If there’s one recipe that causes the MOST confusion on social media, it’s the Dutch baby pancake!
For starters, no, it’s not actually Dutch.
This delightful dish traces its roots back to a Seattle diner in the early 1900s.
It was inspired by a German pancake recipe, but due to a mix-up, it was named a “Dutch” baby instead of “Deutsch” (German).
Dutch babies are often called German Pancakes in the U.S., and they are indeed similar to the British Yorkshire pudding.
However, Dutch babies are larger, sweeter, and made with butter rather than beef fat.
They also feature more eggs compared to their savory counterpart.
Today, we’re making a Roasted Strawberry Dutch Baby Pancake, which serves 2-4 people.
This recipe blends the fluffiness of a traditional Dutch baby with the sweet, tangy flavor of roasted strawberries.
The combination is both visually stunning and deliciously satisfying.
Ingredients
For the pancake batter:
- 1/2 cup all-purpose flour
- 1/2 cup milk (room temperature; nondairy works too)
- 2 eggs (room temperature)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp butter (nondairy is an option)
For the roasted strawberries:
- 1 pint strawberries, quartered (~2 cups)
- 1 tsp lemon zest
- 2 tbsp sugar
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C).
Place a 9-inch oven-safe skillet (preferably cast iron) into the oven while it heats.
This will ensure that your pancake batter sizzles upon contact, creating that signature puffiness.
Step 2: Prepare the Pancake Batter
While the oven is heating, prepare the pancake batter.
In a blender, combine all the pancake ingredients except for the butter.
Blend until the mixture is completely smooth. Allow the batter to sit for 10-20 minutes to rest while the oven heats up.
This rest period helps to ensure that the Dutch baby puffs up properly in the oven.
Step 3: Roast the Strawberries
For the roasted strawberries, toss together the quartered strawberries, lemon zest, and sugar in a bowl.
Transfer this mixture to a sheet pan.
The roasting process will concentrate the flavors and caramelize the strawberries, adding a delightful touch of sweetness and a touch of tanginess.
Step 4: Bake the Pancake
Once the oven reaches the desired temperature, carefully remove the hot skillet.
Add the butter to the skillet and swirl it around until melted.
Immediately pour in the pancake batter, ensuring the batter spreads evenly.
Place the skillet and the sheet pan of strawberries into the oven.
Bake for 15-20 minutes, or until the edges of the pancake are puffy and golden brown, and the strawberries have become jammy and fragrant.
Step 5: Serve and Enjoy
Once baked, remove the skillet from the oven.
Top the pancake with the roasted strawberries.
Serve the Dutch baby warm, with a drizzle of maple syrup and a dusting of powdered sugar if desired.
This Roasted Strawberry Dutch Baby Pancake is a delightful dish perfect for a weekend brunch or a special breakfast treat.
The combination of textures and flavors—the fluffy pancake, sweet roasted strawberries, and the hint of lemon zest—creates a memorable and satisfying meal.
Enjoy every bite of this classic yet modern pancake dish that brings together the best of both worlds.