I originally developed this Strawberry Dutch Baby recipe for Strawberry Week, and I’m only just now getting around to publishing it! It was a request from my audience over on Instagram back when I was polling for recipe requests, and my family loved it so I think yours will too.
I started with King Arthur Baking’s Lemon Puff Pancake recipe and adapted that into what you see here. I hope you’ll come back and let me know what you think if you try it!
Strawberry Dutch Baby Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Dutch Baby recipe:
- Strawberries: My favorite. They’re what make this a Strawberry Dutch Baby, after all. Most recipes I’ve come across just have you make a fruit sauce or add the fruit after the pancake has cooked. My recipe calls for roasting half of the berries, which really intensifies their flavor and takes this over the top.
- Bread flour: If you don’t have bread flour you can substitute all-purpose flour. Bread flour seems to provide a higher rise, and the puff is the most important part of the pancake!
- Whole milk, large egg, salted butter: If you don’t have whole milk you can substitute any lower-fat milk. Don’t use heavy cream or something heavier – the more fat the more difficult it’ll be for your Strawberry Dutch Baby to rise up as it should.
- Granulated sugar, powdered sugar: Granulated sugar inside the Dutch baby, powdered sugar dusted all over the top of it. I call for a tad more sugar in the pancake batter than most because I like them better that way.
- Vanilla extract, fine sea salt, ground cinnamon, ground nutmeg: Our flavorings! Together they give the Strawberry Dutch Baby a warm, round flavor. If you like a pancake that tastes heavily of eggs, you can skip the cinnamon and nutmeg, I guess. I wouldn’t.
How to Make Strawberry Dutch Baby
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Strawberry Dutch Baby recipe:
- Strawberry Dutch Baby Prep. Preheat your oven to 425°F. Add the butter along with half of the sliced strawberries to a 9″ cast-iron skillet. Place the skillet in the oven and let the butter melt while the oven preheats. Keep an eye on it; you’ll want to pull it out of the oven when the butter has melted and started to foam up a bit – don’t let it burn!
- Make the Strawberry Dutch Baby. In a small mixing bowl whisk together the bread flour and sea salt, then whisk in the whole milk until everything is smooth. Next, whisk in the beaten eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract. Once you have a smooth, loose batter set it aside and turn your attention to the prepared skillet. Use a spatula to gather all of the strawberry slices into a pile in the center of the skillet. Pour the pancake batter directly over the top of the berries – you’ll notice they will spread out along the surface of the pan along with the batter.
- Bake the Strawberry Dutch Baby. Place the skillet back into the oven and allow it to cook for 20 minutes. After 20 minutes turn off the heat and leave the pancake in the oven – door closed! – for 5 more minutes. Remove the skillet from the oven. Dust the pancake liberally with powdered sugar, then pour on the rest of the sliced berries. Spread them out so they cover the pancake pretty evenly, then dust the pancake with more powdered sugar. Cut your Strawberry Dutch Baby into 4 wedges and serve immediately.
Obligatory Pinterest Graphic –