Dutch Baby Pancake with Strawberries & Whipped Sour Cream

Last modified on July 16th, 2019 at 8:15 am

An underrated party trick, our Dutch Baby Pancakes with Strawberries and Whipped Cream is decadent and instagram-worthy. The only downfall is figuring out how to inhale it in one bite.

Dutch Baby Pancake with Strawberries and Cream on a Table with bowl of strawberries, eggs, whipped sour cream

Who wants pancakes? is probably the most asked question on any given Sunday. And what comes after that, without fail, is a roaring cheer from pancake lovers, young and old. We don’t know what it is, but the magic of pancakes is similar to the magic of birthday cake; heart shaped eyes, and butterflies in your stomach, and the only thing better (yes, there’s something more golden) is the light, fluffy and party trick of a Dutch Baby Pancake.

Dutch Baby Pancake with Whipped Sour Cream and Strawberries in a cast iron skillet with hand shaking icing sugar on top

What is a Dutch Baby Pancake?

A Dutch Baby Pancake is part pancake, part crepe, made and served in a skillet. Starting with a thinner version of a pancake batter, you pour it into a hot skillet with butter and swoosh it around the sides before sliding it into the oven. What comes next is watching the batter climb around the edges, creating a pillow like cave.

Dutch Baby Pancake in a cast iron skillet

Like a soufflé, once out of the oven your Dutch Baby Pancake will collapse into the pan and create a pancake-like crepe, eggy and pillowed to perfection. Serve with fresh fruit, whipped cream and a drizzle of maple syrup for the ultimate brunch or breakfast in bed dish, or a subtly sweet dessert on date night.

Dutch Baby with Whipped Sour Cream and Strawberries with slice taken and surrounded by strawberries and eggs

How to Make a Dutch Baby Pancake with Strawberries and Maple Whipped Sour Cream

Ingredients for our Dutch Baby Recipe

Eggs, flour, milk, sugar, strawberries, heavy cream, sour cream, maple syrup and mint and icing sugar for styling.

Ingredients for Dutch Baby Pancake, Sweet Strawberries and Maple Whipped Sour Cream

Prepare the Strawberries

Place 2 cups of halved strawberries in a bowl. Toss with 2 tablespoons of maple syrup and a very small pinch of salt. Place in the fridge until serving.

Make the Whipped Cream

Pour 1/2 cup of heavy cream into a bowl. Whisk until stiff peaks form. Add 1/2 cup sour cream, 2 tablespoons of maple syrup and fold to combine. Place in the fridge until serving.

Pouring maple syrup into whipped cream

Prepare the Dutch Baby Batter

Place your cast iron skillet in the oven and preheat to 425° F. Combine eggs, flour, milk and sugar in a blender container and blend until smooth. Once the oven is preheated, remove skillet and melt 4 tablespoons of butter in it, swirling the butter around to ensure it coats the entire pan. Pour in the batter, again swirling it around and place it in the oven. Bake for 20 minutes then turn off heat and allow to bake for 5 more minutes.

Style and Serve

For serving, drizzle the dutch baby with 2 tablespoons of maple syrup. Add a few spoonfuls of strawberries and top with a large dollop of whipped sour cream. Finish with a few mint leaves and sprinkling of icing sugar.

Helpful Tools for Making Our Dutch Baby Pancake with Maple Whipped Sour Cream

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Dutch Baby Pancake with Strawberries and Whipped Sour Cream

Dutch Baby Pancake with Strawberries and Maple Whipped Sour Cream

An underrated party trick, our Dutch Baby Pancakes with Strawberry and Whipped Cream is decadent and instagram-worthy. The only downfall is figuring out how to inhale it in one bite.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 pancake 1x
  • Category: food and drink, breakfast, brunch
  • Method: oven
  • Cuisine: North American
Scale

Ingredients

Strawberries

  • 2 cups fresh strawberries, halved
  • 2 tbsp maple syrup
  • small pinch salt
  • optional – splash of liqueur

 

Whipped Sour Cream

  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 tbsp maple syrup

 

Dutch Baby Pancake

  • 3 eggs
  • 1/2 cup all purpose flour
  • 1/2 cup whole milk
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 4 tbsp butter

Instructions

No. 1 | Place strawberries in a bowl and toss with maple syrup, a pinch of salt, and splash of orange liqueur if desired. Place in the fridge, tossing occasionally, until ready to serve. 

No. 2 | Using a stand mixer or by hand, whip the cream until stiff peaks form. Add sour cream and maple syrup and whip until combined. Place in the fridge until ready to serve. 

No. 3 | Preheat oven to 425° F, placing cast iron skillet in the oven to heat as well. 

No. 4 | Combine eggs, flour, milk, sugar and vanilla in a blender container and blend until smooth. 

No. 5 | Once the oven is preheated, add the butter to the skillet and swirl around until completely melted. Pour in the batter and swirl around again, then place in the oven. Bake for 20 minutes, then turn off the heat and allow to cook an additional 5 minutes. 

No. 6 | To serve, drizzle with a couple tablespoons of maple syrup. Top with a big spoonful of strawberries and a dollop of whipped sour cream. Top with a few mint leaves and sprinkling of icing sugar. 

Notes

– A blender is not required, but recommended. If mixing the batter by hand, whisk vigorously ensuring the batter is completely lump free. 

– Any fresh berries will work wonderfully with this recipe. Just sub the strawberries with your favourite seasonal berry. 

 

Keywords: Dutch Baby Recipe, Pancake Recipe, Breakfast in Bed Recipe

Dutch Baby Pancake with Whipped Cream and Strawberries Pinterest Image

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7 Comments

  • Reply
    Georgia
    July 9, 2019 at 11:41 am

    So simple, so elegant, and sooo delicious! The whipped sour cream is a surprising twist that goes beautifully with the strawberries. Can’t wait to make it again!

    • Reply
      Chef Sous Chef
      July 9, 2019 at 11:42 am

      Thanks Georgia. We know what you mean, this recipe is currently repeat in our house 😉

  • Reply
    Julia
    July 17, 2019 at 2:20 am

    This looks incredible!!! I’ve never heard of or seen them before. I’m going to have to try them out!!

    • Reply
      Chef Sous Chef
      July 17, 2019 at 8:58 am

      Thanks Julia! It’s such a simple and delicious recipe that’s perfect for elevating the weekend breakfast and the whipped sour cream is the perfect pairing the strawberries.

  • Reply
    Loreto and Nicoletta Nardelli
    July 17, 2019 at 2:04 pm

    We think we won’t have any problem inhaling it in one bite! 😉 It’s so delicious and the pairing with whipped cream and strawberries is just perfect to add some lusciousness and freshness.

    • Reply
      Chef Sous Chef
      July 17, 2019 at 3:03 pm

      You can say that again…. technically it serves 4 but really, it’s impossible not to have two helpings 😉

  • Reply
    Colleen
    July 18, 2019 at 6:56 pm

    We love dutch babies and strawberries are our preferred topping, too. Beautiful photos!

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