Dutch Baby Pancake with Honey-Lemon Strawberries, Blueberries & Pecans
☀️ A dramatic, puffy oven pancake topped with fresh berries, crunchy nuts, and a sweet-tart glaze – perfect for brunch!
Ingredients
For the Dutch Baby:
- 3 large eggs
- ¾ cup (180ml) whole milk
- ¾ cup (90g) all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 3 tbsp unsalted butter
For the Topping:
- 1 cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ¼ cup chopped pecans, toasted
- 2 tbsp honey
- 1 tbsp lemon juice
- ½ tsp lemon zest
- Powdered sugar for dusting
Instructions
1. Prepare the Batter:
- Preheat oven to 425°F (220°C).
- In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth (about 30 seconds).
- Let batter rest 10 minutes while oven heats.
2. Bake the Pancake:
- Place butter in a 10-inch cast iron or ovenproof skillet.
- Heat in oven for 3-4 minutes until butter melts and sizzles.
- Carefully pour batter into hot skillet.
- Bake for 18-22 minutes until puffed and golden (don’t open oven during first 15 minutes!).
3. Make the Topping:
- While pancake bakes, mix strawberries, blueberries, honey, lemon juice and zest in a bowl.
- Toast pecans in dry skillet over medium heat for 3-4 minutes until fragrant.
4. Serve:
- Remove pancake from oven (it will deflate slightly).
- Top immediately with berry mixture and toasted pecans.
- Dust generously with powdered sugar.
Pro Tips:
✔ For extra drama: Serve right in the skillet
✔ Make it fancy: Add a dollop of whipped cream or Greek yogurt
✔ Seasonal twist: Use peaches in summer or spiced apples in fall
This impressive yet easy breakfast is sure to wow – the perfect balance of crispy edges, custardy center, and fresh berry flavors! 🍓🥞
