Strawberry Dutch Baby Pancake
This strawberry Dutch baby, or baked skillet pancake, is perfect for a weekend breakfast or brunch. Make this recipe for an easy strawberry Dutch baby pancake for a simply delicious breakfast.
Equipment
- Blender
- cast iron skillet
Ingredients
- 3 tbsp butter, divided
- 4 large eggs
- 1 cup milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 2 cups sliced strawberries, divided
Instructions
- Preheat oven to 400 degrees
- Melt 1 1/2 tbsp butter in the microwave (about 15-20 seconds). Add butter, eggs, milk and vanilla extract and blend until combined. Add flour, 1 tbsp sugar, 1/2 tsp cinnamon, baking powder and salt and blend until smooth.
- Melt remaining butter in a cast iron skillet over medium heat. Add 1 cup of strawberries and pour in batter.
- Transfer skillet to the oven and bake for 15-20 minutes until pancake is golden and puffy. Remove from oven and top with remaining strawberries. Cut into 4-6 slices and serve with powdered sugar, whipped cream or maple syrup.
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