Dutch Baby Pancake with Fresh Berries
This Dutch Baby Pancake with Fresh Berries makes an easy and delicious breakfast! It's almost magical watching it bake up into puffy golden-brown pancake perfection!
Servings: 4 servings
Ingredients
- 3 eggs
- ⅔ cup milk room temperature
- ⅔ cup all-purpose flour
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- Lemon wedges
- Powdered sugar
- Fresh berries
- Maple syrup
Instructions
- Heat oven to 425°F. Put butter in 10-inch ovenproof skillet and place in oven to melt.
- Meanwhile, in a small bowl, beat eggs, milk, lemon peel and vanilla extract. Add flour; mix until batter is smooth.
- Give the skillet a swirl to make sure the butter coats the skillet, then pour the prepared batter into hot skillet.
- Bake 20 minutes or until pancake is puffed and brown.
- Squeeze lemon juice over top of pancake; sprinkle with powdered sugar. Top with fresh berries, if desired. Serve immediately with maple syrup.
Notes
- Top with any fruit or jam, syrup, etc.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 63mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
