Baby Dutch Baby

If you're looking for a breakfast or brunch that's both easy to make and guaranteed to impress, this Baby Dutch Baby with Fresh Berries will quickly become your go-to.

The light, fluffy pancake paired with juicy berries and a sprinkling of powdered sugar makes for a sweet, satisfying dish.

Each bite combines the delicate crispness of the edges with the soft, custard-like center, perfectly complemented by the brightness of the fresh berries and a touch of sweetness from the sugar. It’s simple yet elegant—perfect for a special brunch or a weekend breakfast treat for two.

And despite its fancy appearance, making this Baby Dutch Baby is surprisingly easy. The batter comes together quickly, and as it bakes in the oven, it puffs up into a beautifully golden pancake with crispy edges and a tender middle.

There's no need to flip or fuss over it—just pop it in the oven and let it do its thing. Once it’s done, simply top it with your favorite berries and a generous dusting of powdered sugar.

It’s a beautiful dish that looks and tastes like you put in a lot of effort, but it’s wonderfully low-maintenance.

Also, fun fact: the Dutch Baby isn’t actually Dutch! The dish was first introduced in early 1900s Seattle at Manca’s Café, inspired by the German pancake known as Pfannkuchen.

The owner’s daughter supposedly coined the term "Dutch Baby," likely mixing up "Deutsch" (the German word for German) with "Dutch."

And just like that, this iconic, puffed-up pancake became a brunch favorite!

Dutch baby, Easy weekend brunch for two, low-fuss brunch

Brunch, Breakfast, Eggs, Vegetarian

American

Yield: 2

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Baby Dutch Baby

Level: Easy

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Ingredients

• ¼ cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon finely chopped thyme leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon finely grated Parmesan, plus more for serving
• 2 eggs
• ½ cup milk (whole or 2%)
• 1 tablespoon unsalted butter
• Fresh berries, for garnish
• Powdered sugar, for garnish
• Mint leaves, for garnish

Preparation

1. Preheat oven to 425°F. Place a 8-inch cast-iron skillet in the oven to heat.
2. Whisk flour, sugar, thyme, salt, pepper, and 2 tablespoons Parmesan in a small bowl.
3. Blend eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
4. Once the oven is preheated, remove the skillet (use oven mitts!) and add the butter. Let it melt and coat the pan.
5. Pour the batter into the skillet and place it back in the oven. Bake for 12-15 minutes, or until puffed up and golden brown around the edges.
6. Add berries on top and dust with some powdered sugar. Top with a few mint leaves and serve.

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