Strawberry Dutch Baby: Spring German Pancakes
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This Strawberry Dutch Baby, or spring German pancake, is an oven-baked puffed pancake, deliciously perfect in strawberry season, for Mother’s Day, Memorial Day, or any morning when you’re craving this always popular breakfast treat.
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Much like our Blueberry Dutch Baby or Apple Dutch Baby recipe, this spring and summer-inspired Strawberry Dutch Baby is perfect for Mother’s Day brunch, or a weekend brunch when the strawberries are ripening in the fields.
It’s utterly delicious and incredibly simple to make. Almost an event of its own as it comes out of the oven, puffed and beautiful.
And when you top the German oven pancake with fresh strawberries that have sweetly macerated in a bit of sugar and lemon zest sugar… and creme fraiche… it’s a treat for all!
Even the breakfast cook, as it’s one of the simplest morning recipes you can make!
What is a Dutch Baby?
A Dutch Baby is an oven-baked German pancake. It’s a simple batter, baked in a skillet that puffs dramatically to form tall, crispy rims while the base of the pancake is flat and custardy. Much like a cross between a popover and a thick crêpe-style pancake.
What is the Difference Between a Dutch Baby and a German Pancake?
Essentially, a Dutch Baby and a German Pancake are the same. The dish may have originated in Germany instead of the Netherlands, but the term “Dutch Baby” was created by an American chef whose pronunciation of “Deutsch,” which means “German” in the German language, was mistakenly attributed to “Dutch.”
Tips for Making a German Pancakes
These beautiful, German pancakes are very simple to make, and only require a couple of steps.
First, you need an oven-safe 10-inch skillet. A cast-iron skillet is absolutely perfect.
Secondly, while the ingredients are simple and the recipe is very easy to whip up, the pancake batter must be poured into a hot skillet in order to puff correctly.
Slice the strawberries thinly so they bake into the batter as the Strawberry Dutch Baby bakes in the oven.
How to Garnish a Strawberry Dutch Baby?
I like to top the baked German pancake with fresh macerated strawberries and a dollop of creme fraiche. However, vanilla yogurt or vanilla Greek yogurt works well too or fresh whipped cream is always a delicious choice.
And for that extra touch, it isn’t a Dutch Baby for me with a dusting of confectioners’ sugar!
What Does Macerate Mean?
In this recipe, we will macerate the strawberries. Macerate is much like a marinade. It’s a simple technique used to soak fruit (or vegetables) in a liquid in order to soften and bring out its juices. In this recipe, the “liquid” is a simple mixture of lemon zest and sugar.
Strawberry Dutch Baby Ingredients
These simple ingredients are likely already on hand. Specific measurements are in the recipe card at the bottom of this post.
- Fresh strawberries
- Lemon zest
- Granulated sugar
- Butter
- Milk
- Large eggs
- Vanilla extract
- Ground cinnamon
- Baking powder
- All-purpose flour
- Creme Fraiche and confectioners’ sugar (optional for garnish)
How To Make a Strawberry Dutch Baby Pancake
Preheat the oven to 400 degrees F and place a 10-inch cast-iron skillet in the oven as it’s heating. In the last couple of seconds, add the butter and let it melt. Remove the skillet from the oven before the butter browns.
Step 1: Macerate the Strawberries
In a bowl combine the sugar and lemon zest. Rub between your fingers until incorporated. Then toss 1 1/2 cups sliced strawberries with 2 tablespoons of lemon sugar. Set aside.
Step 2: Make the Batter
Whisk together milk, eggs, remaining lemon sugar, and vanilla. Then whisk in the flour, ground cinnamon, baking powder, and salt until the batter is smooth.
Step 3: Bake the Dutch Baby
Remove the skillet from the oven and pour the batter into the hot skillet. Top with remaining sliced strawberries.
Return the skillet to the oven and bake until browned and nicely puffed; 15 to 20 minutes. Do not open the oven during the first 15 minutes of baking.
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Strawberry Dutch Baby: German Pancake
This Strawberry Dutch Baby, or spring German pancake, is an oven-baked puffed pancake, deliciously perfect in strawberry season, for Mother's Day, Memorial Day, or any morning when you're craving this always popular breakfast treat.
Ingredients
- 2 cups fresh strawberries, sliced
- Zest of 1 lemon
- 1/4 cup granulated sugar
- 2 tablespoons butter
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F. Place a 10-inch cast-iron skillet in the oven as its preheating. In the last couple of seconds, add the butter and let it melt. Remove the skillet from the oven.
- Meanwhile, in a bowl, combine the sugar and lemon zest. Rub between your fingers until incorporated. Then toss 1 1/2 cups sliced strawberries with 2 tablespoons of lemon sugar. Set aside.
- To make the batter, whisk together the milk, eggs, remaining lemon sugar, and vanilla. Whisk in the flour, cinnamon, and salt until the batter is smooth.
- Remove the skillet from the oven and add 1/2 cup of sliced strawberries and pour the batter into the hot skillet.
- Return the skillet to the oven and bake for 20 to 25 minutes, or until browned and nicely puffed. Do not open the oven during the first 15 minutes of baking.
- Remove from the oven and dust with confectioners’ sugar or crème fraiche.
Notes
- Make ahead: Make the batter the night before and refrigerate until ready to bake. Let the batter come to room temperature before pouring into the hot skillet.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 116mgSodium: 287mgCarbohydrates: 38gFiber: 2gSugar: 24gProtein: 6g