German Pancake with Marinated Berries
Transform your breakfast or brunch routine with this show-stopping German Pancake with Marinated Berries. This golden, oven-puffed delight is airy yet satisfyingly rich, made from a simple batter of eggs, milk, and flour, and cooked in a hot, buttery skillet for irresistible crisp edges. Topped with a vibrant mix of sweet marinated berries infused with lemon and honey, this dish perfectly balances light sweetness with a hint of tang. A dusting of powdered sugar and optional mint garnish elevate its presentation, making it as beautiful as it is delicious. Ready in just 35 minutes and serving four, it's the perfect centerpiece for any weekend morning. Keywords: German pancake recipe, breakfast pancake with berries, easy brunch ideas, Dutch baby with fruit.
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Recipe Information
Ingredients
- 3 large eggs
- 0.75 cups whole milk
- 0.75 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon powdered sugar (for garnish)
- 1 sprig fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet or oven-safe pan in the oven to heat up.
In a medium bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and salt until smooth and well combined. Avoid overmixing.
Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it around the pan to coat the bottom and sides. Be cautious of the hot skillet.
Pour the batter into the hot skillet and immediately return it to the oven.
Bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
While the pancake bakes, prepare the marinated berries. In a medium bowl, combine the mixed berries, lemon juice, and honey. Toss gently to coat and let sit for 10-15 minutes to allow the flavors to meld.
Once the pancake is done baking, remove it from the oven and allow it to cool for 1-2 minutes (it will deflate slightly).
Top the pancake with the marinated berries and their juices.
Dust with powdered sugar and garnish with fresh mint leaves, if desired.
Slice into wedges and serve immediately for a delicious and impressive breakfast or brunch dish.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 87.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
