Description
A fluffy oven-baked Dutch baby pancake with sweet strawberries baked directly into the batter, creating a golden, puffed breakfast treat finished with powdered sugar.
Ingredients
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1 cup fresh strawberries, sliced
- Powdered sugar, for serving
- Maple syrup or honey (optional)
Instructions
- Preheat oven to 220°C (425°F) and place a 10-inch oven-safe skillet in the oven to heat.
- In a blender or bowl, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth.
- Carefully remove the hot skillet from the oven and add butter, swirling until melted and coating the pan.
- Pour the batter into the hot skillet.
- Scatter sliced strawberries evenly over the batter.
- Return the skillet to the oven and bake for 15–18 minutes until the pancake is puffed and golden.
- Remove from the oven and let it settle slightly.
- Dust with powdered sugar and serve with maple syrup or honey if desired.
Notes
- Do not open the oven while baking to keep the pancake fully puffed.
- Use ripe strawberries for the best sweetness and flavor.
- The pancake will deflate slightly after removing from the oven, which is normal.
- You can add lemon zest for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German