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

Mexican Bread for the Day of the Dead Feast

This is the Mexican bread for Day of the Dead

We made Mexican bread for Day of the Dead and it is delicious!

This is the Mexican bread for Day of the Dead

This bread is sweet and aromatic. It has hints of orange and orange blossom water.⁣⁣ It is soft and perfect to enjoy with atole de mazapán or with a frothy Mexican hot chocolate. ⁣⁣Once you have the first slice you will crave another piece.⁣⁣

Many call this aromatic bread the Mexican brioche as it has eggs and the texture and softness simulates a French brioche bread but it is not. Mexican baked goods came about due to the Spaniard heritage after the conquest.

Pan de Muerto grab a slice of this sweet bread

The Spaniards, aside from bringing Christianism they also brought wheat and the bread-making tradition which was unexistent. The main crop produced and consumed by the people at the Great Tenochtitlan was corn.

A brief history of the Mexican bread for Day of the Dead.

Gifting sweet bread on the Day of the Dead symbolizes a fraternal offering to the souls. Thus having aromatic sweet bread on the altar offering is a very important element.

Ingredients for making pan de muerto inlcude sifted flour, eggs, yeast, orange peel, sugar, butter, and orange blossom water.

There are different types of Mexican bread, depending on the region is the type of bread prepared by the skillful bakers in the country. For instance, in Oaxaca, the bread has sesame and anise seeds, and it is called “pan de huevo”. And they also make little human-like figurines with colorful marzipan heads and decorations.

This was my first time making Mexican bread at home. And now I can say I am hooked in the breadmaking!

These are the step by step instructions on how to ferment the yeast

I grew up in Mexico City and the tradition of the bread is different from the south. Bakeries sell and prepare the recipe brought by the Basques in the 1940s. Thus this is the recipe that I followed making a soft round Mexican bread with bones on top resembling the human remains and dusted with sugar.

It is intimidating making bread, however, using the correct measurements and technique both are key for a successful result. Before venturing into the world of breadmaking I did some research and even used old Mexican bakery books to get more insights on how to make the best Mexican bread.

This is the step by step process on how to make the sweet bread for Day of the Dead also called the Mexican Brioche

I used good quality ingredients too. This is very important as the ingredients used can determine good or bad results when baking this Mexican bread. Using yeast can be tricky. But I had the chance to attend a seminar and learned a lot from the folks are Red Star yeast. Which by the way this instant yeast is natural and user-friendly. You do not need to be a professional baker to use this product.

The type of flour I chose is perfect for the Mexican brioche, I used King Arthur all-purpose flour. Has enough protein and I have been to their mill and wheat farm in Kansas. It is good to know where the ingredients that I use in my kitchen come from.

Enjoying Mexican sweet bread with atole this Day of the Dead
This is the Mexican bread for Day of the Dead
Print Recipe
5 from 21 votes

Mexican Bread for the Day of the Dead Feast

The Mexican sweet bread is a classic for Day of the Dead. This bread is sweet and aromatic. Soft and tender — pairs well with atole, coffee, or hot chocolate. We are following the classic recipe using quality ingredients, fresh eggs, orange blossom water, orange zest, and sugar.
Prep Time3 hrs
Cook Time20 mins
Course: Breads, Desserts
Cuisine: Mexican Cuisine
Keyword: bread, day of the dead, sweet bread
Servings: 4 breads
Calories: 500kcal
Author: Chef Adriana Martin


  • Stand Mixer
  • Flour sifter
  • measuring cups and spoons
  • Plastic container with a sealing cover
  • Zester
  • Scrapper
  • Plastic container with a cap for the yeast
  • Thermometer
  • Oven
  • Baking sheets
  • Pastry brush
  • A beater and a dough hook for the blender


For the dough

  • 3 cups all-purpose flour 360 grams and sifted recommend King Arthur brand
  • 3 eggs room temperature
  • 3 yolks room temperature
  • 3/4 cup sugar granulated white sugar
  • 3/4 teaspoon salt
  • 3 teaspoons orange blossom water
  • 2 tablespoons orange zest or the zest of 2 oranges
  • 2/3 cup butter 150 grams and room temperature

For the yeast

  • 1 1/2 packets active yeast 11 grams and recommend Red Star active yeast
  • 3 tablespoons all-purpose flour recommend King Arthur flour
  • 1 tablespoon sugar
  • 1/2 cup milk has to be at a temperature of 110°F-115°F

For the topping

  • 1 cup caster sugar
  • 1/2 cup butter melted


  • Start preparing the yeast combining the active dry yeast with flour, sugar and warm milk. Mix well, cover and let the yeast ferment for a few minutes in a warm area of the kitchen. When it doubles and starts bubbling is ready.
  • Stir the yeast and let it rise again. You will do this three times. When the yeast is fermented add it to a bowl and combine with the eggs and the yolks using the stand mixer. The eggs and yolks have to be room temperature and added one by one.
  • When the yeast and the eggs are blended, that is the time to start adding the sifted flour a spoon at a time. Then add to the mix the sugar and the salt. When all is integrated add the orange blossom water and the orange zest. Continue mixing.
  • Remove the beater and insert the dough hook to the stand mixer. Continue mixing at medium speed and start adding the butter slowly. Knead on the machine for 20 minutes.
  • Remove the dough from the mixing bowl. The dough will be sticky, so add some flour to the surface and knead by hand for the other 20 minutes. You can take your time and let the dough rest for a few minutes. This dough requires to be worked to develop the gluten and allow the bread to be soft and moist.
  • When the dough doesn't stick to your fingers or the surface and when extended doesn't rip in the process, that is the signal the dough is ready for the next step.
  • Make a round loaf and place it inside a plastic container with a lid. The container must be coated with oil to avoid sticking. Close the lid and let the dough rise on a warm area withing the kitchen.
  • When the dough doubles remove from the container and punch. Add some flour and knead again. Form a round loaf and cut in four pieces. One of the pieces of dough cut again and use it for making the decorations.
  • Take each piece of dough and form round four loaves making sure the seam of the bread goes on the bottom to allow each loaf to look perfectly round.
  • Take the portion of the dough for the decorations and add flour. Work the dough until it achieves a playdoh texture. For making the bones, form a cylinder and roll forward first with one finger and then with two. The back and forth movement will help stretch and divide to make a bone shape. For making the top part of the skull just make a little ball with the dough.
  • On the top of the loaf make a cross of water with the baking brush. This will help the decorations to stick. Add the bones and little ball to goes on top and let the bread rise again for about an hour. Bake in the oven at 350 degrees Fahrenheit for 15-30 minutes
  • Test the temperature of the bread using a digital instant-read thermometer. Stick the thermometer's probe into the thickest part of the loaf, which is usually the middle. Wait a few seconds for the reading to appear. If the temperature reads between 190 and 210 degrees, the bread is done.
  • Place on a rack to cool and brush the bread with melted butter. Sprinkle the bread with caster sugar and enjoy.



  • The dough for the Mexican bread is sticky, do not be tempted to add more flour.
  • Knead the dough enough and it will turn from sticky to soft and malleable.
  • Let the yeast rise three times before using. This will allow the bread have a fine texture, same as brioche. 
  • If you prefer to bake the bread later,  refrigerate the dough immediately after mixing, not after the first rise.
    • When ready to bake remove the dough from fridge, shape, and rise before baking.
    • This second rise can take anywhere from an hour to a few hours, depending on activity of yeast and the room temperature. 
  • Other way to check if the bread is has cooked is by giving to the bottom of the loaf a firm thump with your thumb. The bread will sound hollow when it’s done.
  • Bread will last up to 5 days fresh when stored inside a plastic container with a lid. Will keep fresh up to three days when stored into a zipper plastic bag. 
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: 100g | Calories: 500kcal | Carbohydrates: 169g | Protein: 18g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 40mg | Potassium: 210mg | Fiber: 3g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 6mg