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Strawberry Dutch Baby Pancake

Strawberry Dutch Baby Pancake

This Strawberry Dutch Baby, or oven baked skillet pancake, is easy to make and perfect for a weekend breakfast or brunch. Make this recipe for an easy strawberry puffy pancake for a quick and delicious breakfast.
4.90 from 77 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, German

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 the melted butter, eggs, milk, vanilla extract , flour, sugar, cinnamon, baking powder and salt into a blender and and blend until smooth. Alternatively you can also prepare the batter in a large bowl by whisking together the eggs, melted butter, milk and vanilla and then adding in the flour,sugar, cinnamon, baking powder and salt and whisking until the dry ingredients are incorporated.
  • Melt remaining butter in a cast iron skillet over medium heat. Add 1 cup of the sliced strawberries and pour in batter.
  • Transfer skillet to the oven and bake for 12-15 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.
Keyword baked pancake, brunch, easy baking recipe, spring brunch, summer brunch

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