Best 7 Mixed Berry Dutch Baby Recipes

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Indulge in a culinary delight with our Mixed Berry Dutch Baby, a delectable treat that combines the flavors of sweet berries and fluffy pancake. This versatile dish can be enjoyed as a delectable breakfast, brunch, or dessert. With a crispy exterior and tender, airy center, the Dutch Baby is a true crowd-pleaser. Embark on a taste adventure as you explore our collection of Mixed Berry Dutch Baby recipes, each offering unique variations to tantalize your taste buds. From classic stovetop methods to oven-baked delights, discover the perfect recipe to satisfy your cravings.

**Recipes included:**

1. **Classic Mixed Berry Dutch Baby:** Experience the timeless charm of the traditional Mixed Berry Dutch Baby, a symphony of fresh berries nestled in a golden-brown pancake.

2. **Gluten-Free Mixed Berry Dutch Baby:** Delight in a guilt-free indulgence with our gluten-free version, showcasing the same delectable flavors without compromising taste or texture.

3. **Lemon-Ricotta Mixed Berry Dutch Baby:** Elevate your Dutch Baby with a burst of citrusy goodness, as lemon zest and ricotta cheese add a refreshing twist to the classic recipe.

4. **Spiced Mixed Berry Dutch Baby:** Embark on a culinary journey with our spiced rendition, featuring a blend of warm spices like cinnamon and nutmeg, creating a cozy and comforting experience.

5. **Savory Mixed Berry Dutch Baby:** Break away from the traditional sweet flavors and explore the savory side of the Dutch Baby with this unique recipe, featuring a medley of savory ingredients like bacon, cheese, and herbs.

6. **Skillet Mixed Berry Dutch Baby:** Experience the convenience of a skillet-cooked Dutch Baby, perfect for those who prefer a quick and easy preparation without compromising on flavor.

7. **Sheet Pan Mixed Berry Dutch Baby:** Elevate your brunch game with our sheet pan Mixed Berry Dutch Baby, a large-format version that easily feeds a crowd and adds a touch of grandeur to your gatherings.

8. **Baked Mixed Berry Dutch Baby:** Indulge in the classic Dutch Baby experience with our baked version, showcasing the perfect balance between a crispy crust and tender, fluffy interior.

9. **Mixed Berry Dutch Baby Muffins:** Transform the Dutch Baby into individual-sized treats with our Mixed Berry Dutch Baby Muffins, offering a delightful grab-and-go breakfast or snack option.

10. **Mixed Berry Dutch Baby Waffles:** Combine the best of both worlds with our Mixed Berry Dutch Baby Waffles, featuring a crispy waffle exterior and a fluffy Dutch Baby interior, topped with a generous helping of mixed berries.

Here are our top 7 tried and tested recipes!

DUTCH BABY



Dutch Baby image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 large Granny Smith apple
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
1/2 cup whole milk
2 extra-large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
Confectioners' sugar
Pure maple syrup, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
  • Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
  • Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH BABY WITH BERRY COMPOTE



Dutch Baby with Berry Compote image

Provided by Anne Burrell

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 pint raspberries
1/2 pint blueberries
1/2 cup sugar
1 cinnamon stick
Zest and juice of 1/2 lemon
6 to 7 strawberries, sliced
2 tablespoons sugar
1/2 teaspoon orange zest
1/2 cup all-purpose flour
1/2 cup milk
3 tablespoons unsalted butter, melted, plus 1 tablespoon cold for the pans
2 tablespoons sugar
1 teaspoon vanilla extract
3 large eggs
Pinch salt
Whipped cream, for serving
1 tablespoon fresh mint leaves, sliced into thin ribbons, for serving
1 tablespoon shaved bittersweet chocolate, for serving

Steps:

  • For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
  • For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
  • For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
  • Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
  • Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
  • Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

CHEF JOHN'S BLUEBERRY DUTCH BABY



Chef John's Blueberry Dutch Baby image

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 11

½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
  • Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
  • Cut in wedges to serve and drizzle with maple syrup.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g

DUTCH BABY



Dutch Baby image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Provided by Florence Fabricant

Categories     easy, quick, pancakes, dessert

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

  • Preheat oven to 425 degrees.
  • Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  • Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

MIXED-BERRY DUTCH BABY



Mixed-Berry Dutch Baby image

"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast." Recipe from Food & Wine July 2009.

Provided by januarybride

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup sugar
1 pinch salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups fresh raspberries
2 cups fresh blackberries
4 tablespoons unsalted butter
confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
  • In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
  • Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
  • Melt the butter in the skillet and add the batter, spreading the fruit evenly.
  • Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
  • Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar.
  • Cut into wedges and serve with the remaining fresh berries.

BERRIES AND CREAM DUTCH BABY



Berries and Cream Dutch Baby image

Impress your family and friends with this easy berry-filled Dutch baby.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup water
2 tablespoons butter
1/2 cup Original Bisquick™ mix
2 Eggland's Best® Large Eggs
1 oz cream cheese, softened (from 8-oz package)
1/4 cup heavy whipping cream
1 teaspoon grated lemon peel
2 teaspoons powdered sugar
2 cups assorted fresh berries (raspberries, blueberries, blackberries and strawberries)
2 tablespoons honey

Steps:

  • Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
  • In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  • With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
  • Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
  • Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
  • Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g

DUTCH BABY WITH BANANA-BERRY COMPOTE



Dutch Baby with Banana-Berry Compote image

A family favorite for over a decade. I hope this recipe will make another family happy also!

Provided by cathyjo3

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 12

4 large eggs
1 cup whole milk
1 cup all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
2 tablespoons margarine
2 medium ripe bananas, cut into 1/2-inch pieces
1 cup sliced fresh strawberries, or more to taste
1 cup blueberries, or more to taste
1 tablespoon white sugar
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
  • Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
  • Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
  • Bake in the preheated oven until puffy and golden, about 15 minutes.
  • Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.

Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g

Tips:

  • To achieve a light and fluffy Dutch baby, use room-temperature eggs.
  • Be sure to whisk the batter until it is smooth and free of lumps.
  • Do not overmix the batter, as this will make the Dutch baby tough.
  • Use a well-seasoned cast iron skillet to ensure even cooking.
  • Preheat the oven to 425°F before cooking the Dutch baby.
  • Pour the batter into the hot skillet and immediately transfer it to the oven.
  • Bake the Dutch baby for 15-20 minutes, or until it is puffed and golden brown.
  • Serve the Dutch baby immediately with your favorite toppings, such as fresh berries, whipped cream, or syrup.

Conclusion:

The mixed berry Dutch baby is a delicious and easy-to-make breakfast or brunch recipe. With its light and fluffy texture and sweet and tangy berries, this dish is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great way to enjoy the fresh flavors of summer berries.

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