Description
This Roasted Strawberry Dutch Baby is a fluffy, oven-baked pancake with a slight crisp on the edges, topped with caramelized roasted strawberries for a sweet, tangy flavor. Perfectly puffed and golden, it’s an elegant yet simple breakfast treat that’s both visually impressive and delicious.
Ingredients
Scale
Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Roasted Strawberries
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon brown sugar
- 1/2 teaspoon balsamic vinegar (optional)
To Serve
- Powdered sugar, for dusting
- Fresh mint or whipped cream (optional)
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet, preferably cast iron, inside to heat thoroughly. This step ensures a crisp, golden crust on the Dutch baby.
- Prepare the Batter: In a medium bowl, whisk together the eggs, milk, all-purpose flour, granulated sugar, vanilla extract, and salt until the batter is smooth and well combined. Let it rest for 10-15 minutes to improve texture and puffiness.
- Roast the Strawberries: Toss the halved strawberries with brown sugar and, if desired, balsamic vinegar. Spread them evenly on a baking sheet and roast in the preheated oven for 10 to 12 minutes, until they become juicy and slightly caramelized, intensifying their sweetness.
- Butter the Skillet: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl it around the pan so the butter coats it evenly and melts completely.
- Bake the Dutch Baby: Immediately pour the rested batter into the hot, buttered skillet and return it to the oven. Bake for 18 to 22 minutes until the pancake is puffed up, golden brown around the edges, and set in the center.
- Serve: Remove the Dutch baby from the oven. Top with the warm roasted strawberries, dust with powdered sugar, and garnish with fresh mint or whipped cream if desired. Serve immediately for best texture and flavor.
Notes
- Allowing the batter to rest for 10–15 minutes helps create a fluffier and more tender Dutch baby.
- Roasting the strawberries enhances their sweetness and adds a lovely caramelized flavor—you can also substitute with other seasonal fruits like peaches or blueberries.
- Make sure the skillet is very hot before pouring in the batter to achieve a crispier edge on your Dutch baby.
