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Smashed Raspberry Dutch Baby

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Smashed Raspberry Dutch Baby is a dramatic, oven-puffed pancake with a golden, crispy edge and soft custardy center, topped with lightly mashed tart raspberries for a simple yet impressive brunch or dessert.

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk (dairy or plant-based)
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 cup fresh raspberries
  • Powdered sugar, for serving
  • Optional: lemon zest, maple syrup, whipped cream

Instructions

  1. Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet or oven-safe pan in the oven to heat.
  2. In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth. Let the batter rest for 10 minutes.
  3. Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
  4. Pour the batter into the hot skillet and return it immediately to the oven.
  5. Bake for 18–22 minutes until puffed and golden around the edges.
  6. While the Dutch baby bakes, gently mash raspberries with a fork to release some juice.
  7. Remove the Dutch baby from the oven. It will deflate slightly as it cools.
  8. Top with smashed raspberries, a dusting of powdered sugar, and optional lemon zest or maple syrup.
  9. Serve immediately, warm from the skillet.

Notes

  • Dutch babies are best served fresh right from the oven.
  • For a smoother batter and better rise, blend ingredients instead of whisking by hand.
  • Letting the batter rest helps improve texture and puff.
  • You can use other berries or fruit compote as toppings.
  • Preheating the skillet is essential for dramatic puff and crispy edges.

Nutrition

Find it online: https://thefamilycooking.com/smashed-raspberry-dutch-baby/