Celebrating my European roots today by sharing a summer version of one of our family’s favorite Sunday brunch dishes: the dutch baby. This puffy, decadent little pancake is the prefect weekend morning breakfast that you will want to make again and again. Family meals are important to me. With our super busy lives, it makes my day when we can all find time to slow down, sit down, and chow down together. I purposely have a really big kitchen table so there is always room to sit and eat.
And making family-style dishes that we can dig into together makes me happy. I grew up eating giant Finnish pancakes baked in the oven. Now that I have a family of my own. I still carry on the tradition of family-style pancakes on the weekends. I shared a recipe for my gluten and grain free Pumpkin Spice Dutch Baby a couple of years ago but thought it was time to bring out another version. This time with summer berries.
If you don’t know what a dutch baby is, it’s basically a big “pancake” baked in a hot skillet that gets puffed and crispy around the edges. The secret to the perfect dutch baby is a very hot skillet. My 9 inch cast iron skillet is perfect for this.
Being a Finnish girl at heart, summer berries are my thing. If you didn’t know, berries grown in Finland are seriously the best in the world. Blueberries and raspberries always brings me back to being a young girl in Finland picking berries in my grandmother’s garden. Our favorite dessert growing up was a big bowl of freshly picked blueberries swimming in milk with a bit of sugar sprinkled on top.
Today’s recipe is my gluten and grain free version of a traditional dutch baby filled with fresh summer raspberries and blueberries and a hint of lemon. You can easily whip up this puffy, golden pancake in less than 30 minutes. It’s the perfect way to rally the family to the kitchen table for a bit of quality time together.
I like to serve my dutch baby with more fresh berries and a drizzle of maple syrup. My mama is more old school and prefers a sprinkle of sugar on top. Coconut sugar can easily be used for dusting your dutch baby. Either way, it’s going to be amazing.
Hope you enjoy!
xo,
Katja
Mixed Berry Dutch Baby
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 minutes
Ingredients
- 3 eggs
- 3/4 cup full fat coconut milk (where to buy BPA free coconut milk)
- 3/4 cup almond flour (I use THIS brand)
- 2 tbsp tapioca flour (like this)
- 1 tsp vanilla extract
- zest from half of a lemon
- 1/4 tsp unrefined salt
- 1 and 3/4 cups mixed blueberries and raspberries
- 3 tbsp butter, coconut oil, or ghee for greasing pan
Toppings
- more fresh berries
- maple syrup
Instructions
- Preheat oven to 450’F. Place medium-sized cast iron skillet to heat up for 10 minutes. (The secret to a good dutch baby is a hot pan.)
- Combine eggs, coconut milk, almond flour, tapioca flour, vanilla extract. lemon zest, and salt in a blender and process until smooth.
- Very carefully remove HOT skillet from oven. Drop in 3 tablespoons of butter (or ghee or coconut oil) and allow to melt, swirling to evenly coat pan. Then slowly pour batter into pan.
- Scatter berries over batter and carefully place pan into oven. Bake for 16-18, until puffy, golden, and set in center.
- Remove from oven and serve immediately. Top with fresh berries and maple syrup. Or anything else that makes you happy.
Click HERE to PIN THIS!
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I don’t have a cast iron skillet. Something I would like, but just cannot afford right now. Any suggestions on what to use instead? Looks absolutely delicious!!!
Hi, Carolyn! You could use a stone pie dish if you have one. Or maybe a glass one. Just make sure the pan is hot before you melt the butter and pour in the batter. It may not work as well as in a cast iron skillet, but it will work. I have seen some crazy deals on cast iron at thrift stores. Saw a 10 inch pan just last week for $3. Thanks so much for stopping by! 🙂
thanks ! it is mouth watering !
could you give an egg free version of it ?
OM
Hi, Nathalie! Unfortunately, it would be really hard to make an egg free and gluten and grain free dutch baby. Not sure how you would get it to rise and puff up. I have seen gluten free and egg free pancakes online but I have to admit that I love eggs so I haven’t tried them. You could find a recipe and attempt it as a dutch baby. Would love to hear if you try it. 🙂
You can replace flaxseed meal for eggs and add a tablespoon of baking powder. I use that combo in my baked oatmeal;-)
Katja, I love this dutch baby, and all of the berries! Thank you for this healthier version.
Thank you for this delicious recipe. I love the idea of using almond meal. Can’t wait to try this one!
I can’t tolerate almond flour, do you know what would be a good sub? I was thinking of maybe using GF oat flour, but I’m worried that would make it too dense. Teff flour?
Hi, there! I have not done any baking with oat flour or teff, so it’s hard to say. R=This recipe was developed using almond flour and would be hard to convert 1:1. You could definitely experiment. Using tapioca or arrowroot flour can lighten the batter a bit. Let me know if you try it!
This is Awesome! I used arrowroot instead of tapioca because it was all I had and just blueberries. I also put a tad bit of liquid stevia and cinnamon in it and it was wonderful . I splurged and had real maple syrup. Made my day. One of the best and easiest low carb recipes out there. 5 stars to you!
Yay! So glad you liked it. Thanks for the kind feedback. 🙂
Gah! I might have to splurge on some berries to make this for brunch this weekend! We will be picking strawberries in June and blueberries in July so I’ll keep this pinned for early summer too! My girls would love this!
I know!! Can’t wait for berry season. Here in California, it comes pretty early. 🙂
I am so going to make this this weekend (if I can wait that long). It looks scrumptious and so pretty!
Enjoy!!
I happen to have all the ingredients on hand so will make it this week, cant wait! Thank you for the lovely recipe and explaining your history behind it.
Hi, Donna! Hope you enjoy it. It’s like going home for me. 🙂
Love the name, “Dutch baby”! Looks absolutely delicious too!
HA! Hope you get to try it!
Holy moly! I looove dutch babies, but don’t think I’ve had one since I was diagnosed with celiac a few years ago! Can’t wait to try this out when berries come in season by me 🙂
Yes, I am so ready for summer berries!!
This is so pretty!!! I love a good Dutch Baby and haven’t had one in years. I bet all of those berries in it taste amazing!
They do! I wish I had one right now.
What a yummy recipe Katja. Your recipes always look so good!
Thanks, Stacey! That’s so kind of you!
Ever since seeing an Epicrious video on dutch babies, I’ve been wanting a paleo version. Boom. Thank you!
Awesome! Hope you enjoy it!
This dutch baby looks perfect with all those fresh berries baked in! Yum!!
Thanks, Jessica!
What a gorgeous breakfast, and I just love that shot of the syrup pour!
Ha! I love pour shots too!!
Berry desserts are my favorite… this looks so luscious. And picking berries in your grandmother’s garden in Finland sounds delightful!
Mine too!! I could eat berries all day long.
Love this dutch baby recipe ! It looks so good and delicious !
Thanks!!
Wow, how could this possibly be any more beautiful! 🙂 Thanks!
Thanks, Hannah!
What an incredibly tasty and beautiful way to start the day!
Yes, it totally makes me happy to make this!
I’ve never tried this but I have a skillet which I use daily, now it’ll have a whirl at this too.
Hope you enjoy it!
I LOVE the look of this – I’ve never had a Dutch Baby before so I’m going to try and whip this up next weekend for breakfast – I think the kids would love it!
Hope you guys love it! 🙂
I love Dutch babies, and this one is irresistible with all those berries!
I know! I am so looking forward to summer berries this year!
Do I have to add the tapioca flour? What is the purpose of adding it to some of the recipes you have posted. I am grain free and I was excited to see some of your grain free recipes but I am trying to stay away from starches because they’re so high in carbs. Thank you for the yummy recipes!
I add the starch to lighten up the baked goods. You can TOTALLY leave it out. Your recipe may be a tad bit denser. But most of the time it’s just fine. You can just add an equal amount of the main flour to compensate. Baking is a grand experiment for me. 🙂
Saw this recipe and made it immediately. A very delicious summer breakfast! Thank you!
Yay! 🙂