Try our spin on Dutch Baby pancakes with fresh blackberries. This dish is actually of German origin.

Sometimes referred to as a Bismark, these pancakes were first served in the States in the early 1900s at Manca’s, a diner in Seattle.

The owner’s daughter coined the name “Dutch Baby,” presumably the result of an Americanization of Deutsch into Dutch. Delicious!

Prep: 20m

Cook: 42m

Wait: 10m



2/3 cup blackberry jam
1/3 cup apple cider (unfiltered or pulp kind is best)
1 lb thick cut applewood bacon
1 cup brown sugar, packed


2 tbsp butter
2 large green apples, peeled and cored
3 tbsp granulated sugar
1 tsp cinnamon
1/2 tsp ginger


5 Oakdell Omega-3 Brown Eggs
3/4 cup all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup milk
1/2 tsp vanilla


powdered sugar
maple or blackberry syrup

Apple Blackberry Dutch Babies Directions

  1. Preheat oven to 400 Degrees F.  In a medium bowl, mix blackberry jam and apple cider. Place bacon on a foil lined baking sheet. Brush jam mixture on each side and sprinkle with brown sugar. Bake for 20 minutes.
  2. Dice apples. Melt butter in a large oven safe skillet such as cast iron over medium-high heat. Add apples and cook for 2 minutes. Add 3 tablespoons sugar, cinnamon, and ginger. Cook for another 2 minutes; stirring occasionally.
  3. To make the batter, whisk flour, remaining 1 tablespoon sugar, salt, and nutmeg in a large bowl. Slowly add milk while whisking constantly to avoid lumps. Whisk in vanilla and eggs one at a time until smooth. Let rest for 5-10 minutes to release an air bubbles.
  4. Pour batter over apples in skillet. Bake for 20 minutes or until center is set. Top with bacon, blackberries, powdered sugar, and syrup.