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Strawberry Cinnamon Dutch Baby Pancake
5 from 2 votes

Strawberry Cinnamon Dutch Baby Pancake

A simple baked pancake that yields crispy edges and a fluffy interior. A perfect way to showcase summer fruits and berries.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 people
Course: Brunch

Ingredients

  • 2 egg room temperature, large
  • 1/2 cup milk 2%
  • 1/2 cup all-purpose flour
  • 2 teaspoons raw cane sugar
  • 1 pinch salt fine sea salt
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons butter unsalted
  • 1/2 cup strawberries sliced
  • 2 tablespoons powdered sugar
  • Whipped Cream or Greek yogurt to garnish
  • pure maple syrup for topping

Instructions

    Cup of Yum
  1. Preheat oven to 425F. Place a 9 or 10-inch cast iron pan or stainless steel sauté pan in the oven.
  2. In a medium bowl, beat eggs until frothy. Whisk in milk, flour, sugar, salt and cinnamon. Whisk until there are no lumps.
  3. Open the oven and carefully add the butter to the hot pan. Close the door and wait about a 30 seconds for the butter to melt.
  4. Carefully, and with oven mitts, grasp the hot handle of the pan and swirl the butter all the way around the edges. Pour the pancake batter into the middle of the pan, return the pan to the oven's middle shelf and close the oven door. DO NOT OPEN THE OVEN AGAIN for about 15 minutes, as the draft will cause the pancake to collapse.
  5. If you have a window in your oven, watch for the Dutch Baby to puff around the edges. Remove it when the sides are dark golden, about 15 minutes.
  6. Spoon the strawberries into the crater of the pancake and sprinkle with powdered sugar. Serve at once with whipped cream or Greek yogort and a little maple syrup.

Notes

  • Room temperature ingredients are key to getting this pancake to puff. I plan ahead and leave my eggs, milk and flour on the counter all night before mixing the batter in the morning.