I’m a big fan of easy, portable breakfast ideas that you can prep ahead of time and take on the go. I run my own business, and most days are busy. I’m either running out to a photo shoot, eating at my desk or skipping breakfast entirely. That’s why I love a weekend brunch – the chance to take things more slowly in the morning. It feels like a special occasion, rather than just a normal day.

Whether I am meeting friends at a cute café or drinking my first cup of coffee while whisking pancake batter, it’s always something I appreciate. Add a chill Spotify playlist or an inspiring podcast in the background and you have lazy morning perfection.

I love a Dutch Baby Pancake, because it couldn’t be simpler to make!

You’ve probably got all the ingredients in your fridge and pantry already! You can either whisk all the ingredients together or throw them into the blender. Instead of frying up pancakes one by one, the mixture is baked until it’s golden brown and puffs up dramatically in the oven. Remember, my coffee hasn’t kicked in yet so pancakes with half the effort are all good in my book! The only really important thing is to have a cast iron skillet or a good pan that can go from stove to oven.

In the past I’ve made a version with Chai Poached Pears and Caramel, which has more autumn or winter vibes. But I wanted to mention it here since I know many of my readers are in the northern hemisphere. This might be exactly what you’re craving right now!

I like to think of one this as my spring edition of the Dutch Baby Pancake. It’s topped with new season berries, delicious fresh passionfruit and edible flowers, just because they’re super pretty. There’s also a big dollop of whipped mascarpone cream and a chamomile infused honey syrup generously drizzled over top. The sweetness and subtle floral taste complements the flavours perfectly.

I made two smaller Dutch Babies in individual skillets but you could of course use a regular 10 inch (25cm) large one. Just keep an eye of it and add a few extra minutes to the baking time if needed. You will know when it’s ready because it turns golden brown and the sides puff up beautifully in the oven! It’s truly a sight to behold. You’ll want to serve it quickly for the full impact.

I loved the original recipe from A Beautiful Mess and kept the recipe virtually the same as I made before. This time I used 3 eggs instead of 4 and almond milk instead of regular. You can also substitute a gluten free or whole-wheat flour.

Of course, once you’ve got the Dutch Baby Pancake recipe down (it’s super easy) you can use any fruit on top. If you like, you could even cook the berries into the pancake itself for double whammy jammy berry goodness! Thinly sliced apples, pears or peaches would work too. Ooh I’m giving myself ideas for next time!

Related Post: Raspberry & Ricotta Baked French Toast

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Dutch Baby Pancake with Chamomile Infused Honey

A Dutch Baby Pancake is the perfect recipe for weekend brunch at home – it comes together easily and quickly, cooking in the oven instead of standing at the stove flipping pancakes!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Chamomile Infused Honey

• 3/4 cup honey
• 1/4 cup fresh or dried chamomile flowers, or 1 chamomile tea bag

Dutch Baby Pancake

• 2 tablespoons butter
• 3 eggs
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2/3 cup plain flour
• 2/3 cup almond milk

Whipped Mascarpone

• 150 g mascarpone cream
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
• 1 tablespoon chamomile-infused honey

Toppings

• Strawberries, sliced
• Blueberries
• Passionfruit, halved
• Edible flowers, optional

Instructions

1. To make the chamomile infused honey syrup, heat the honey in a small saucepan until small bubbles form and add the flowers or tea. Allow to steep for 5-10 minutes.
2. To make the dutch baby pancakes, preheat your oven to 180°C (350°F). Place a tablespoon of butter into two small cast iron skillets (or other oven safe panand place them in the oven while it heats up, melting the butter.
3. Meanwhile, in a bowl, combine the eggs and milk, whisk to combine. Add in the other ingredients and stir until no lumps remain in the batter. Once your oven is preheated remove the hot pans and give them a shake to evenly distribute the butter (if needed). Divide the batter in half and pour into each pan. Bake for 12-15 minutes.
4. To make the whipped mascarpone, whisk together the mascarpone, vanilla and honey (to tastin a small bowl until soft peaks form.
5. Serve with the dutch baby pancakes with strawberries, blueberries, passionfruit, a dollop of whipped mascarpone, edible flowers (optionaand a drizzle of chamomile honey syrup.