If you are looking for the EASIEST way to whip up a yummy breakfast, I have one for you!
Years ago, I shared my easy DUTCH BABY PANCAKE recipe with you, and it’s one I turn to again and again for quick breakfasts (especially on the weekend!).
This time, I’ve added some fresh raspberries for an even yummier mix and match version 🙂 .
You will need an oven-proof skillet for this recipe, and I cannot recommend the ALWAYS PAN more. Not only is this a stovetop super star, but it’s EXCELLENT in the oven too!
You are only a handful of ingredients away from deliciousness. Enjoy!
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Raspberry Dutch Baby Pancake
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 large pancake feeds 4 to 6 1x
Description
If you are looking for the EASIEST way to whip up a yummy breakfast, I have one for you! Years ago, I shared my easy DUTCH BABY PANCAKE recipe with you, and it’s one I turn to again and again for quick breakfasts (especially on the weekend!). This time, I’ve added some fresh raspberries for an even yummier mix and match version 🙂 . You are only a handful of ingredients away from deliciousness. Enjoy!
Ingredients
- 3 eggs
- 2/3 cup milk
- 3/4 cup all-purpose flour
- ½ teaspoon vanilla
- 1 pint of fresh raspberries, lightly chopped
- 3 tablespoons butter
- Powdered Sugar for dusting at the end
Instructions
- Place your oven-safe skillet in the oven and turn the heat up to 450 degrees. Allow the skillet to get nice and hot.
- Meanwhile, make your pancake mixture. In a mixing bowl, beat together with an electric mixer your eggs and milk. Then, slowly beat in your flour followed by your vanilla. Stir in your chopped raspberries.
- At this point, your skillet is nice and hot. Open the oven and quickly remove the hot skillet. Add your butter to the skillet and let it melt in there really quickly. As soon as it melts, pour your pancake batter into the skillet and then return it to the oven to bake for 20 minutes.
- Remove the pancake from the oven (it will be really big and puffy but will fall slightly) and serve immediately with a sprinkling of powdered sugar over the top.
- Slice into wedges and serve.
Notes
You will need an oven-proof skillet for this recipe, and I cannot recommend the ALWAYS PAN more. Not only is this a stovetop super star, but it’s EXCELLENT in the oven too!
Heather G. says
Yum! I love this was some fresh squeezed lemon juice on top too!!
Jaime says
Do you think I could add coco powder to this?
Mix and Match Mama says
Totally! Let me know how it turns out!
Jaime says
It was great with Coco Powder!
Mix and Match Mama says
Yay!!! Thank you, thank you for the feedback!