Giant Dutch Baby Pancake with Raspberries and Nutella Syrup

Name: Giant Dutch Baby Pancake with Raspberries and Nutella Syrup
Prep time: 10 min
Total time: 50 min
Yield: 4 - 6 serving(s)
Ingredients: 4 large eggs; 3 tbsp. sugar; 1 c. all-purpose flour; 1 c. whole milk; 1 1/2 tsp. vanilla extract; 1/2 tsp. almond extract, optional; 1/4 tsp. salt; 3 tbsp. unsalted butter, diced; 1 6 oz package raspberries, divided; 2 tbsp. powdered sugar; 1 tbsp. cocoa powder; 1/4 c. milk; 1/2 c. Nutella

It's a real showstopper!

By Erin MerharUpdated: Feb 12, 2024

4.5

2 Ratings

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the pioneer woman's giant dutch baby pancake recipe

Hector Sanchez

Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

50 mins

There's nothing like pancakes for breakfast (especially if they're Edna Mae's sour cream pancakes!). But let's be honest, all that scooping and flipping can be tiresome. That's why you need to try a dutch baby the next time you get a craving. It has a similar taste with way less work. Its crepe-style batter is made from eggs, milk, flour, and sugar, which you quickly mix in a blender and then pour into a preheated pan coated with melted butter. That's it—your oven does the rest of the work!

The most exciting part is when you first take it out of the oven and reveal how much it's risen. (Definitely show it off to your guests then!) Plus, the crispy edges and almost custard-like interior just can't be beat. If you're ready to see what all the hype is about, then dig right into this Giant Dutch Baby that's topped with fresh raspberries, a cocoa sugar, and a simple Nutella syrup. It's a real crowd-pleaser!

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Ingredients

For the raspberry dutch baby pancake:

4
large eggs
3 Tbsp.
sugar
1 cup
all-purpose flour
1 cup
whole milk
1 1/2 tsp.
vanilla extract
1/2 tsp.
almond extract, optional
1/4 tsp.
salt
3 Tbsp.
unsalted butter, diced
1
6 oz package raspberries, divided

For the cocoa sugar:

2 Tbsp.
powdered sugar
1 Tbsp.
cocoa powder

For the Nutella Syrup:

1/4 cup
milk
1/2 cup
Nutella

Directions

1. Step 1Preheat the oven to 425 degrees.
2. Step 2In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests.
3. Step 3Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden.
4. Step 4For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
5. Step 5For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside.
6. Step 6As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.