted butter from the oven. Slowly pour the batter into the pan using a figure-8 motion so it makes good contact with the butter. You can swirl the batter gently with a butter knife but it does not need to be fully combined.
6. Step 6: Immediately return the pan to the oven to begin cooking the batter.
7. Step 7: Bake at 425°F for about 20 minutes, until the edges are high, brown, and puffy. Some melted butter may pool in the center; simply spread it before serving.
8. Step 8: Slice and serve warm topped with warm maple syrup, fresh berries, and a dusting of powdered sugar for a classic finish.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the batter before baking.
• If you prefer a dairy-free version, substitute the butter for a plant-based alternative and use almond or oat milk.
• Try topping with lemon juice and powdered sugar instead of syrup for a tangy twist.
• Use fresh fruit compote or jam if fresh berries are not in season.

Storage

These pancakes are best enjoyed fresh. To store leftovers, let them cool completely, then wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to 2 days. Reheat gently in a low oven or microwave until warmed through, being careful not to overcook, which can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

This Dutch pancake is best served immediately after baking for maximum puffiness and texture. You can prepare the batter ahead but bake just before serving for best results.

What causes the pancake to puff up so much?

The high oven temperature combined with the air incorporated when beating the eggs creates steam that puffs the batter dramatically in the oven, giving it its signature rise and crispy edges.

Dutch Oven Baked Pancakes with Fresh Berries and Maple Syrup Recipe

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★★★★★

4.7 from 68 reviews

This Dutch Pancakes recipe features a light and fluffy German-style pancake baked in a buttered casserole dish. The batter is a simple blend of flour, eggs, milk, sugar, and vanilla, baked at high heat until puffed and golden brown. Served warm with maple syrup, fresh berries, and a dusting of powdered sugar, this dish is perfect for a special breakfast or brunch treat.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Dutch
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 tablespoons butter
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 6 large eggs

To Serve

• Maple syrup
• Fresh berries (such as strawberries, blueberries, or raspberries)
• Powdered sugar

Instructions

1. Preheat and melt butter: Add 6 tablespoons butter to a 9×13 inch casserole dish and place it in the oven. Preheat the oven to 425°F (220°C). The butter will melt by the time the oven is ready. If the butter starts to brown before batter is ready, remove the pan and set aside.
2. Mix dry ingredients: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar until well combined.
3. Add wet ingredients: Pour in 1 cup whole milk and 1 teaspoon vanilla extract into the dry ingredients and mix to combine.
4. Incorporate eggs: Using a whisk attachment, electric mixer, or hand whisk, beat in 6 large eggs one at a time, making sure each is well blended before adding the next. This ensures a light and fluffy texture.
5. Combine batter with melted butter: Remove the casserole dish with melted butter from the oven. Slowly pour the batter into the hot butter using a figure-eight motion, allowing it to make good contact with the butter. Optionally, use a butter knife to lightly swirl the batter and butter together without fully mixing.
6. Bake the pancake: Quickly transfer the pan back to the oven and bake for about 20 minutes, or until the edges are puffed up and golden brown. The center may have some butter pooled, which can be spread around before serving.
7. Serve: Slice the Dutch pancake and serve warm topped with maple syrup, fresh berries, and a dusting of powdered sugar for a traditional finish.
8. Storage: These pancakes are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.

Notes

• Be careful not to let the butter brown excessively before adding the batter, as it can affect the flavor.
• Adding eggs one at a time helps create a fluffy texture.
• Do not stir the batter and butter together completely, swirling is enough to create the desired texture.
• Use a 9×13 inch casserole dish to give the pancake enough room to puff up.
• Serve immediately after baking for best texture and taste.

Keywords: Dutch pancakes, German pancakes, baked pancakes, fluffy pancakes, breakfast recipe, brunch recipe