Also known as a “German Pancake” this strawberry Dutch baby is a fun weekend breakfast. It’s kind of like a pancake, and your favorite French toast had a baby, and that baby was a Dutch baby… if that makes sense 😉 with the pop of freshness from the strawberries, it’s truly a texture you’ll have to experience yourself.
❤️ Why You’ll Love Strawberry Dutch Baby
Dutch baby pancakes are so easy to make and an especially fun treat for the kids. They are a very eggy pancake that puff up in the oven, and when it cools it turns into this thick pancake that will keep your kids full for a longer period of time in the morning. Include the pop of freshness with the strawberries and you have the ultimate Sunday morning breakfast.
🍲 Ingredients
Sourdough Discard – fed or unfed sourdough starter (see notes + substitutions if you do not have a sourdough starter)
Butter – One stick of butter that’s melted right into the cast iron pan.
Flour – I use Costco’s organic, unbleached all-purpose flour more the majority of my recipes.
Sugar – I use granulated sugar but you can easily substitute the sugar for honey.
Milk – Whole milk works best.
👩🍳 How to Make Sourdough Strawberry Dutch Baby
- Preheat your cast iron pan in a 400 degree oven.
- In a large mixing bowl, whisk together your eggs and milk until the eggs are completely broken down and whisked well. (you can add all the ingredients to a blender, or use an immersion blender)
- Whisk in sugar, sourdough discard, vanilla extract, flour and salt until there are no clumps of flour.
- Quarter your strawberries and remove the cast iron from the oven.
- Add in one stick of butter and the diced strawberries directly into the hot cast iron until the butter is fully melted.
- Pour the batter directly on top of the butter and strawberries. Do not mix.
- Bake at 400 degrees for 25 minutes.
- When the pancake is done baking it will be large and puffy at first, but will start to fall as it rests. The texture of a Dutch baby can only be described as fluffy and “eggy”.
- Serve with more fresh fruit and a drizzle of maple syrup!
🪄 Tips and Tricks
- Using an immersion blender to whip your pancake cake batter ensures there will be no clumps and you’ll have a smooth batter.
- Preheat your cast iron in the oven with your butter while you make the batter.
- The Hot Pan is Crucial: Regardless of the substitutions, always preheat your oven and the pan (cast iron skillet is ideal) with the butter inside until it’s sizzling hot before pouring in the batter. This is key for the dramatic puff.
🗒 Variations
You can use any seasonal fruit you like in this recipe; I’ve used peaches during the summer, and it’s been delicious!
- Peach Dutch Baby
- Mini Dutch Baby Pancakes – Acts Of Sourdough
- Sourdough Discard Pancakes – Acts Of Sourdough
- Banana Oatmeal Pancakes – Acts Of Sourdough
🗒 Substitutions
If you don’t have a sourdough starter, don’t worry! The Dutch baby is just as good without a sourdough starter.
- Instead of 1 cup of flour, 1/3 cup of milk, and 1 cup of starter – substitute for 1 1/2 cups of flour + 3/4 cup of milk.
- Other Berries: Any other fresh or frozen berries work wonderfully. Think blueberries, raspberries, blackberries, or a mix.
- Oat Flour (Partial Substitution): You can substitute a small amount of the all-purpose flour with oat flour for a slightly different texture and flavor.
- Buttermilk: Using buttermilk will add a tangy flavor and can contribute to a slightly more tender crumb due to its acidity reacting with baking powder (if used, though many Dutch babies rely solely on steam and egg structure).
- Melted Coconut Oil: Refined coconut oil can be used as a dairy-free alternative. It has a neutral flavor. Unrefined coconut oil will add a coconut flavor.
🗒 Best served with
- Fresh fruit and breakfast.
- Seasonal brunches
- Breakfast for dinner.
- Your favorite cup of coffee.
👝 How to Store Leftovers
Store the leftover pancakes in an airtight Tupperware in the fridge for up to 3 days, place them in a 300-degree oven and warm them all the way through when you’re ready to eat them again.
🤔 Common Questions
It’s normal for the pancake to fall as it cools!
Strawberry Dutch Baby
Equipment
- Cast Iron
Ingredients
- 6 eggs
- ⅓ cup milk
- 1 cup sourdough starter fed or unfed
- ¼ cup sugar
- 1 tsp vanilla
- ½ tsp salt
- 1 cup all purpose flour
- ½ cup butter 1 stick
- 1 cup fresh strawberries
Instructions
- Preheat your cast iron pan in a 400 degree oven.
- In a large mixing bowl, whisk together your eggs and milk until the eggs are completely broken down and whisked well. (or you can add all the ingredients to a blender)
- Whisk in sugar, sourdough discard, vanilla extract, flour and salt until there are no clumps of flour.
- Quarter your strawberries and remove the cast iron from the oven.
- Add in one stick of butter and the diced strawberries directly into the hot cast iron until the butter is fully melted.
- Pour the batter directly on top of the butter and strawberries. Do not mix.
- Bake at 400 degrees for 25 minutes.
- When the pancake is done baking it will be large and puffy at first, but will start to fall as it rests. The texture of a Dutch baby can only be described as fluffy and "eggy".
- Serve with more fresh fruit and a drizzle of maple syrup!
Notes
Nutrition
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Question! If I wanted to make a non fruit Dutch baby with this recipe would I change the butter amounts or leave as is and simply eliminate the strawberries?! 🙂
Leave it as is! Just leave out the strawberries 🙂
How much maple syrup if I wanted to sub for sugar?
You can do equal parts! Or I like 2 – 3 tablespoons