Strawberry Dutch Baby Pancake

I love quick ideas for breakfast and this Strawberry Dutch Baby Pancake is one of our favorite treats lately. It’s a pleasure to watch this pancake how it puffs in the oven and the texture is simply irresistible. Due to baking in a hot iron cast pan, the pancake gets a crispy edge while the interior remains soft and almost like a custard. To enjoy the right texture it is important to serve it right after you take it out of the oven.

You can top it in various ways, with either sweet or savory filling. As strawberries are in season now I enjoyed this puffed oven pancake in combination with the fresh strawberries on top. You can also drizzle some maple syrup if desired. I am sure you will all love this amazing Strawberry Dutch Baby Pancake.

How to make Strawberry Dutch Baby Pancake

Begin by preheating your oven to 425°F (220°C). Place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes to heat up.

While the skillet is heating, whisk together the eggs, sugar, and salt in a bowl until well combined. Add the flour and stir until smooth. Then, gradually add the milk and vanilla extract, stirring until the batter is smooth and uniform.

Once the skillet is hot, carefully remove it from the oven and add the butter, swirling it around to coat the bottom evenly. Return the skillet to the oven for about 1 minute, or until the butter is completely melted.

Next, remove the skillet from the oven again and pour the batter into the hot skillet. Quickly return the skillet to the oven and bake for 15-17 minutes. You’ll know it’s done when the Dutch baby is puffed up around the edges and has a beautiful golden brown color. Don’t worry if it deflates slightly after removing it from the oven.

Once baked, remove the Dutch baby from the oven and top it with strawberry slices. Dust it generously with powdered sugar for a sweet finish.

Finally, cut the Dutch baby into wedges and serve immediately while it’s still warm and delicious. Hope you will try it out and enjoy your delightful homemade treat! If you do, make sure to share the photos with me on Instagram! Would love to see how it turns out for you.

For more similar ideas check our full collection of Crepes and Pancakes.

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Strawberry Dutch Baby Pancake

Strawberry Dutch Baby Pancake

5 from 1 vote
It is so satisfying to watch this Dutch Baby Pancake and how it puffs in the oven. Its texture is simply irresistible. Due to baking in a hot iron cast pan, the pancake gets a crispy edge while the interior remains soft and almost like a custard.
Servings 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 eggs
  • 3/4 cup (95g) flour
  • 1/4 tsp (1g) salt
  • 1 tbsp (15g) sugar
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (180ml) milk
  • 2 tbsp (28g) butter
  • Fresh strawberries , cut into slices
  • powdered sugar for serving
  • maple syrup , optional


  • Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
  • In a bowl whisk eggs with sugar and salt. Add flour and stir until well combined. Add milk and vanilla extract.
  • Add butter in the hot pan and return to oven for 1 minute, until butter is completely melted.
  • Remove the pan from the oven and pour batter into the hot skillet.
  • Return the pan to the oven and bake for 15-17 minutes. The dutch baby will puff up around the edges and will get a golden brown color.  It will deflate slightly after removing from the oven.
  • Top with strawberry slices and dust with powdered sugar.
  • Cut into wedges and serve immediately.



Serving: 1 serving out of 4Calories: 237kcalCarbohydrates: 27.4gProtein: 8.5gFat: 10.4gSaturated Fat: 5.3gCholesterol: 142mgSugar: 8g
Calories: 237kcal
Course: Breakfast, Dessert
Cuisine: German
Keyword: baby pancake, dutch baby pancake, german pancake, strawberry dutch baby pancake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Gwen Author says:

    Is it possible to use a 11-12 inch cast iron skillet, or do we have to use a 9-10 inch cast iron skillet?

  2. Vickie Author says:

    If you use a larger cast iron skillet, the depth of layer of egg batter will be thinner and more likely to burn. You can adjust for this by:
    (1) decrease the cooking time by couple minutes to allow for the difference in the depth of the batter or
    (2) increase the amount of batter by this addition: 1 egg, 1/4 cup each of the milk and flour, 1 tsp sugar, 1/4 tsp vanilla, or
    (3) using a 9 – 10 inch regular stainless steel or aluminum cake pan instead of the cast iron skillet.

    I would not use a cake pan with a nonstick coating because the high temperature may damage the nonstick coating. You can “mini” Dutch babies by using a large muffin pan and pouring the batter into each individual muffin cup. There are plenty of recipes on Pinterest that give you cooking times for Dutch babies for different sized pans, muffin tins, and different sweet and savory options.

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