If you have a soft spot for pancakes that impress both in appearance and flavor, then the Roasted Strawberry Dutch Baby Recipe is about to become your new breakfast obsession. This golden, puffed-up delight combines a light, airy oven pancake with the vibrant sweetness of roasted strawberries, creating a dish that looks like it belongs at a fancy brunch yet comes together effortlessly. The contrast between the slightly crisp edges of the Dutch baby and the tender, syrupy roasted strawberries makes every bite a comforting celebration of fresh, simple ingredients turned spectacular.
Ingredients You’ll Need
This recipe relies on a handful of basic pantry staples and fresh ingredients, each playing a key role in achieving the perfect balance of flavor, texture, and color. Every component is thoughtfully chosen to deliver on taste without complicating the cooking process.
- 3 large eggs: Provide structure and help the Dutch baby rise beautifully in the oven.
- 2/3 cup whole milk: Adds creaminess and moisture to the batter for a tender crumb.
- 2/3 cup all-purpose flour: The base ingredient that creates the pancake’s signature texture.
- 1 tablespoon granulated sugar: Adds a touch of sweetness to balance the tartness of strawberries.
- 1/2 teaspoon pure vanilla extract: Infuses the batter with a warm, aromatic note.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 2 tablespoons unsalted butter: Crucial for coating the pan and creating golden, crisp edges.
- 1 1/2 cups fresh strawberries (halved): The star fruit, bursting with freshness and juiciness.
- 1 tablespoon brown sugar: Caramelizes during roasting, adding depth and a subtle molasses flavor.
- 1/2 teaspoon lemon zest: Brings a bright, citrusy lift that balances sweetness.
- Powdered sugar (for dusting): A pretty finishing touch for that classic look.
- Maple syrup or whipped cream (optional for serving): Adds extra indulgence and contrast if you like.
How to Make Roasted Strawberry Dutch Baby Recipe
Step 1: Roast the Strawberries
Start by preheating your oven to 400°F. Toss your halved strawberries with the brown sugar and lemon zest in a small baking dish. Roasting the strawberries for about 15 to 20 minutes softens them, intensifies their natural sugars, and transforms them into a luscious, syrupy topping. Trust me, this step elevates the whole dish and is totally worth the wait.
Step 2: Prepare the Dutch Baby Batter
While the strawberries are roasting, whisk up the batter. I like to blend the eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender for about 20 seconds until the mixture is perfectly smooth. This ensures no lumps and gives the batter a velvety texture that will puff up beautifully during baking. Letting it rest briefly while the oven heats helps the ingredients meld together just right.
Step 3: Heat the Skillet and Add Butter
Next, place a 10-inch oven-safe skillet or cast iron pan in the oven for 5 minutes to preheat. This small but crucial detail ensures the butter melts instantly and the batter starts cooking as soon as it hits the pan, creating those signature crispy edges. Once hot, carefully remove the skillet and swirl in the butter until it coats the bottom and sides completely.
Step 4: Bake the Dutch Baby
Pour the prepared batter directly into the sizzling skillet and return it to the oven. Bake for 18 to 22 minutes until it has puffed up dramatically and turned a gorgeous golden brown at the edges. The sight of this rising masterpiece is always a joy, and it smells divine too. Just remember, it will gently deflate once taken out of the oven — that’s perfectly normal and part of its charm.
Step 5: Assemble and Serve
Remove the Dutch baby from the oven and immediately spoon the warm roasted strawberries over the top. Finish with a light dusting of powdered sugar for that extra touch of elegance. Serve right away with your favorite maple syrup or a dollop of whipped cream if you wish, and get ready to enjoy one of the most delightful breakfasts you’ve tried in a long time.
How to Serve Roasted Strawberry Dutch Baby Recipe
Garnishes
Keep it simple with a sprinkle of powdered sugar that enhances both the look and a subtle sweetness. Fresh mint leaves add a pop of color and a refreshing note, while a drizzle of maple syrup or a scoop of whipped cream adds an extra layer of indulgence. These finishing touches make your Roasted Strawberry Dutch Baby Recipe look as good as it tastes.
Side Dishes
The rich and airy nature of the Dutch baby pairs wonderfully with lighter side options. A simple mixed green salad with a citrus vinaigrette can balance the sweetness, or some crispy bacon for those who love a salty contrast. Fresh fruit salad is also a fantastic complement, keeping the meal vibrant and fresh.
Creative Ways to Present
For brunch gatherings, try serving this Dutch baby family-style right from the skillet for a warm, cozy vibe. Alternatively, you can cut it into wedges, place them on pretty plates, and add a dollop of Greek yogurt alongside for a tangy twist. Everyone will be impressed with how effortlessly beautiful and delicious this dish is.
Make Ahead and Storage
Storing Leftovers
You can prepare the roasted strawberries ahead of time and keep them refrigerated in an airtight container for up to 2 days. The Dutch baby itself is best served fresh, but if you have leftovers, wrap tightly and store them in the fridge for up to 24 hours.
Freezing
Freezing the Dutch baby is not recommended because its delicate texture doesn’t hold up well. However, you can freeze roasted strawberries separately for up to a month. Just thaw and gently reheat them before serving to maintain their luscious flavor and consistency.
Reheating
To reheat leftovers, place the Dutch baby in a preheated oven at 350°F for about 5 to 7 minutes to revive some of its crispness without drying it out. Warm the roasted strawberries gently in a small saucepan or microwave, then assemble for a fresh-tasting breakfast all over again.
FAQs
Can I use frozen strawberries for the roasted strawberries?
While fresh strawberries are always best for the Roasted Strawberry Dutch Baby Recipe because of their texture and natural sweetness, you can use frozen if fresh are not available. Just thaw and drain them well before roasting to avoid excess liquid.
What pan works best for baking this Dutch baby?
A 10-inch cast iron skillet or any oven-safe skillet with low sides is ideal, as it allows the batter to puff up evenly and develop those beautiful golden edges.
Is this recipe suitable for vegetarians?
Yes, the Roasted Strawberry Dutch Baby Recipe is vegetarian-friendly, containing no meat or fish products. It’s a perfect indulgence for a meat-free breakfast or brunch.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just keep in mind that the texture might vary slightly, but it will still taste fantastic.
Why does the Dutch baby deflate after baking?
The deflating happens because the hot air that causes it to puff up escapes as it cools. This is completely normal and doesn’t affect the flavor or texture — the Dutch baby remains tender and delicious.
Final Thoughts
There is something truly special about waking up to the sight and smell of a perfectly puffed, golden Dutch baby topped with luscious roasted strawberries. The Roasted Strawberry Dutch Baby Recipe combines simplicity with show-stopping results, making it an ideal dish to share with loved ones or to treat yourself any day of the week. Give it a try, and I promise this delightful breakfast will quickly become one of your favorites.
Print
Roasted Strawberry Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Strawberry Dutch Baby is a fluffy, golden oven pancake topped with sweet, syrupy roasted strawberries. Perfect for a special breakfast or brunch, it combines a light, airy texture with rich buttery flavor and the fresh brightness of lemon-zested strawberries, finished with a dusting of powdered sugar and optional maple syrup or whipped cream.
Ingredients
Dutch Baby Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Roasted Strawberries
- 1 1/2 cups fresh strawberries, halved
- 1 tablespoon brown sugar
- 1/2 teaspoon lemon zest
To Serve
- Powdered sugar, for dusting
- Maple syrup or whipped cream (optional)
Instructions
- Roast the Strawberries: Preheat your oven to 400°F (200°C). In a small baking dish, toss the halved strawberries with the brown sugar and lemon zest until evenly coated. Place the dish in the oven and roast for 15 to 20 minutes, or until the strawberries become soft and syrupy.
- Prepare the Batter: While the strawberries roast, place the eggs, milk, all-purpose flour, granulated sugar, vanilla extract, and salt into a blender. Blend on high for about 20 seconds until the batter is completely smooth. Set the batter aside to rest as the oven heats.
- Heat the Skillet: Place a 10-inch oven-safe skillet or cast iron pan inside the oven and heat it for 5 minutes. This will help create the perfect puff and crispy edges.
- Add Butter and Pour Batter: Carefully remove the hot skillet using oven mitts. Add the unsalted butter to the pan and swirl the pan to coat the bottom and sides evenly with melted butter. Immediately pour the batter into the hot, buttered skillet.
- Bake the Dutch Baby: Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch baby is puffed up and golden brown along the edges.
- Finish and Serve: Remove the Dutch baby from the oven and top immediately with the warm roasted strawberries. Dust generously with powdered sugar. Serve right away, optionally accompanied by maple syrup or whipped cream for extra indulgence.
Notes
- The Dutch baby pancake will deflate slightly after coming out of the oven, which is normal and does not affect flavor.
- You can prepare the roasted strawberries ahead of time and gently reheat them before serving to save time.
- Use a well-heated cast iron skillet for best puff and texture.
- Serve immediately for the best flavor and presentation.
