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Mixed Berry Jam and Dutch Baby Pancake

A delightful breakfast mashup of sweet mixed berry jam and fluffy Dutch baby pancake, perfect for special brunches or cozy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the 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
For the Dutch Baby Pancake
  • 4 large eggs, at room temperature Allow to reach room temperature for best results.
  • 2/3 cup whole milk, at room temperature Allow to reach room temperature for best results.
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 teaspoon salt
  • 4 tablespoons butter Plus more for serving.

Method
 

Making the Mixed Berry Jam
  1. In a medium-sized saucepan, combine the sliced strawberries, blueberries, maple syrup, lemon juice, and vanilla extract.
  2. Bring the mixture to a steady boil over medium-high heat, gently mashing the fruit as it cooks. Let it simmer until the mixture thickens—about 10-15 minutes.
Making the Dutch Baby Pancake
  1. While the jam simmers, preheat your oven to 450°F (232°C).
  2. In a large bowl, whisk together the eggs, milk, and vanilla extract until combined.
  3. Add in the flour and salt, whisking until the batter is smooth.
  4. In an oven-safe skillet, melt the butter over medium heat until foamy, ensuring it coats the bottom of the skillet.
  5. Pour the pancake batter into the hot skillet and transfer it to the oven. Bake for about 15-20 minutes, or until the pancake is puffed up and golden brown.
  6. Serve immediately, spooning warm berry jam over each slice.

Notes

Serve with fresh fruit garnishes, powdered sugar, or a dollop of whipped cream. For storage, the jam can be stored in an airtight container in the fridge for up to one week. Leftover pancakes can be wrapped and stored in the refrigerator for up to three days.