Dutch Babies Montana Style
Experience the rustic charm of the Northwest with Dutch Babies Montana Style, a delightful twist on the classic German pancake! This light and fluffy oven-baked pancake pairs its custardy base with the irresistible burst of wild berries, like huckleberries or blueberries, for a natural sweetness. Infused with cinnamon and vanilla, and cooked to golden perfection in a hot cast iron skillet, this recipe delivers a satisfying contrast of crispy edges and tender center. Topped with a dusting of powdered sugar and a squeeze of fresh lemon juice, it’s an effortlessly impressive dish perfect for breakfast, brunch, or dessert. Ready in just 30 minutes, this crowd-pleasing skillet pancake is as simple as blending, baking, and savoring every bite.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup fresh or frozen wild berries (such as huckleberries or blueberries)
- 2 tablespoons powdered sugar (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or an oven-safe baking dish in the oven while it preheats to ensure it's hot and ready.
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, cinnamon, and salt. Blend on high until the batter is smooth and frothy, about 20-30 seconds. Let the batter rest for a few minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the skillet and swirl it around to coat the bottom and sides evenly. The butter should melt quickly but not burn.
Immediately pour the batter into the hot skillet. Sprinkle the wild berries evenly over the top of the batter.
Place the skillet back into the oven and bake for 18-20 minutes, or until the Dutch Baby is puffed up and golden brown around the edges.
Carefully remove the skillet from the oven and let the Dutch Baby cool for 1-2 minutes. It will deflate slightly as it cools, which is normal.
Dust the Dutch Baby with powdered sugar, if desired, and cut it into wedges. Serve it with lemon wedges on the side for a bright, tangy contrast.
Enjoy your Dutch Babies Montana Style fresh and warm for the best flavor and texture!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 74.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 471 mg | 36% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
