If you're looking for a special pancake to whip up for breakfast or brunch, try making a Strawberry Dutch Baby Pancake. This airy summer treat is easy to make and perfect for enjoying strawberries in a fun new way.
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This puffy pancake is somewhat more special than your regular pancakes (just watch the excitement of your family when you get it out of the oven!). As a result, Strawberry Dutch Baby makes a great Easter brunch or Mother's Day Brunch (or just a special weekend breakfast in summer...).
If you keep a sourdough starter, why not try our Sourdough Dutch Baby recipe instead?
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Dutch Baby: How These German Pancakes Turned Dutch
A Dutch Baby is a giant pancake that puffs up in the oven and is perfect for sharing. These tasty treats are made in a cast iron pan or any oven-safe skillet, resulting in a thick pancake that's crisp on the edges and soft in the middle.
These pancakes are similar to American popovers or British Yorkshire Puddings, which gives you a better description of their unique, fluffy texture.
Despite the name, Dutch Babies are actually German in origin. The name "Dutch Baby" actually started as a mispronunciation of the word "Deutsch," which means German.
Ingredient Notes
A classic Dutch baby is surprisingly easy to make: it's just a simple batter, made with everyday ingredients. But the result is a thick fluffy pancake with crispy golden edges that somewhat has a wow factor when it comes out of the oven. Here's what you'll need:
- milk: we used full-fat whole milk.
- eggs: large in the UK, extra large in the US (about 60g each).
- plain flour: also known as all-purpose flour.
- caster sugar: could be replaced with a drop of maple syrup or honey.
- salt.
- unsalted butter: can be replaced with neutral oil, but butter gives these German pancakes a better flavour.
- strawberries: we used fresh strawberries to make Strawberry Compote, but it can be made with frozen strawberries too.
Variations
Want your Strawberry Dutch Baby extra special?
- Add a teaspoon of vanilla extract or vanilla bean paste to the batter.
- A tablespoon of freeze-dried strawberries in the pancake batter makes a great addition.
- If you're adding sugar to your pancake batter, try rubbing the sugar with a teaspoon of lemon zest to make lemon sugar. Then add it to the batter. It will give it an extra summery lemon flavour!
- Make them small! Dutch babies can be made in 6-hole muffin tins too! They are very cute...
Step-By-Step Method
1. Preheat the oven to 230°C Fan. Whilst it is preheating, place the cast iron skillet into the oven- you want it very hot.
2. Whisk the eggs, sugar and milk together in a large mixing bowl. Add the flour and a pinch of salt, and whisk to combine.
If you're using a blender, you can place all the ingredients in it and blitz everything into a better (about 30 seconds). Make sure to scrape the sides of your blender midway through.
3. When your cast-iron skillet is hot, take it out of the oven, and drop the butter into it. Swirl it around until the butter melts.
4. Mix the batter again. Then immediately pour the pancake batter into the hot skillet and place it back into the oven for 20 minutes.
5. In the meantime, make the strawberry compote. Slice the strawberries into a small saucepan. Add the sugar and a tablespoon of water. Set over low-medium heat and cook, stirring occasionally until strawberries soften and the compote thickens slightly (it should take about 10-15 minutes).
6. Take your Dutch baby out of the oven. It should be puffed up with climbing crispy edges.
7. Spoon the strawberry compote and some creme fraiche or Greek yogurt and dust the top with confectioners' sugar.
More Serving Suggestions
Whilst Strawberry Compote and Greek yogurt is our favourite choice for summer breakfast, a variety of other toppings work very well.
- Use fresh fruit or fresh berries and some whipped cream to dress your Dutch Babies.
- Lemon juice and sugar is a classic combination!
- How about some sliced bananas and Nutella?
- Stewed apples on top of Dutch babies make a delicious autumn breakfast.
- Instead of creme fraiche or yogurt, why not make this Ricotta Cream next time?
More Summer Breakfast Recipes
Strawberry Dutch Baby
Equipment
- 9 in Cast Iron Skillet
- Handheld Mixer or Baloon Whisk or a Blender
Ingredients
- 120 ml (½ cup) milk full-fat, ideally
- 3 eggs large
- 60 g (½ cup) plain flour all-purpose flour
- 1 tablespoon caster sugar optional
- ¼ teaspoon salt
- 2 tablespoon unsalted butter
For Strawberry Compote:
- 200 g (0.44 lb) strawberries
- 1 tablespoon sugar
Instructions
- Preheat the oven to 230°C Fan. Whilst it is preheating, place the cast iron skillet into the oven - you want it very hot.
- Whisk the eggs, sugar and milk together in a large mixing bowl. Add the flour and salt, and whisk to combine. If you're using a blender, you can place all the ingredients in it and blitz everything into a better (about 30 seconds). Make sure to scrape the sides of your blender midway through.
- When your cast iron skillet is hot, take it out of the oven, and drop the butter into it. Swirl it around until the butter melts.
- Immediately pour the batter into the skillet and place it back into the oven for 20 minutes.
- In the meantime, make the strawberry compote. Slice the strawberries into a small saucepan. Add the sugar and a tablespoon of water. Set over low-medium heat and cook, stirring occasionally until strawberries soften and the compote thickens slightly (it should take about 10-15 minutes).
- Take your Dutch baby out of the oven. It should be puffed up with climbing crispy edges.
- Spoon the strawberry compote and some creme fraiche or Greek yogurt and serve.
Video
Nutrition
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