Fresh Berry Dutch Baby Pancake

The perfect pancake to serve to your family is not only easy to make, and it cooks up in minutes! I’ve flavored my recipe for the perfect Dutch baby pancake with vanilla and lemon, then added fresh berries, a little extra step but it’s worth it. When you remove the pancake from the oven, the look of it will wow you! The hot cast iron pan helps puffs the sides of the pancake up and aids in developing a rich golden brown color. This is one dramatic and delicious pancake!

I’ve been making and eating this crisp and creamy breakfast item for years. My family loves that we all can sit down at the breakfast table together and enjoy our first meal of the day together. Adding fresh fruit like blackberries, raspberries or even sautéed apples adds to its wonderful flavor.

The Dutch baby pancake is known throughout the world by other names such as a German pancake, a Bismark, and a Dutch puff. This lightly sweetened large popover is perfect for breakfast, lunch and even dinner. Serve it alongside a fresh fruit salad, sweet potato hash or whip up some fresh whipped cream. Top it off with a dusting of powdered sugar just before you place it on the table. This recipe will become a family favorite just like it is in our home.

Sweeten it Up

Maple syrup would be the perfect sweet addition when serving this delicious golden pancake. But what if I showed you how to make an infused maple syrup? How about a bourbon maple syrup? I’ve created the recipe for you, just click on this link to see how simple it is.


Fresh Berry Dutch Baby Pancake
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  • 1 lemon, zest removed
  • 1 cup unbleached all-purpose flour
  • 3 whole eggs
  • 1 cup whole milk or 2%
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter for the pan
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cups berries, fresh or frozen
  • For the Bourbon Maple Syrup
  • 1 cup pure maple syrup
  • ¼ cup Kentucky Bourbon
  • 6 Cardamom pods
  • 3 pieces candied ginger


  1. Place a 12” cast iron pan in the oven, preheat oven to 450 degrees Fahrenheit.
  2. Zest 1 lemon and place it in a medium size bowl, add eggs, and vanilla whisk to combine. Add in the milk, sugar and salt, whisk until combined.
  3. In a large bowl add all the flour, pour half the egg mixture into the flour and whisk until smooth, add in remaining egg mixture and whisk until smooth.
  4. Add in the fresh berries and gently mix, set aside.
  5. Carefully remove the hot pan from the oven and add 2 tablespoons of butter to the pan, swirl to melt.
  6. Quickly and carefully pour the batter into the pan, place back in the oven, bake for 15-20 minutes.
  7. For the Bourbon maple Syrup
  8. In the heavy bottom pot over medium heat add the maple syrup, bourbon, cardamom and ginger.
  9. Gently simmer the syrup for 10 minutes, but do not allow it to boil.
  10. Once cooked, remove from the heat and strain out the ginger and cardamom if using.
  11. Add to a pitcher and use while warm or place it in the container with a lid in your refrigerator up to a week.