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Roasted Strawberry Dutch Baby Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 22 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/roasted-strawberry-dutch-baby-recipe/