Dutch Baby Pancakes with Berries

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.

The recipe for the Dutch Baby Pancakes is a collaboration with RAD USA. Brunch never got easier!

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.

If you love brunch and fluffy cakes, the Dutch babies are a must-try!

The recipe for the Dutch baby pancake came about using the German Pfannkuchen as the inspiration. The creator of this fluffy delicacy was the owner of Manca’s Cafe by Victor Manca.

Victor Manca was a restauranteur based in Seattle who brought the tradition of the German pfannkuchen to America in the 1900s. However, instead of making a big pancake like the German version, he created a smaller pancake and named it “Dutch Baby”.

The perfect German Pfannkuchen or Dutch baby uses room temperature ingredients

He closed the restaurant in the 1950s but the Dutch baby pancakes continued being a favorite among breakfast lovers. The classic Dutch baby pancake has shavings of lemon peel, lemon curd sauce, and confectioners sugar. Others serve the dutch babies with fruit preserves and or homemade syrups.

Tips to make the perfect German Pfannkuchen or Dutch Baby.

  • The Dutch baby pancakes recipe has few ingredients, however, the eggs and the milk require to be at room temperature.
  • Use high-quality non-salted butter and use the exact amount on the recipe. Do not add less.
  • Adding baking soda could help with altitude variations and help the pancake to rise. However, the classic recipe doesn’t include a leavening agent.
  • The German Pfannkuchen batter comes together in the blender, but a hand mixer or a whisk is allowed too.
  • Use fresh seasonal ingredients, jams, lemon curd, dulce de leche, hazelnut chocolate cream, or other garnishes. Do not miss the dusting with confectioner’s sugar.
  • Typically an iron seasoned skillet is used for oven baking the Dutch baby pancake. However, we used the Radical Pan by Chef Oren as it withstands oven temperatures up to 500 degrees Fahrenheit and the design includes a cool stealth handle.
  • Preheat the oven at 400 degrees Fahrenheit and when the pancake has risen lower the temperature to 350 degrees Fahrenheit and finish cooking.
  • Serve the fluffy pancake immediately and enjoy with your favorite cold or hot drink.
  • The Radical Pan by Chef Oren is perfect for family-style dishes like this German Pfannkuchen.

Making Dutch Babies for Breakfast or Brunch is fun!

We love entertaining at home and many times host the family for a special breakfast or brunch. Have stellar recipes like this makes it easy to serve a cool yummy meal that everyone will enjoy without killing ourselves in the kitchen.

Using the RAD Pan by Chef Oren

Choosing the right cooking tools and ingredients assure a successful outcome. That is why I am so excited to recommend cooking with the Radical Pan by Chef Oren.

We love our Radical Pan by Chef Oren!

It’s a hip way to cook while cooking like a pro. The RAD pan is durable and nonstick, you can use it in the oven as it sustains temperatures up to 500 degrees Fahrenheit. Perfect for making my Dutch baby pancake recipe!

Perfect brunch using the correct cooking tools and fresh fruit

This pan is also dishwasher safe, has a cool stealth handle, and made with hard-anodized aluminum. Plus it is toxin-free as it doesn’t have PFOAs, PTFE, cadmium, nor lead. ⁣⁣

The coolest thing is that has a patented high-rise lip perfect for making those chef’s flips to impress your guests.⁣⁣ The RAD Pan is great for entertaining too. Get yours at RADUSA.co or add it to your Santa baby wishlist.⁣⁣

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.
Print Recipe
5 from 17 votes

Dutch Baby Pancakes with Berries

Dutch baby pancakes are a welcome addition to the holiday cheer, an easy recipe suited for a delicious brunch with the family. The recipe has all-purpose flour, eggs, unsalted butter, milk, sugar, nutmeg, and vanilla extract. Garnished with berries, honey, and confectioners sugar.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: German Cuisine
Keyword: brunch, butter, pancakes
Servings: 4 servings
Calories: 266kcal
Author: Chef Adriana Martin


  • Radical Pan by Chef Oren
  • Blender


For the Dutch baby pancakes

  • 3 eggs at room temperature
  • 1/2 cup milk at room temperature
  • 1/2 cup all-purpose flour unbleached
  • 1 tablespoon sugar
  • 1 pinch nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda optional
  • 4 tablespoons butter unsalted and at room temperature

For the topping

  • 1/2 cup fresh berries
  • 1 tablespoon honey
  • 1/2 teaspoon confectioners sugar


  • Preheat oven to 400 degrees. Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth. ⁣
  • Place butter in the Radical Pan by Chef Oren and melt the butter.⁣ Add the pancake batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden.
  • Remove pancake from the oven, drizzle with honey and confectioners sugar. Top with fresh berries and enjoy.⁣



Pro tip – make sure the eggs and the milk are at room temperature. And unsalted butter, therwise the dutch baby won’t puff.⁣
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag #ABRecipes Happy Eats!


Calories: 266kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 229mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Instant Pot Yogurt Mexican Style

Instant Pot Yogurt with tropical fruits and honey

We are enjoying this Instant Pot Yogurt Mexican Style. It is a homemade yogurt that is delicious and nutritious!

Instant Pot Yogurt with tropical fruits and honey

One of my mom’s best recipes was homemade yogurt. I have a recipe booklet handwritten by her and decided to make her recipe for plain yogurt but with a twist. I modernized the classic technique and made an Instant Pot Yogurt Mexican Style.

The main ingredients for this homemade yogurt are fresh whole cow’s milk, a plain yogurt with active cultures (preferably Greek yogurt), and my mom’s secret ingredient for the creamiest yogurt ever: dry whole milk!

This is the step by step process on how to make the homemade yogurt with honey

Whole cow’s milk has added vitamins and minerals that help support healthy growth and development. Plus it is a good source of vitamins A, C, D, Calcium, Iron and Zinc.

The homemade yogurt we made today is creamy and the tartness it is just right. This yogurt is perfect for sweet and savory applications.

Origins of Yogurt

While the origins of homemade yogurt are unknown, some historical papers indicate that the tradition of making yogurt started in Mesopotamia around 5000 BC.

The milk fermentation was popular to preserve the dairy and make it easier to digest, as in those days pasteurization didn’t exist. When fermenting the milk, the lactose transforms into lactic acid, which is more easily digested by the body.

Preserve the yogurt in a mason jar tightly sealed. Pair it with seasonal fresh fruit for a colorful bowl.

In India, homemade yogurt combined with honey was called “food for Gods.” Nowadays, Turkey holds the highest consumption of yogurt in the world. Aside from the fact that the word “yogurt” means in Turkish thick tart milk.

Here in the United States yogurt is accessible and an easy breakfast item. Many eat yogurt with fruit, and it is perfect as a snack or for dessert too. Not to mention used in baking for making cakes and yummy treats such as ice cream.

Yummy platter with dragon fruit, peaches, raspberries, grapes, papaya, mango, star fruit, and bananas.

Us Latinos love our homemade yogurt combined in licuados or smoothies and mixed with tropical fruits and juices. An excellent option for celebrating Hispanic Heritage month, while teaching our children about Latino Heritage and traditions.

How to Make Homemade Yogurt?

There are different techniques to make yogurt. My mom used to boil the fresh milk until getting a foam. Then she would wait until the milk was warm to the touch. Until then, she would add the live cultures and dry whole milk.

She would mix the milk with the rest of the ingredients by whisking. The next step was to pour the mixture into a glass container with a sealing lid. And she wrapped it with flannel or cloth.

The yogurt with fruit and honey is a perfect breakfast or a yummy snack

This glass container with the homemade yogurt mixture goes inside the oven, which was previously preheated and turned off to keep the warmth. This container would remain there for 12 hours or overnight.

The result is a fantastic homemade yogurt with a creamy texture and a tart flavor. Later on, my mom bought a yogurt machine to help the fermentation process to be quicker and nonetheless delicious.

Why use active live cultures when making the Instant Pot Yogurt?

Live active cultures are what you need for making yogurt, as well as whole pasteurized cow’s milk. These cultures are known as good bacteria. And their scientific name is lactobacillus bulgaricus and streptococcus thermophilus. Both when added to pasteurized milk turn into yogurt during fermentation.

Celebrate Hispanic Heritage eating something sweet and fresh like this Instant Pot Yogurt Mexican Style

When crafting homemade yogurt, it is possible to use freeze-dried starter cultures or store-bought plain yogurt. You will need whole fresh cow’s milk and dry whole milk for added creaminess and nutrition.

Using the Instant Pot for making yogurt at home is the easiest way to achieve the best results. You do not need to temper the milk. Just combine the ingredients all together and set. The hardest part is to wait for the eight hours for the yogurt to incubate. And three hours more to cool inside the fridge.

Celebrate Hispanic Heritage with us by making our delicious Instant Pot Yogurt Mexican Style!

I combined the yogurt with honey and paired it with seasonal fruit. It is an excellent addition to the breakfast menu, and you can include this yummy yogurt to the kid’s lunchbox to enjoy at school. Head over to Publix and buy all the ingredients today!

Instant Pot Yogurt with tropical fruits and honey
Print Recipe
5 from 15 votes

Instant Pot Yogurt Mexican Style

Commemorate Hispanic Heritage Month enjoying this Instant Pot Yogurt Mexican Style. It is a homemade yogurt that is delicious and nutritious! This yogurt recipe has only three ingredients and paired with fresh fruit and honey. The Instant Pot yogurt is a tasty breakfast or snack to add to the lunchbox too.
Prep Time10 mins
Cook Time8 hrs
Course: Breakfast, Snack, Smoothies
Cuisine: Mexican Cuisine
Keyword: honey, instant pot, yogurt
Servings: 8 cups
Calories: 123kcal
Author: Chef Adriana Martin


  • Instant Pot
  • Measuring Cups
  • Hand whisk


  • 1 liter fresh whole cow's milk
  • 1 cup plain yogurt with active cultures
  • 6 tablespoons dry whole milk


  • Pour the fresh milk into the pot and add the dry whole milk. Whisk vigorously until both milks come together in a homogeneous mixture.
  • Add the plain yogurt with cultures and whisk again. Place the cooking pot inside the Instant pressure cooker. Close the valve and click the "yogurt" setting.
  • The yogurt will incubate for eight hours. Allow for natural release. Take out the pot and cover with a lid.
  • Refrigerate the yogurt for three hours minimum. When ready combine the yogurt with honey and pair with seasonal fruit.



  • It is required to use cow’s whole milk and plain yogurt with live cultures for a successful result.  
  • This recipe makes 8 cups of yogurt. You can divide and sweeten half of the yogurt with your favorite sweetener or jam. And leave the other half for savory applications.
  • The plain yogurt is a good replacement for sour cream. 
  • This yogurt is thick, but you can strain for removing the whey and create a Greek yogurt consistency.
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag  #ABRecipes Happy Eats!


Serving: 1cup | Calories: 123kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 287mg | Sugar: 10g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg