The Dutch Baby: An Oven-Baked Skillet Pancake

The Dutch Baby: An Oven-Baked Skillet Pancake

A Dutch Baby is like a giant popover. Also known as a German Pancake, Bismarck, or Dutch Puff, this recipe is baked in the oven unlike traditional stovetop pancakes.

This recipe is no-fuss and comes together in mere minutes. And if it couldn't get any easier, roast up a berry topping in the oven while the pancake bakes. Top it with Fromage Frais, and you've got yourself a very impressive brunch.

What is Fromage Frais?

It’s not cream cheese, it’s not quark, it’s somewhere in between. This fluffy, airy, spreadable cheese with a lovely mild taste pairs oh-so-wonderfully with fruit, making it the perfect fit for this crepe-meets-popover situation.


The Recipe

 Servings Prep Baking
1-4... but let's go with 2 5 min 20 min



½ cup all-purpose flour

½ cup milk (room temperature)

2 eggs (room temperature)

2 tbsp granulated sugar

½ tsp vanilla extract

1 tsp lemon zest

¼ tsp salt

2 tbsp butter



2 cups berries, fresh or frozen

3 tbsp powdered sugar



1 pkg (250g) LQC Fromage Frais Natural

1 tsp lemon zest

1-2  tbsp powdered sugar



1. Preheat oven to 425°F (220°C) with a 9” skillet inside (cast iron works great).

2. Blend batter ingredients (except butter) until smooth. Let sit 10-20 min while oven heats.


3. Toss Berry mixture with sugar in an oven-safe dish.


4. Add butter to hot skillet and swirl until melted. Pour batter into skillet and immediately transfer to oven.


5. Bake everything (berries too) for 15-20 min until the pancake’s edges are puffy and golden brown and the berries are soft and jammy.

6. After cooling for a few minutes, loosely spread Natural Fromage Frais and top with roasted berries. Finish off with lemon zest and a dusting of powdered sugar.

And that's it! Recipes like this are great to have in your back pocket - they're uncomplicated, fast, look dressed up, and feel special. We make this on a regular basis and hope you love it enough to include it in your rotation too!
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