One favorite breakfast meal around my home is German Pancakes which is also known as a Dutch Baby.  Since it is so well liked, I thought it would be a perfect addition to my Breakfast for Mom week.  To make it extra special for mom, I added some lemon zest to the batter for a pop of freshness along with some frozen berries for sweetness.  It just gives this berry Dutch baby pancake a special touch.

Ingredients to make Berry Dutch Baby Pancake

• BUTTER
• EGGS
• MILK
• SALT
• VANILLA
• LEMON
• FLOUR
• FROZEN TRIPLE BERRY MIX (OR FRESH IF YOU PREFER)
• POWDERED SUGAR AND SYRUP

FOR MORE RECIPES LIKE THIS, TRY:

• Sheet Pan Apple Dutch Baby
• Easy Mini German Pancakes
• Swedish Pancakes
• Liege Belgian Waffles

Berry Dutch Baby Pancake

Real Mom Kitchen

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Ingredients

  

1x2x3x

• ▢ 3 Tbsp butter
• ▢ 3 eggs
• ▢ 1 cup milk
• ▢ ½ tsp salt
• ▢ 1 tsp vanilla
• ▢ zest of half a lemon
• ▢ ¾ cup flour
• ▢ 1 cup frozen triple berry mix or fresh if you prefer
• ▢ powdered sugar and syrup

Instructions

 

• Preheat oven to 450 degrees. Place the butter in a 10-12 inch oven proof skillet (I like cast iron) or a 7 x11 inch baking dish. Place pan in the oven to melt the butter while the oven preheats.
• In a blender combine the eggs, milk, salt, and vanilla. Blend until well blended.
• Add the flour to the blender and blend until smooth.
• Remove the skillet or pan from the oven. Make sure the butter is completely melted and pour the batter from the blender into the pan.
• Sprinkle with the frozen berries and bake until puffed and browned for about 12 to 15 minutes.
• Cut into 4 pieces and serve with sprinkled powdered sugar or syrup.

Tried this recipe?Let us know how it was!

Recipe adapted from Two Tarts.