Cast-Iron Berry Dutch Baby

A Dutch baby takes its name from Deutsch, a nod to the German-style oven pancake that puffs dramatically in a screaming-hot pan. This cast-iron version rises golden around a tumble of fresh berries, finished with lemon zest, powdered sugar, and maple syrup.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 38g carbs
• 14g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 cups mixed fresh berries
• 2 tbsp powdered sugar
• 1 tsp lemon zest
• 1/4 cup maple syrup for serving

Instructions

1. 1Place a 10- or 12-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F so the pan becomes screaming hot.
2. 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, and salt. Blend on high for 30 to 45 seconds until the batter is completely smooth and slightly frothy.
3. 3Let the batter rest 5 minutes while the oven finishes heating; this helps the Dutch baby puff higher.
4. 4Carefully remove the hot skillet using oven mitts and add the butter, swirling until it melts and foams across the entire surface without browning too deeply.
5. 5Immediately pour the batter into the center of the skillet; it should sizzle at the edges. Scatter half of the berries over the top.
6. 6Return the skillet to the oven and bake 18 to 22 minutes without opening the door until the edges are dramatically puffed, deep golden brown, and the center is just set.
7. 7Remove the skillet and let the Dutch baby deflate slightly for 1 minute. Top with the remaining fresh berries, a dusting of powdered sugar, and lemon zest.
8. 8Slice into wedges right in the pan and serve family-style with warm maple syrup on the side so everyone can drizzle their own.