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individual Dutch baby pancake with berries and maple yogurt
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5 from 1 vote

Individual Dutch baby pancake with berries and maple yogurt

Healthy enough for breakfast, sweet enough for dessert, this individual Dutch baby pancake with berries & maple yogurt is easy & delicious.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Breakfast
Cuisine: German
Servings: 1
Calories: 433kcal
Author: Caroline's Cooking


Fruit topping

  • 5 oz mixed berries 140g (I used a mix of strawberries, blackberries, raspberries & cranberries)
  • 1 tsp olive oil
  • ½ tsp balsamic vinegar


  • 1 egg
  • ¼ cup all purpose flour 35g plain flour
  • ¼ cup milk 60ml
  • ½ tbsp maple syrup
  • 1 pinch salt
  • ½ tbsp butter 6g

Yogurt topping

  • 2 tbsp Greek-style yogurt
  • ½ tsp maple syrup


  • Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
  • Meanwhile, cut any larger strawberries and toss the fruit with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup and salt - note NOT the butter) until smooth. Mix the yogurt and maple syrup together and set aside.
  • Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
  • Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
  • Remove the fruit from the oven at the same time and pour into the middle of the pancake and top with the maple yogurt. Enjoy warm.



Calories: 433kcal | Carbohydrates: 54g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 186mg | Sodium: 192mg | Potassium: 260mg | Fiber: 4g | Sugar: 24g | Vitamin A: 580IU | Vitamin C: 3.5mg | Calcium: 149mg | Iron: 2.5mg