Description

A delightful and airy Raspberry Dutch Baby pancake featuring a luscious blend of raspberry jam swirled into the batter and fresh raspberries cooked in butter, baked to golden perfection in a cast iron skillet. Served with a rich raspberry syrup and topped with whipped cream, this recipe makes a perfect breakfast or brunch treat bursting with fruity flavors and a hint of lemon zest.

Ingredients

Dutch Baby Batter

4 tablespoons salted butter
4 large eggs, at room temperature
2/3 cup whole milk, at room temperature
2/3 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
2-3 teaspoons lemon zest
2-3 tablespoons raspberry jam
1/4 cup fresh or frozen raspberries

Syrup

1/3 cup maple syrup
1 tablespoon lemon juice
1 tablespoon salted butter
1/2 cup raspberries

For Serving

Whipped cream
2 tablespoons raspberry jam

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Instructions

Preheat the Oven: Set your oven to 450°F to ensure it reaches the ideal temperature to create a puffy and crispy Dutch baby.
Prepare the Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for 1 minute until the batter is smooth and free of flour clumps. Stir in the lemon zest and swirl in the raspberry jam to infuse the batter with bright flavors.
Cook Raspberries & Bake: Melt the remaining 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the fresh or frozen raspberries and lightly cook them. Pour the prepared batter into the hot skillet, ensuring the jam swirls come out with the batter. Immediately transfer the skillet to the oven and bake for 15 minutes without opening the oven door to prevent the Dutch baby from deflating. The pancake should be fully puffed and golden brown on top.
Make the Raspberry Syrup: While the Dutch baby bakes, combine maple syrup, lemon juice, butter, and raspberries in a pot over medium heat. Let the mixture simmer for 5 minutes until warm and bubbling. Lightly smash the raspberries into the syrup to release their juices.
Serve: Remove the Dutch baby from the oven and top generously with whipped cream. Drizzle the warm raspberry syrup over the top and add any extra raspberry jam for an extra burst of flavor. Serve immediately and enjoy!

Notes

Do not open the oven during the first 15 minutes of baking to avoid deflating the Dutch baby.
Using room temperature eggs and milk helps create a smoother batter and better rise.
You can substitute frozen raspberries for fresh if they are out of season; just make sure to thaw them slightly before cooking.
A cast iron skillet works best for even heating and optimal texture, but an oven-safe skillet of similar size can be used.
Adjust the amount of raspberry jam depending on how sweet and fruity you like your Dutch baby.
Leftover Dutch baby is best eaten the same day as it tends to deflate upon cooling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American