Mixed Berry Jam & Dutch Baby Pancake – A Perfect Oven-Baked Breakfast Recipe
Enjoy a delightful breakfast featuring a fluffy oven-baked Dutch Baby Pancake paired with warm, homemade mixed berry jam. This recipe combines fresh strawberries and blueberries simmered into a naturally sweet jam with a light and airy pancake that’s perfect for a cozy morning meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mixed Berry Jam
- 4 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 1/2 cup pure maple syrup
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Dutch Baby Pancake
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons butter, plus more for serving
Instructions
- Make the Mixed Berry Jam: In a medium saucepan, combine the sliced strawberries, blueberries, maple syrup, lemon juice, and vanilla extract. Bring the mixture to a steady boil over medium-high heat, then reduce to a simmer. Gently mash the fruit with a spoon and continue to simmer until the jam thickens to a spreadable consistency, about 10-15 minutes.
- Preheat the Oven: While the jam is simmering, preheat your oven to 450°F (232°C) to get it ready for baking the Dutch Baby Pancake.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, whole milk, and vanilla extract until fully combined and slightly frothy. Add the all-purpose flour and salt, then whisk vigorously until the batter is smooth and lump-free.
- Melt Butter in Skillet: Place an oven-safe skillet (such as a cast-iron pan) on the stovetop over medium heat and add the 4 tablespoons of butter. Allow the butter to melt completely and begin to bubble without browning.
- Pour Batter and Bake: Immediately pour the prepared batter into the hot skillet over the melted butter. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the Dutch Baby is puffed up and golden brown around the edges.
- Serve: Remove the Dutch Baby Pancake from the oven and serve it immediately with the warm mixed berry jam spooned over the top. Add extra butter if desired for a richer flavor.
Notes
- Serve the Dutch Baby Pancake immediately after baking for the best texture and puffiness.
- Frozen berries can be used in place of fresh, but simmer the jam longer to achieve the desired thickness.
- An oven-safe skillet like cast iron works best for even heat and crisp edges.
