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Sweet Potato Dutch Baby with Maple Soaked Berries


To be completely honest, I had never heard of a dutch baby before, but I've been seeing them everywhere. Basically, it's a glorified  pancake - which I am all about! And it's way easier than making dozens of pancakes to serve for brunch. What's super neat about the dutch baby is that it's hollow on the inside, so the choices for toppings are endless! Today, I chose to top mine with maple soaked berries and a sprinkle of powdered sugar for extra sweetness.

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I always want to take a peek into the oven to see my food's progress, but DO NOT open to check or the dutch baby will deflate. This golden brown, crepe like pancake is absolutely delicious and I can’t get over these maple soaked berries - I'm forecasting these to be a staple in my fall recipes!

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If breakfast isn’t your meal of choice, then top your dutch baby with whipped cream or ice cream for the perfect dessert! How will you top your sweet potato dutch baby? Let us know in the comment section below.


For the Dutch Baby:
  • 4 eggs

  • ¾ cup milk

  • ⅔ cup all purpose flour

  • ¼ cup mashed sweet potato (buy 1 small sweet potato)

  • 2 tsp vanilla extract

  • 1 tsp pumpkin pie spice (or cinnamon if you don’t have)

  • Pinch kosher salt

  • 2 T  melted butter

For the berries:
  • 1 ½ cups California Giant mixed berries - quartered strawberries, halved blackberries, whole blueberries

  • ½ cup maple syrup


  • Preheat oven and cast iron pan (or nonstick pan) to 450 degrees

  • Stab a small sweet potato with a fork and microwave on a plate for 10 minutes, or until soft throughout. Cut in half, scoop out the middle, and mash with a fork.  Set aside.

  • Blend all ingredients for the dutch baby for 20 seconds, turn off and scrape down the sides to ensure no flour or other ingredients stuck to the sides or bottom, then blend for 10 seconds more.

  • Remove preheated pan from oven, add 2 T butter to the pan and return to oven until all melted.

  • Once melted, remove the pan again and pour the batter into the pan and put back in oven.

  • Cook for 25 minutes - DO NOT open oven to check on it or it will cause the dutch baby to deflate!

  • While that is baking, combine berries and maple syrup and let soak.

  • It should be golden brown, crispy on the outsides, and crepe/thin pancake like inside.

  • Remove the dutch baby from the pan using a spatula and onto a serving platter. Spoon the maple soaked berries over top and cut to serve!

  • Want it to be less for breakfast, more for dessert? Try topping it with whipped cream or ice cream for a late night treat!

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