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Strawberry Dutch Baby Pancake

Strawberry Dutch Baby Pancake

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Dutch Baby Pancake - 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 remain soft and almost like a custard.
Servings 4 servings
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 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: 1gCalories: 237kcalCarbohydrates: 27.4gProtein: 8.5gFat: 10.4gSaturated Fat: 5.3gCholesterol: 142mgSugar: 8g
Calories: 237kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: baby pancake, dutch baby pancake, german pancake, strawberry dutch baby pancake