Berry Almond Dutch Baby Pancake

Despite its name, the Dutch baby comes from German-style pancakes that puff high in a scorching skillet. This berry-almond take blends almond extract into the batter and crowns the golden puff with fresh berries and sliced almonds.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 38g carbs
• 17g fat
• 5g fiber

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Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 cups (strawberries, blueberries, raspb mixed fresh berries
• 2 tbsp powdered sugar
• 1/4 cup, toasted sliced almonds
• for serving maple syrup
• for serving lemon wedges

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot before the batter goes in so the Dutch baby puffs dramatically.
2. 2In a blender combine the eggs, milk, flour, granulated sugar, vanilla, almond extract, and salt. Blend on high for 20–30 seconds until the batter is completely smooth and slightly frothy; let it rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl until it melts and foams, coating the bottom and sides; the butter should sizzle vigorously.
4. 4Immediately pour the batter into the center of the skillet. Return the skillet to the oven and bake undisturbed for 18–22 minutes until the edges are deeply browned, dramatically puffed, and the center is set but still custardy.
5. 5While the Dutch baby bakes, hull and halve any large strawberries and toss all the berries together in a bowl. Toast the sliced almonds in a dry small skillet over medium heat for 3–4 minutes until fragrant and golden; watch closely so they do not burn.
6. 6Remove the skillet from the oven—the pancake will begin to deflate slightly, which is normal. Dust the entire surface generously with powdered sugar using a fine-mesh sieve.
7. 7Scatter the mixed berries and toasted almonds over the center of the Dutch baby. Cut into four wedges right in the pan.
8. 8Serve each wedge with a drizzle of maple syrup and a squeeze of fresh lemon to brighten the berries. Eat immediately while the edges are still crisp and the middle is soft and eggy.