Raspberry Dutch Baby Pancake
"Good morning everyone! Hope you all have had a wonderful holiday! How about starting your Sunday with Dutch baby pancakes? Super delicious and so easy to make! This one is topped with raspberries, whipped cream and powdered sugar!"
-- @healthy_belly
A Note from Feedfeed

These lightly pink hued dutch baby pancakes can be easily whipped up in your blender for a beautiful, light and sweet brunch topped with fresh raspberries and whipped cream. 


Prep time 15mins
Cook time 20mins


  • 3 eggs
  • 3 ounces milk
  • 1/ 2 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/ 4 teaspoon salt
  • 1/ 4 cup raspberries, plus more to top
  • 1-2 tablespoons butter, for greasing pan
  • whipped cream, to top
  • powdered sugar, to top


  • Step 1

    Preheat oven to 425ºF and place a cast iron skillet on the middle rack.

  • Step 2

    In a blender, or in a bowl with an electric hand mixer, blend or whisk together milk, eggs, sugar, flour, raspberries, salt, and vanilla until smooth and foamy.

  • Step 3

    Carefully remove the skillet from the oven. Add the butter into the skillet and swirl the pan to melt the butter and coat the bottom and sides of the pan.

  • Step 4

    Pour the batter into the pan, top with additional raspberries, and bake for 15-20 minutes, until puffy and golden brown.

  • Step 5

    Served with powdered sugar, more berries and whipped cream.