Dutch Baby with Mango Sauce

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Dutch Baby in a Cast Iron Skillet Topped with Mango Slices, Raspberries, and Blueberries
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Dutch Baby with Mango Sauce

This Dutch baby makes a great star for your brunch! Puffed and golden, you can drizzle it with a sweet mango sauce and top with berries, too. Here's to relaxing mornings, delicious brunch, and time with friends and family!

Ingredients

  • 2 Tablespoons butter
  • 3 large eggs, at room temperature
  • ½ cup bread or all-purpose flour
  • ½ cup whole milk, at room temperature
  • 2 Tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • Powdered sugar, for serving
  • Berries, for serving, if desired 

Mango sauce

  • 1 large (1 ½ to 2 cups) ripe mango or frozen mango chunks, thawed
  • 2 Tablespoons maple syrup, plus more if needed, to taste
  • Pinch of kosher salt
  • 1 teaspoon vanilla extract

Instructions

Have your Dutch baby ingredients out and at room temperature. Place a heavy 10-inch skillet in the middle rack of the oven and preheat to 425°.

While the pan is heating, combine eggs, flour, milk, brown sugar, vanilla, and salt in a blender pitcher and blend until very smooth (or mix by hand).

Add the butter to the hot pan. Once it's melted, add the batter, return the pan to the oven, and bake for 20 minutes until the pancake is puffed and golden. Lower the oven temperature to 300° and cook for another 5 minutes until the center is done.

Meanwhile, make the mango sauce. If using fresh mango, cut the mango away from the pit, peel, and roughly chop.

To a large saucepan, add the mango, syrup, and a pinch of salt. Simmer for 15-20 minutes until tender. Blend together using an immersion or high-powered blender. Add the vanilla and blend until smooth. Add more maple to taste, if needed.

Remove Dutch baby from oven, cut into wedges, and serve right away, topped with mango sauce, a sprinkling of powdered sugar, and berries if desired.