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Smashed Raspberry Dutch Baby: A Dutch baby is essentially a giant pancake made with just a few simple ingredients: eggs, milk, flour, butter, and salt. My version is baked in a hot skillet and swirled with melted butter, bright lemon, fresh raspberries, and raspberry jam. It puffs up beautifully in the oven—extra fluffy and golden.
Right when it comes out, I drizzle it with a sweet smashed raspberry syrup and top it off with more whipped cream than you think you need. It’s truly so delicious. The berry syrup really takes it to the next level. This is perfect for breakfast, brunch, or even a cozy breakfast-for-dinner. All options are encouraged!
With Mother’s Day just a few days away and berry season fast approaching, I had to share this special Dutch baby recipe. It may sound simple, but it’s honestly my favorite—and the one that means the most to me.
Dutch babies hold such a sweet place in my heart.
For my mom and me, they bring back the best memories. My mom grew up loving them thanks to my Nonnie, who was a total pro at baking them on weekend mornings.
For me, Nonnie always made a Dutch baby at least once during our summer girls’ trips to Florida.
The mornings when she would make me a Dutch baby were always my favorite. She’d add lots of vanilla to the batter, then top it simply: a blanket of whipped cream, a handful of fresh berries, and a generous pour of maple syrup. Pure heaven. She’d serve it with a glass of orange juice, and we’d sit together—me with my juice, her with her coffee—and enjoy every bite.
My mom made them all the time too. Then when I learned how to bake, I’d make them for her—especially for breakfast-for-dinner nights. Now, it’s a tradition we keep every Mother’s Day. It just wouldn’t be the same without one.
And this version? It’s my favorite yet. The homemade berry syrup spooned over the hot, puffy pancake is magic. It really sets this Dutch baby apart—and makes it something truly special.
These are the details
Ingredients
- salted butter, melted
- eggs – make sure you have these at room temperature
- whole milk – make sure this is at room temperature as well
- flour
- vanilla extract
- raspberry jam
- lemon zest
- fresh raspberries
- whipped cream – so much whipped cream
Ingredients – for the syrup
- maple syrup – no sugar added
- raspberry jam
- lemon juice
- salted butter
- fresh raspberries
Special Tools
I recommend a cast iron skillet for the very best results, but you can bake this in a 9×13-inch baker or a baker of similar size. The cast iron skillet will give you a pancake with the most fluff.
Steps
Step 1: make the batter
This is easy, but make sure you’re working with room temperature eggs and milk. Then, add the melted butter (I love to brown the butter), eggs, milk, flour, salt, and vanilla to your blender.
Blend for 30 seconds on high speed to really whip some air into the eggs. Then, mix in the lemon zest and a couple tablespoons of raspberry jam.
Step 2: get the skillet HOT
Next, put the skillet and a couple pats of butter over medium heat. Let the butter melt, then add a small handful of berries.
Let the butter cook one more minute
Step 3: bake the Dutch baby
Add the batter to the hot pan, then place in the oven and bake 15 to 20 minutes at a HIGH temperature. I bake this at 450° F.
Do not open the oven door while baking, or you could deflate the pancake.
Step 4: the syrup
While the Dutch baby is baking, warm maple syrup with raspberry jam, lemon juice, salted butter, and fresh raspberries.
When the syrup is bubbling and the berries are lightly smashed, it’s ready!
Step 5: serve
Pull the pancake out of the oven, add the syrup, then add whipped cream on top, swirling in a few more spoonfuls of the syrup.
Eat and enjoy immediately! And that’s it – so good.
Looking for other breakfast recipes? Here are a few ideas:
Dad’s Easy Cheesy Eggs with Chili Butter
Blackberry Lavender White Chocolate Scones
Bakery Blueberry Vanilla Crunch Muffins
Baked Strawberry Cream Cheese Stuffed French Toast
Baked Blackberry Ricotta French Toast
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Lastly, if you make this Smashed Raspberry Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Smashed Raspberry Dutch Baby
Servings: 6
Calories Per Serving: 288 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Raspberry Maple Butter Syrup
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1. Preheat the oven to 450°F.2. In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.3. Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the raspberries. Pour the batter into the hot skillet, making sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.4. Meanwhile, combine all ingredients for the syrup in a pot set over medium heat. Simmer 5 minutes, until the maple is warm and bubbly. Lightly smash the raspberries. 5. As soon as the Dutch baby comes out of the oven, top it with more whipped cream than you think you need and serve drizzled with raspberry syrup. Please enjoy!
