Make this easy Roasted Strawberry Dutch Baby Pancake for a show-stopping breakfast! Fluffy, golden, and topped with jammy roasted strawberries. Ready in 50 minutes—perfect for brunch or dessert!"
A show-stopping breakfast that’s as impressive as it is easy to make
Have you ever tried a Dutch baby pancake? If not, you’re in for a treat! This Roasted Strawberry Dutch Baby Pancake is a show-stopping breakfast that’s as impressive as it is easy to make. Imagine a golden, puffy pancake base topped with sweet, jammy roasted strawberries—sounds dreamy, right?
Perfect for lazy weekends, brunch with friends, or even a special dessert, this recipe comes together in just 50 minutes using simple ingredients you likely already have on hand. Let’s dive in and create something magical!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Serves: 4
- Difficulty: Easy
Ingredients:
- 2 cups frozen strawberries, slightly thawed and halved
- 2 tablespoons sugar
- ½ cup all-purpose flour
- ½ cup milk
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3½ tablespoons butter
- Extra honey (optional, for drizzling)
Step-by-Step Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). A hot oven is essential for achieving that signature puff in your Dutch baby.
2. Roast the Strawberries:
- In a medium baking dish, combine the frozen strawberries and sugar. Toss to coat the strawberries evenly.
- Place the dish in the preheated oven and roast for 15-20 minutes, or until the strawberries are tender, juicy, and jammy. Stir halfway through to ensure even roasting.
3. Heat the Skillet:
- During the last 5 minutes of roasting, place an oven-safe skillet (cast iron works wonderfully!) in the oven to heat up. A hot skillet is the secret to a crispy, golden crust.
4. Prepare the Batter:
- While the strawberries roast and the skillet heats, make the batter.
- In a large bowl, whisk together the milk and flour until completely smooth and lump-free.
- Add the eggs, honey, vanilla extract, and salt. Whisk until the batter is well combined and slightly frothy. Set aside.
5. Assemble and Bake:
- Carefully remove the roasted strawberries from the oven and set them aside to cool slightly.
- Using oven mitts, take the hot skillet out of the oven and add the butter. Swirl the skillet to melt the butter and coat the bottom and sides evenly.
- Pour the prepared batter into the skillet and immediately return it to the oven.
- Bake for 18-20 minutes, or until the Dutch baby is deeply golden, puffed up, and set in the center.
6. Serve and Enjoy:
- Remove the Dutch baby from the oven and let it cool for a minute or two.
- Top with the roasted strawberries and drizzle with extra honey if desired.
- Slice and serve warm for the best experience!
Tips for Success:
- Use Room Temperature Ingredients: For the fluffiest Dutch baby, make sure your eggs and milk are at room temperature before mixing the batter.
- Don’t Open the Oven: Resist the urge to open the oven while the Dutch baby is baking. This can cause it to deflate.
- Customize Your Toppings: Swap the strawberries for other roasted fruits like blueberries, peaches, or apples. Add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
Serving Suggestions:
- Serve this Dutch baby as a special weekend breakfast or brunch centerpiece.
- Pair it with a cup of coffee, tea, or a mimosa for a complete meal.
- For a dessert twist, add a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or toaster oven to restore the crispiness.
Variations:
- Savory Option: Skip the sugar and honey, and add grated cheese, herbs, and cooked bacon or ham to the batter for a savory twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based milk and vegan butter.
Why You’ll Love This Recipe:
- Easy to Make: No flipping or fussing—just mix, bake, and enjoy!
- Versatile: Perfect for breakfast, brunch, or dessert.
- Impressive Presentation: The puffed-up pancake and vibrant strawberries are sure to wow your family or guests.
Other PANCAKE recipes you will enjoy:
Coconut flour pancakes. > It is high in fiber and low in carbohydrates, making it a perfect choice
Paleo Pumpkin Spice Pancakes, > made with almond flour, coconut flour, baking powder, eggs, and pumpkin puree,
Cream Cheese Pancakes with Fresh Berries > will provide you with the nutritional energizing start that your body needs!
Roasted Strawberry Dutch Baby Pancakes: A Sweet, Puffy Breakfast Delight"
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
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- 2 cups frozen strawberries, slightly thawed and halved
-
- 2 tablespoons sugar
-
- ½ cup all-purpose flour
-
- ½ cup milk
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- 3 large eggs
-
- 1 tablespoon honey
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- 1 teaspoon pure vanilla extract
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- ¼ teaspoon salt
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- 3½ tablespoons butter
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- Extra honey (optional, for drizzling)
Instructions
- Preheat the oven to 400° F.
- Combine the frozen strawberries and sugar in a medium baking dish and place in the oven to roast until very tender and jammy, approximately 15-20 minutes.
- In the last 5 minutes while the strawberries are roasting, place an oven-safe skillet in the oven to heat.
- In the meantime, in a large bowl, whisk together the milk and flour until completely smooth and combined.
- Whisk in the eggs, honey, vanilla, and salt. Set aside.
- Remove the strawberries from the oven and set aside to cool.
- Remove the hot skillet from the oven and add the butter.
- Swirl the butter around until it melts. Pour in the Dutch baby batter. Transfer skillet to the oven and bake until deeply golden and puffy, approximately 18-20 minutes.
- Remove from the oven and top with the roasted strawberries and extra honey, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
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