The Berry Dutch Pancake recipe has become my go to Sunday morning breakfast recipe. I have been playing around with some of the ingredients. I love the versatility of this recipe based on what I have available in the fridge and the pantry.
Notes: I have been making 2 servings (half of the recipe) in an 8" Lodge cast iron pan for two adults and one toddler. I have reduced sugar from 1/4 cup to 1/8 cup. Substituting the all purpose flour for buckwheat flour was not preferred by my family.
Berry Dutch Pancake
Yield: 4 servings
Bake time: 18-20 minutes
1 cup whole milk
1 cup all-purpose flour (can sub 1/2 cup whole wheat flour, 1/2 cup all purpose flour)
1/8 cup sugar
1 tsp vanilla extract (optional)
2 tsp cinnamon, ground (optional)
1/4 tsp salt
1 tbsp butter, unsalted
1 cup of berries (can be any berries or a mix)
Other Additions (some or all)
Spices (1 tsp nutmeg, allspice, or ginger, 1/2 tsp cloves, all or some)
Hemp protein powder (1 tbsp)
Nutritional yeast (1 tbsp)
Flax meal (1 tbsp)
- Preheat oven to 400 degrees.
- Heat a cast iron pan (or oven proof pan) over high heat.
- Blend together eggs, milk, flour, sugar, vanilla extract, cinnamon, salt and other additions in a blender (can also use a hand mixer).
- Pour batter into pre-heated cast iron pan and sprinkle berries on top.
- Bake for about 18-20 minutes until puffed and top is set.
- Remove pancake from pan and serve. Can top with confectioner's sugar and/or maple syrup.
Note: the first time I made this recipe, I left the pancake in the cast iron pan, which continued to cook the bottom since cast iron takes a while to cool. The bottom ended up being burned, so next time, I removed the pancake from the cast iron pan right after taking it out of the oven.
Recipe sourced and adapted from Martha Stewart.