This easy and delicious Dutch Baby pancake with berries is possibly the most perfect Summer dessert. Change it up with whatever fruit is in season and at it’s best.
Dutch Babies always deliver big on the wow factor! Simply load up with toppings and you’ll be impressing your family and friends in no time!
This Dutch baby with berries is short on preparation time and long on the “wow factor”. A great Summer dessert or try it as a brunch dish with whipped cream instead of ice cream!
This Summer Fruit Dutch Baby is celebrating all the wonderful berries this time of year. Fresh from the fields and so pretty, all you need to do is gather a variety and pour them on top. Add some ice cream and a dusting of icing sugar and you have an easiest, freshest and prettiest Summer desserts ever!
You can spoon this one out into individual bowls or plates, but my favourite way to enjoy Dutch Babies like this, when it’s just family, is to just place the skillet out and pass out spoons and forks, so everyone can dig in.
Ingredients and Substitutions
A few notes on some of the key ingredients …
Fresh Fruit – you can use a combination of berries or fruit or a single fruit. The fresher the better! I’ve used blackberries, raspberries, blueberries and strawberries here. You’ll need about 1/4 pint of each of these berries for this size Dutch Baby.
Recipe Tips
- If you are a fan of mint with fruit, considering chopping some and tossing directly with the fruit.
- This dessert is not one that can be made ahead (though you can have the fruit washed and ready in a bowl in the fridge). Dutch Babies need to be eaten fresh from the oven, either warm or just cooled to room temperature.
- Adapt this Summer Fruit Dutch Baby for a great brunch dish, by swapping out the ice cream for softly whipped, lightly sweetened whipped cream or Greek yogurt and a splash of maple syrup, if you like.
- My cast iron skillet shown here is 10 inches diameter across the top and 8-inches diameter on the bottom. If your skillet is larger, consider doubling the batter and using what you need. The batter should fill the skillet about 1/3 the way up the sides.
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Ingredients
Dutch Baby Batter:
- 4 Tablespoons unsalted butter , DIVIDED
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt, or pinch of table salt
Topping:
- 3 oz raspberries
- 3 oz blackberries
- 3 oz blueberries
- 1/2 lb strawberries, halved
- Vanilla Ice Cream
For garnish:
- Icing/confectioners' sugar
- Fresh mint leaves
Instructions
- Melt 2 Tbsp. in the microwave just until melted (not too hot - cool a bit if necessary) and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Let sit in blender while the oven preheats.
- Preheat oven to 425F. Once oven is preheated, place remaining 2 Tbsp of butter into a 10-inch (top diameter) cast-iron skillet. Place into preheated oven for 3-4 minutes, or until butter is melted and skillet is warmed. Remove skillet from oven and swirl butter around the bottom.
- Briefly re-blend the batter, then pour into hot skillet. Transfer the skillet to the pre-heated oven.
- Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.
- Top pancake with fruit and a couple of scoops of ice cream. Generously with powdered sugar. Garnish with fresh mint, if you like.
Notes
More Fruit Dutch Baby Pancakes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I had a Dutch baby years ago and loved it. I’m so glad I stumbled upon your recipe! One question though: do you have to use a cast iron skillet? I have non-stick skillets; will they work?
I haven’t tried this in a non-stick skillet personally. As long as the skillet is oven-safe at this baking temperature, it should work.
Made Dutch Baby this morning for breakfast since all berries are in season. I used Ontario strawberries this was gone in minutes.
Will keep making it as berries are in season.
So glad you enjoyed it! It’s one of my favourite weekend breakfast treats :) Thanks Pat!
Would it be ok to use an immersion blender? Just thinking about easy prep and clean up.
I think so. Should work just fine (and no blender to clean :)
I have never heard of a ‘Dutch baby’ and that name sounds really bizarre to call a food!
This to me is a good old fashioned Yorkshire pudding – still delicious tho :)
Hi Sj and yes, it’s definitely an interesting name. I am familiar with Yorkshire pudding and I can assure you that a Dutch baby is different. It’s much eggier, sweeter and softer than a Yorkshire. It is almost custard-y, which is a great foil for fruit. Makes a great brunch dish!
Such a gorgeous Dutch baby, I love all that pretty summer fruit!
Thanks so much, Laura :)
You are the Queen of Dutch Babies!! I can’t believe you have 13 (and counting, I’m sure) on your blog! This one is a beauty!
Thanks Annie! And yes, this one is #14. I may need an intervention ;)
This Dutch baby has summer written ALL over it Jennifer!
Thanks Mary Ann :)
With all those fresh berries and mint garnish, this just screams summer! What a beautifully presented dessert, Jennifer! Love it :)
Thanks so much, Dawn :)
You are my Dutch baby hero Jennifer – I love these things – but just don’t make them often enough. This is perfect – and beautiful. Shared!
Thanks Tricia!
All hail to the Dutch baby queen! This is utterly spectacular, almost too pretty to eat :)
Thanks Sue :)
You do make the best dutch baby dishes! I love how gorgeous this one looks and the promise of all the summer fruit is irresistible. My Sunday breakfast is planned:)
Thanks Milena :) Enjoy!