If you’re looking for a breakfast that feels special but is surprisingly easy to make, this Strawberry Dutch Baby is the perfect choice. Also known as a German pancake, it bakes up with beautifully crispy edges and a light, airy center.
Topped with fresh strawberries and a bright, tangy lemon sugar, this dish strikes the perfect balance between sweet and refreshing. It’s simple yet elegant—ideal for brunch gatherings or slow weekend mornings.
Table of Contents
What is a Dutch Baby Pancake?
Dutch babies are sometimes referred to as a puff pancakes or a German pancakes. They’re essentially a fluffy pancake that’s a cross between a pancake, a popover and a crepe.
And while this giant pancake may look super impressive, it’s incredibly easy to make with a handful of basic ingredients! Just combine everything together in a blender or the bowl of a food processor, then pour it into a hot cast iron pan and let it cook away in the oven.
I served my version up with some tangy lemon sugar and fresh strawberries. However, you can also serve it up with maple syrup, or a sprinkling of cinnamon sugar or powdered sugar.
Ingredients needed
- Strawberries – Fresh or frozen berries will work.
- Lemon zest
- Sugar
- Butter
- Eggs
- Whole milk
- Flour
- Vanilla extract
- Salt
How to make it
- Preheat Oven. Place a 10-inch cast-iron skillet into the oven and preheat to 450-degrees.
- Combine Sugar & Lemon Zest. Toss 2 TBSP lemon sugar with the strawberries. S
- Blend Batter. Add ingredients to a blender and process until smooth.
- Add the Butter. Place butter in the hot skillet and place back in the oven to melt.
- Add Batter. Once butter has melted, add the batter to the hot pan and sprinkle with lemon sugar & strawberries.
- Bake. Return pan to the oven and bake 15 minutes, until golden brown & puffy.
- Serve with additional lemon sugar, whipped cream, lemon curd, lemon wedges and sliced strawberries, if desired.
Variations
- Instead of strawberries: Swap them for blueberries, raspberries or blackberries.
- Season the sugar: You can swap out the lemon zest for lime zest or orange zest. Or, add in some spices like cardamom or cinnamon.
How to make ahead
- You can make the batter up to two days ahead of time and refrigerate until ready to bake. Give the batter quick whisk to combine just before baking, then bake as directed below.
More strawberry recipes
More breakfast recipes
Did you try this strawberry dutch baby recipe?
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Full Recipe
Strawberry Dutch Baby
Equipment
Ingredients
- 1/4 cup sugar
- 1 lemon (zested)
- 3 Tablespoons butter
- 4 large eggs
- 2/3 cups whole milk
- 2/3 cup flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 cups strawberries
Instructions
- Place a 10-inch cast iron skillet into the oven and preheat to 450-degrees.
- In a bowl, combine the 1/4 cup sugar and lemon zest. Toss 2 TBSP lemon sugar with the strawberries. Set aside.
- In a blender, combine 4 large eggs, 2/3 cups whole milk, 2/3 cup flour, 1/2 teaspoon kosher salt, and 2 teaspoons vanilla extract, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
- Add 3 Tablespoons butter to the hot skillet and place back in the oven.
- When the butter has melted, carefully pour dutch baby batter into the skillet. Sprinkle with ½ cup strawberries and the remaining lemon sugar. Place in the oven and bake for 15 minutes, until golden and puffy.
- Serve with additional strawberries. Enjoy!
Notes
- You can make the batter up to two days ahead of time and refrigerate until ready to bake. Give the batter quick whisk to combine just before baking, then bake as directed below.
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