Dutch Baby Pancake with Fresh Berries

Swarnika Prakash

about the author

Swarnika Prakash is a Michigan-based professional food photographer, food stylist, and digital content creator. Working with some of the most well-loved brands, she captures exceptional visual stories about what and how we eat. Find more of her work below on her website or instragram @swarnika_

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Dutch Baby Pancake with Fresh Berries

Cooking Time 50 minutes Yields 2 - 4 servings Level Intermediate


  • 1.5 cups All purpose flour
  • 2 cups room temperature whole milk ( or milk of choice)
  • 4 large eggs
  • 2 egg yolks
  • 1/3 cup sugar( Or Coconut Sugar or Maple Sugar)
  • 1/4 tsp salt
  • Zest of 1 Meyer lemon
  • 1 tbsp. vanilla extract
  • 1 stick (8 tbsp.) butter
  • To serve:
  • Lemon Curd
  • Honey
  • Confectioner's sugar
  • Raspberries
  • Blueberries


  1. Place Xtrema 4 Qt Rectangular Baking Dish in the oven and start preheating oven to 425F. Let the skillet preheat with the oven and let it continue to heat for another 10 minutes after the oven has finished preheating to 425F.
  2. In a large bowl, whisk together eggs, egg yolks, sugar, milk, vanilla extract, 4tbsp melted butter and lemon zest. Mix together flour and salt. Add it to the liquid mixture whisking properly to prevent any lumps. Alternatively, add all the ingredients in a blender and blend for 30 seconds until smooth and mixed properly. Let the batter rest for 20 minutes.
  3. Remove the preheated baking dish from the oven and add 4 tbsp of butter. The butter should sizzle and melt. Swirl it around the baking dish such that it coats the bottom and the sides of the baking dish.
  4. Add the batter to the baking dish and gently swirl it around. Place back in the oven and bake for 18-20 minutes until golden.
  5. Drizzle with honey and serve immediately with lemon curd and fresh berries of choice.
  6.  ENJOY!


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