Dutch Baby Pancakes with Idaho® Potatoes

This Dutch Baby Pancake made with Idaho® Potatoes and served with mixed berry sauce is easy to make and even easier to eat. The outside texture is a bit more rustic than a traditional Dutch baby, and it doesn’t puff quite as much. But the potato brings a lovely custardy texture to the insides of the pancake while the edges crisp almost like hash browns. You won’t want to miss this one!

Read Jenni's full post here


For the Pancake Batter:

  • 1 ½ oz (3 tablespoons) unsalted butter
  • 2 oz (about ¼ cup) mashed Idaho® russet potatoes at room temperature (no milk or butter)
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 6 oz (¾ cup) whole milk
  • 2.5 oz (about ½ cup) bread flour
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt

For the Berry Sauce:

  • 1 ½ cups mixed berries, fresh or frozen (I used strawberries, blueberries, raspberries and blackberries)
  • 2 tablespoons granulated sugar (more or less, depending on your taste and how sweet your berries are)
  • 1 teaspoon lemon juice, lime juice, or apple cider vinegar
  • Pinch of kosher salt

 To Serve:

  • 1 tablespoon powdered sugar


For the Pancake Batter:

  1. Place a rack in the bottom third of the oven. Put a well-seasoned 9” cast iron skillet on the rack. If you have one with sloped sides, even better. Preheat oven to 450°F.
  2. Cut the butter into 6-8 small pieces and set aside.
  3. In a medium-sized bowl, whisk the mashed potato and eggs together until very smooth.
  4. Stir in the vanilla and the milk. Set aside.
  5. In another medium-sized bowl, whisk together the flour, sugar and salt.
  6. Open the oven door and quickly scatter the butter into the pan. Close the oven.
  7. Pour the egg/milk mixture into the flour mixture and whisk a few times. It is okay to have a few lumps.
  8. Open the oven door, carefully pull out the rack and pour the batter into the pan. The butter will have browned a bit and it should smell really nutty and lovely. Push the rack back in and close the oven door.
  9. Bake for 15  minutes at 450°F, then turn the heat down to 375°F and continue baking for another 8-10 minutes until the pancake is deeply golden brown and is puffed all over.*
  10. Remove from the oven, sift on some powdered sugar, spoon on about half the berry sauce and eat as soon as it cools off enough so you don’t burn your tongue. Pass the extra sauce at the table.

 For the Berry Sauce:

  1. In a medium saucepan, combine fruit, sugar, lemon juice, and salt. Heat over medium heat until the berries begin to release their juices.
  2. Cook, stirring frequently, until the berries soften. Use a potato masher to mash the berries (you may also puree the sauce if you’d like it smoother.
  3. Continue to cook at a low boil until the juices thicken slightly, about 10 minutes. Set aside to cool. Refrigerate if not using right away. Before serving, reheat on the stovetop or in the microwave on medium power.





The pancake will puff a bit unevenly. Don’t worry. Just look for the deep golden brown color to let you know it is done.