A giant oven baked dutch baby pancake full of fresh apricots and raspberries. This recipe is a unique and delicious addition to any brunch!
What’s better than individual pancakes? A giant puffed pancake filled with fresh fruit!
After a long winter full of apples and oranges my girls were delighted to see apricots in our fruit bowl. They’ve been eating them by the handful, but I managed to put a few aside so that I could make this apricot raspberry dutch baby pancake for breakfast one morning. I don’t know about you, but sometimes I get tired of standing at the stove flipping endless amounts of pancakes. This dutch baby is one giant pancake that bakes in the oven – no flipping required!
How do you make a dutch baby pancake?
The apricots are the star of the show here but I also added a handful of raspberries for fun. If you don’t have raspberries, blueberries would also be great. The batter for the dutch baby pancake is made in the blender, it doesn’t get much easier than that!
This apricot raspberry dutch baby pancake comes out of the oven impressively puffy, but make sure to serve it right away because it will deflate as it cools. It’s perfect with a sprinkling of powdered sugar and a drizzle of maple syrup and for a special occasion you can add a dollop of whipped cream on top. I can’t wait to make this again soon with more awesome summer fruit!
More breakfast recipes
- Strawberry Waffles
- Cream Cheese Danish
- Cinnamon Roll French Toast Casserole
- Nutella Crepes
- Donut Bread Pudding
Apricot Raspberry Dutch Baby Pancake
- 4 large eggs
- 1 cup milk (I use 1%)
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 3/4 cup pitted and sliced apricots , plus more for garnish if desired
- 1/4 cup raspberries , plus more for garnish if desired
- powdered sugar and maple syrup for serving
- Preheat the oven to 400 degrees F
- Place the eggs, milk, flour, sugar, salt and vanilla into the blender; blend until thoroughly combined
- Heat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt. Pour the batter into the skillet, then scatter the apricots and raspberries on top. Put the pan in the oven, and bake until browned, puffed and cooked through, about 20-25 minutes. Slice into wedges and serve; top with powdered sugar, sliced apricots, raspberries and maple syrup as desired.