This strawberry Dutch baby is the perfect way to celebrate spring and the return of strawberry season!
A Dutch baby is a light, fluffy golden-brown pancake that gets baked in a cast iron skillet. The edge is nice and crispy, but the interior is soft and tender. This recipe features roasted strawberries that are the perfect topping and provide a great contrast to the fluffy Dutch baby.
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A Dutch baby pancake is perfect as a special weekend breakfast or as a holiday treat for a meal like Easter brunch or Mother's Day. They're so delicious and easy your family may ask for them every weekend!
This strawberry Dutch baby is easy to make gluten free when you swap for a gluten free measure for measure flour.
Why you'll love this Dutch baby pancake
- Make pancakes for the whole family in just one batch! No flipping and watching for bubbles required.
- This Dutch baby is the perfect way to enjoy ripe, local strawberries during berry season.
- This recipe is special enough to use for a holiday, like Easter or Mother's Day, but simple enough for a weekend breakfast treat
Strawberry Dutch baby pancake ingredients
Ingredients
- 2 cups strawberries, halved or quartered (for very large berries). You can use fresh berries or frozen. If frozen, thaw slightly.
- 2 tablespoons sugar
- ½ cup all-purpose flour (can swap measure for measure gluten free flour)
- ½ cup milk
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3-½ tablespoons butter
To make the pancake gluten free, make sure to use a gluten free measure for measure flour. Not all gluten free flours are "measure for measure."
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How to make a roasted strawberry Dutch baby pancake
Preheat your oven to 400° F.
Combine the strawberries and sugar in a medium baking dish and place in the oven to roast until very tender and jammy, approximately 15-20 minutes.
In the last 5 minutes while the strawberries are roasting, place an oven-safe skillet in the oven to heat. A 10" skillet is ideal, but you can use a 9" or even a 12".
Cooking times will vary slightly if you use a larger or smaller skillet or one made from stainless versus cast iron.
In a large bowl, whisk together the milk and flour until completely smooth and combined.
Whisk in the eggs, honey, vanilla, and salt. Set aside.
Remove the strawberries from the oven and set aside to cool.
Remove the hot skillet from the oven and add the butter.
Swirl the butter around until it melts. Pour in the Dutch baby batter.
Transfer skillet to the oven and bake until deeply golden and puffy, approximately 18-20 minutes.
Remove from the oven and top with the roasted strawberries and extra honey, if desired. Enjoy!
Make this Dutch baby pancake recipe without getting strawberries on your phone when you grab the printable PDF from the recipe card below:
Strawberry Dutch Baby
This Dutch baby pancake is crispy on the outside, tender on the inside, and topped with strawberries.
Ingredients
- 2 cups strawberries, halved or quartered (for very large berries). You can use fresh berries or frozen. If frozen, thaw slightly
- 2 tablespoons sugar
- ½ cup all-purpose flour (can swap measure for measure gluten free flour)
- ½ cup milk
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3-½ tablespoons butter
Instructions
Preheat your oven to 400° F.
Combine the strawberries and sugar in a medium baking dish and place in the oven to roast until very tender and jammy, approximately 15-20 minutes.
In the last 5 minutes while the strawberries are roasting, place an oven-safe skillet in the oven to heat. A 10" skillet is ideal, but you can use a 9" or even a 12".
Cooking times will vary slightly if you use a larger or smaller skillet or one made from stainless instead of cast iron.
In a large bowl, whisk together the milk and flour until completely smooth and combined.
Whisk in the eggs, honey, vanilla, and salt. Set aside.
Remove the strawberries from the oven and set aside to cool.
Remove the hot skillet from the oven and add the butter.
Swirl the butter around until it melts. Pour in the Dutch baby batter.
Transfer skillet to the oven and bake until deeply golden and puffy, approximately 18-20 minutes.
Remove from the oven and top with the roasted strawberries and extra honey, if desired. Enjoy!
I hope you enjoy this delicious strawberry Dutch baby recipe!
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