Raspberry Passion Fruit Dutch Baby

This Raspberry and Passion Fruit Dutch Baby is my favorite kind of brunch showstopper light airy and bursting with the bright pop of tart berries and fragrant passion fruit it turns even a regular morning into a special occasion. I made this first as a weekend treat and it quickly became my go to for guests and birthdays because the combination of flavors wins everyone over and the pancake’s lofty oven rise always gets a wow.

I first made this for breakfast when my sister visited and now we look for excuses to make it just for the fun of watching it bake and sink

Ingredients

• Unsalted butter: Adds flavor and prevents sticking use high quality European style for best results
• Plain flour: Provides the structure of the pancake choose fresh all purpose for ideal texture
• Salt: Brings out the flavors
• Caster sugar: Sweetens the batter and ensures a delicate crumb fine sugar dissolves quickly
• Vanilla extract: Adds warmth and depth pure vanilla always tastes best
• Large eggs: The backbone for puff and richness free range or organic eggs have deeper flavor
• Milk: Loosens the batter for that signature Dutch Baby puff whole milk gives best results
• Fresh raspberries: Offer tartness and a beautiful color look for berries that are dry firm and richly colored
• Passion fruit pulp and seeds: Bring aromatic tropical tang choose fruit that looks wrinkled for ripeness
• Mascarpone: Smooths out the brightness with a creamy base use fresh mascarpone for best spreadability
• Agave nectar: Balances with gentle sweetness opt for raw agave for richer flavor

Step-by-Step Instructions

Preheat and Prep:

Begin by preheating your oven to 210C or 410F Slide a tablespoon of unsalted butter into a ten inch cast iron skillet and place the skillet on your stove over a low flame This melts the butter while you ready the batter

Mix the Batter:

In a food processor combine plain flour a pinch of salt caster sugar vanilla extract eggs and milk Blend the mixture until smoothly combined which takes about one minute The batter should have no lumps and a slightly thick pourable texture If you prefer or lack a processor whisk the ingredients in a bowl until you achieve a similar smooth batter but the food processor gets a slightly silkier result

Coat the Skillet:

Once the butter in your skillet is melted use a pastry brush to coat both the bottom and sides of your pan with the melted butter This prevents sticking and ensures a beautifully risen edge The dish works best if you brush generously right to the rim then pour any remaining butter across the skillet’s base

Pour and Bake:

Slowly pour your smooth batter into the very center of the skillet It should form a golden pool and you will see a little ring of butter float around the edge This helps the pancake puff up and not adhere to the rim

Bake to Perfection:

Slide the skillet into the hot oven and bake for fifteen to twenty minutes Watch closely after twelve minutes The Dutch Baby should puff up impressively and turn deep golden at the curled edges while the center remains softly yellow with touches of golden brown

Cool and Serve:

Remove the hot skillet and set it on a heatproof surface Let the pancake rest for at least twenty minutes This lets it set and makes slicing easier It will deflate from its oven height but remain tender I prefer to serve it just warm but it is still delicious at room temperature

Dress and Finish:

Mix together mascarpone and agave nectar in a small bowl until fully combined Scoop this creamy mixture into the center of your pancake Scatter fresh raspberries over the top then drizzle generously with the seeds and pulp from your ripe passion fruit Serve at once for the fresh texture contrast

My favorite part is spooning over the passion fruit with its fragrant tang sometimes I save a little to drizzle over individual slices just for that extra pop My kids still laugh about the first time it billowed up over the skillet looking like a golden cloud

Storage Tips

Dutch Baby pancakes are best eaten fresh but you can store leftovers in an airtight container in the fridge for up to two days To reheat place a slice in a low oven or toaster oven for a few minutes to help it regain a little crispness The fruit topping is best added just before serving since raspberries and passion fruit release juices as they sit If you know you will have leftovers keep fruit and pancake separate

Ingredient Substitutions

If you lack mascarpone plain Greek yogurt or whipped ricotta also work well For a dairy free version swap in coconut yogurt and use a neutral oil for the butter The raspberry and passion fruit combo is classic but strawberries blackberries or thinly sliced stone fruit can all be used depending on what is ripe While agave nectar has a floral gentle sweetness honey or maple syrup also taste great as toppings

Serving Suggestions

This Dutch Baby is spectacular as a brunch centerpiece surrounded by a platter of extra fruit and a bowl of whipped cream It also pairs well with a strong cup of black coffee or a simple green tea Some mornings I dust the top with a veil of powdered sugar for a brunch table with extra flair It is equally at home as a dessert with a scoop of vanilla ice cream melting into the warm pancake

Cultural and Historical Context

Dutch Baby pancakes are an American invention inspired by German pancakes The name comes from the daughter of a Seattle café owner who called them Dutch from Deutsch meaning German The eggy batter rises dramatically due to steam created in the hot skillet which is why this dish is all about that first stunning rise and everyone gathers around for the reveal Each family puts their own spin on toppings and traditions I still remember my grandmother making a similar pancake with apples and cinnamon

I always keep an eye on the oven window just for the fun of watching that pancake rise and I learned to have the toppings ready so you can dig in while it is at its best

Recipe Q&A

→ How do I ensure the Dutch baby puffs up?

Preheat the oven and skillet thoroughly before adding the batter. Blending the batter until smooth and pouring it into hot, buttered cast iron helps create steam and rise.

→ Can I substitute the mascarpone topping?

Yes, whipped cream, Greek yogurt, or crème fraîche offer alternative creamy finishes in place of mascarpone.

→ Why does the pancake deflate after baking?

The puffy texture forms from steam. Once out of the oven, it cools and settles but stays deliciously tender and soft.

→ Can I prepare the batter in advance?

The batter can be made ahead and refrigerated for up to 12 hours. Stir before using for even results.

→ Which fruits work well as alternatives?

Try blueberries, sliced strawberries, or peaches for different flavors. Any soft seasonal fruit pairs nicely.