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 πŸ˜‰ 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.

πŸ‘©β€πŸ³ 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!

πŸͺ„ 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.

πŸ—’ 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


πŸ—’ 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. 


πŸ—’ Best served with

  • Fresh fruit and breakfast.
  • Seasonal brunches
  • Breakfast for dinner.
  • Your favorite cup of coffee.

πŸ‘ 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.

πŸ€” Common Questions

The pancake doesn’t stay puffed, am I doing something wrong?

It’s normal for the pancake to fall as it cools!

5 from 3 votes

Strawberry Dutch Baby

Print Recipe
Also known at a "German Pancake" this strawberry Dutch baby is a fun weekend breakfast. It;s eggy, but also airy. Sweet from the strawberries, and it's truly a texture that's hard to explain so you're just going to have to see for youself.
Prep Time:10 minutes
Cook Time:25 minutes
0 minutes
Total Time:35 minutes

Equipment

Ingredients

  • 6 eggs
  • β…“ cup milk
  • 1 cup sourdough starter fed or unfed
  • ΒΌ cup sugar
  • 1 tsp vanilla
  • Β½ tsp salt
  • 1 cup all purpose flour
  • Β½ 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

If you don’t have a sourdough starter, don’t worry! I’ve made this plenty of times without a starter, you just have to adjust the measurements slightly.Β 
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.Β 

Nutrition

Calories: 354kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 384mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin A: 732IU | Calcium: 49mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Sourdough
Servings: 6
Calories: 354kcal

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2 Comments

  1. 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?! πŸ™‚