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Dutch Baby Pancake with Summer Fruit - Food Gypsy

Dutch Baby Pancake with Summer Fruit

  • Author: Cori Horton
  • Total Time: 1 hour 10 mins
  • Yield: Serves 6


Dutch Baby Pancake, heavy enough to fill the gap, light enough to make it snackable; done well this is a recipe that rarely fails to satisfy. An easy, one pan brunch, perfect for the cottage, to use up all that summer fruit that is so irresistible, then watch the center slowly sink as it cools to make it a warm, comforting classic.


  • 3 large eggs
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 2/3 cup flour
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/3 cup granulated sugar
  • zest of 1 lemon
  • 34 cups thinly sliced, pitted fruit or berries (or both!)


  1. Pre-heat oven to 400°F (205°C). Wash & slice fruit and reserve until needed. Combine eggs, milk, cream, flour, vanilla, nutmeg, sugar, vanilla and lemon zest to large bowl and whisk, hard for 1 minute. Or, pour all ingredients into a blender and blend on medium-high for 1 minute until light and foamy.
  2. While batter is blending preheat 10 inch cast iron (or non-stick ovenproof) pan in oven. Remove and melt butter in pan, swirling to ensure butter covers sides of pan. Pour 1 cup of batter to cover bottom of the pan and place in 400°F (205°C) oven for 5 – 7 minutes until firm.
  3. Remove pan from oven and evenly layer fruit on base, then cover fruit with remaining batter and return to oven. Bake for 40 – 45 minutes until sides are raised and puffy and center is fully cooked and firm, with tester removing clean.


Remove from oven, sprinkle with coarse sugar, icing sugar or simply finish with lemon zest. Serve immediately… or not. Cool to room temperature and enjoy with a dry rosé and suddenly – you’re French.

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Category: Brunch
  • Cuisine: German