Strawberry Blueberry Dutch Baby (Puff Pancake)

Strawberry Blueberry Dutch Baby (Puff Pancake)-2

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Strawberry Blueberry Dutch Baby (Puff Pancake) is a simple and delicious brunch recipe!  Serve with whipped cream, syrup and/or more fresh fruit!  Use a 12 inch diameter pan for this recipe as the batch makes a very large pancake. If you have a smaller pan, feel free to cut the recipe in half.


  • 6 eggs
  • 1 1/3 cup milk (we use whole milk)
  • 1 tsp fresh lemon zest
  • 2/3 cup sugar
  • dash salt
  • 1 1/3 cup flour
  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 6 tbsp butter


  1. Preheat your oven to 425 degrees.
  2. Whisk together the eggs, milk, lemon zest, sugar, salt, and flour until smooth. We actually use a hand blender to make the batter really smooth.
  3. Add the fruit. Don’t stir the fruit in at this point, just add it to the batter. Set aside.
  4. In a large skillet (12 x 9), melt the 6 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
  5. Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
  6. Then place the skillet into the oven and bake for about 20 – 25 minutes.
  7. The pancake is done when it is golden brown and puffed up.
  8. Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!
  9. Serve with syrup or cinnamon sugar.