Blackberry Dutch Baby Pancakes

Probably the best way to describe a Dutch baby pancake is to call it a giant version of a traditional popover. Or maybe a cross between a popover, a pancake, and a crepe.

Like a popover, the Dutch baby will rise in the oven, then fall as it cools.

The batter is easy to make. Add the ingredients—everything except the berries and butter—to a blender or food processor and give them a whirl to blend thoroughly. Let the batter rest for 15 minutes so that the flour absorbs the liquid for the best consistency in your finished Dutch baby.

Blend the batter ingredients except for the blackberries.

For this one, we add a cup and a half of fresh blackberries to the rested batter before transferring it to a preheated skillet and popping it into a 400-degree oven.

Gently fold in fresh blackberries.

This recipe makes two 9-inch Dutch baby pancakes, so I like to use two well-seasoned Lodge cast-iron skillets and cook them at the same time. If you don’t have two skillets, just cook them one at a time and wipe the skillet clean, then reheat before cooking the next pancake.

This recipe makes two 9-inch Dutch babies.

Once the skillets are hot, carefully remove them from the oven, add a tablespoon and a half of butter to each and swirl to evenly coat the skillet.

Add the butter to the preheated skillets.

Pour half of the batter into each skillet and return them to the oven.

Pour half of the batter into each skillet.

Bake for 15-20 minutes or until cooked through and golden brown. Just like their popover cousins, Dutch Babies will rise to impressive heights as they bake, but quickly fall once they are removed from the oven.

Have all of your toppings prepped and at the ready so you can serve the pancakes quickly after removing them from the oven, while they are still piping hot.

Top with powdered sugar, syrup, honey, or more fruit.

Serve in wedges like a pie and top with maple syrup, honey, powdered sugar, or whatever pancake toppings you enjoy.