Orange Scented Dutch Babies with Fresh Berries

These fragrant oven pancakes are the perfect weekend breakfast treat to serve family and friends.

  • Prep time: 10 min
  • Makes: 4 servings
  • Cook time: 20 min

Nutritional Information

PER SERVING (2 wedges with garnish)

  • Calories
  • Saturated Fat
    4 g
  • Fat
    13 g
  • Carbohydrates
    33 g
  • Fibre
    2 g
  • Sugars
    8 g
  • Protein
    14 g
  • Sodium
    171 mg
  • Potassium*
    200 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/2 cup / 125 ml nonfat, plain Greek yogurt
4 Naturegg Omega 3 Eggs
2 tsp / 10 ml maple syrup (approx.)
1 cup / 250 ml all-purpose flour
1 cup / 250 ml 2% milk
2 tsp / 10 ml finely grated orange zest
pinch salt
1 tbsp / 15 ml melted butter
1 tbsp / 15 ml canola oil
1 cup / 250 ml mixed fresh berries


  1. Preheat the oven to 400°F (200°C). Stir the yogurt with maple syrup; set aside. Place the eggs, flour, milk, orange zest and salt in a blender. Blend, scraping down the sides as needed, until smooth.

  2. Whisk the butter with the oil and divide evenly between two, 8-inch (20 cm) cake pans. Place the pans in the oven and preheat for 2 minutes or until bubbling, swirling pans to distribute butter mixture evenly.

  3. Pour an equal amount of the batter into each pan. Bake for 20 minutes or until puffed and browned around the edges. Cut each pancake into 4 wedges. Divide wedges between four plates and garnish each with some of the yogurt mixture and berries. Serve with additional maple syrup on the side (if desired).


  1. Scatter 2 tbsp (30 mL) chopped pecans over the top of each cake pan after pouring in the batter.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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