Mixed Berry Oven Pancake

A delicious and simple brunch or breakfast made with fresh berries. As spring turns to summer, more and more fresh seasonal berries start to become available. Here’s a delicious way to enjoy a mixture of berries. Use the fresh berries you have available in whatever mixture sounds appealing. This style of pancake, sometimes called a “Dutch Baby” is slightly sweet and wonderfully eggy. It rises up into billowing heights in the oven and sinks down to a unique textured surface upon removal from the oven. Enjoy it as is, or top with powdered sugar or maple syrup.

  • 1/2 cup all purpose flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 3/4 – 1 cup fresh berries
  • 3 tablespoons butter


Preheat oven to 425. Mix together flour, salt and sugar. In separate bowl, whisk eggs, milk, and vanilla. Form a well in the dry ingredients and whisk in the egg mixture until well mixed. Place butter in a cast iron or spring form pan in the oven. Allow butter to melt but not brown. Pull pan from oven and swirl/spread butter thoroughly around the pan. Pour excess butter into batter and stir it well. Now pour the batter back into the pan and position berries evenly over the surface of the pancake. Bake at 425 for 10-15 minutes, or until golden brown.