Description

This Roasted Strawberry Dutch Baby is a delightful baked pancake, perfect for breakfast or dessert. It features juicy roasted strawberries atop a light, fluffy, and golden Dutch baby pancake made with eggs, milk, flour, and a touch of vanilla, all baked to perfection in an oven-safe skillet. The result is a visually impressive and deliciously tender dish that balances sweet and tangy flavors with a hint of buttery richness.

Ingredients

Scale

For the Roasted Strawberries

1 1/2 cups fresh strawberries, hulled and halved
1 tablespoon granulated sugar
1 tablespoon lemon juice

For the Dutch Baby Batter

3 large eggs, at room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons unsalted butter

For Serving

Powdered sugar (optional)

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Instructions

Preheat and roast strawberries: Preheat your oven to 400°F (200°C). In a small bowl, toss the hulled and halved strawberries with 1 tablespoon of granulated sugar and the lemon juice. Spread the strawberries onto a baking sheet and roast in the oven for about 15 minutes until they are softened and juicy. Once done, set them aside.
Prepare the batter: While the strawberries are roasting, whisk together the eggs, whole milk, all-purpose flour, the remaining 1 tablespoon granulated sugar, vanilla extract, and salt in a mixing bowl until the batter is smooth and free of lumps.
Melt butter in skillet: Place a 10-inch oven-safe skillet (such as a cast-iron skillet) in the oven and add the butter, allowing it to melt completely and get hot. This step ensures a crispy and buttery edge on the Dutch baby.
Combine and bake: Carefully remove the hot skillet from the oven and swirl the melted butter to coat the entire bottom and sides. Immediately pour the prepared batter into the skillet and place it back into the oven. Bake for 18 to 22 minutes, until the Dutch baby is puffed, golden brown, and set in the center.
Serve: Remove the skillet from the oven. Top the Dutch baby with the roasted strawberries, dust with powdered sugar if desired, and serve immediately to enjoy the best puffed and tender texture.

Notes

Serve immediately for the best puffed texture and flavor.
You can substitute raspberries or blueberries for the strawberries.
Optional toppings include a dollop of whipped cream or yogurt for extra creaminess.
Use an oven-safe skillet, preferably cast iron, for best results.