If you've never made a Dutch pancake before is it because you imagined them being really hard to make? We'll let us just share with you that they are SO simple to make! Throw some ingredients into a blender, blend until well mixed, add to cast iron skillet and bake. The perfect mix of crispy to spongy and when paired with a fresh berry compote, no added sugars like syrup are necessary.

Dutch Baby Pancake with Berry Compote5 servings
3 Tbsp. butter
4 eggs
1 cup milk
1 tsp. vanilla extract
1 cup flour

Orange Cranberry Compote:
8 oz. fresh cranberries
1 Tbsp. orange zest
1/3 cup of sugar or sugar substitute
Pinch of ground cinnamon

Place butter in a 10-inch cast iron skillet and set it in a 425° F oven. While the butter melts, mix the eggs at high speed in a blender for one minute. With the blender still running, gradually add the milk, vanilla extract and then the flour, continuing to blend for 30 seconds after everything has been added. Let batter sit while oven preheat and butter melts in cast iron skillet.

Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.

While baking, assemble compote. Heat all of the ingredients in a saucepan over medium heat until sauce thickens and some of the berries burst, about 10 to 15 minutes.

Slice the Dutch baby and spoon the compote over.

Tip: Save and serve extra compote over a pork tenderloin dinner 

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For a printable version of this recipe, click here: Dutch Baby Pancake with Berry Compote
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