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    Home » Recipes » Brunch Recipes

    Dutch Baby Pancake with Strawberries and Whipped Sour Cream

    Published: Jul 1, 2019 · Modified: Oct 4, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Dutch Baby Pancake in cast iron skillet with strawberries, whipped cream and a hand pouring maple syrup on top

    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.

    And, if you love strawberries, you'll also enjoy our Dark Chocolate Strawberry Scones, Strawberry Shortcake Cake with Mascarpone Cream, and our Jelly Donuts with Strawberry & Rhubarb Wine Curd.

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

    Ingredient List

    • Eggs
    • Flour,
    • Milk
    • Sugar
    • Strawberries
    • Heavy cream
    • Sour cream
    • Maple syrup
    • Mint and icing sugar for styling

    Recipe Steps: How to Make a Dutch Baby Pancake with Strawberries and Maple-Whipped Sour Cream

    Step 1. 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.

    Strawberries and a knife on a cutting board
    Hand above a marble bowl with strawberries

    Step 2. Make the Whipped Cream

    Pour ½ cup of heavy cream into a bowl. Whisk until stiff peaks form. Add ½ cup sour cream, 2 tablespoons of maple syrup and fold to combine. Place in the fridge until serving.

    Pouring maple syrup into whipped cream

    Step 3. 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 the 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.

    Butter melting in cast iron skillet
    Pouring batter from blender into a cast iron skillet

    Step 4. 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 a sprinkling of icing sugar.

    Plain dutch baby next to bowl of strawberries and maple whipped sour cream
    Dutch baby in cast iron skillet topped with strawberries and maple whipped sour cream

    Recipe Card

    Dutch Baby Pancake with Strawberries and Maple Whipped Sour Cream

    Dutch Baby Pancake with Strawberries and Whipped Sour Cream

    5 from 7 votes
    Philip Lago and Mystique Mattai
    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.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins

    Ingredients
      

    Strawberries

    • 2 cups fresh strawberries halved
    • 2 tablespoon maple syrup
    • pinch sea salt
    • splash liqueur optional

    Whipped Sour Cream

    • ½ cup heavy cream
    • ½ cup sour cream
    • 2 tablespoon maple syrup

    Dutch Baby

    • 3 eggs
    • ½ cup all purpose flour
    • ½ cup whole milk
    • 1 tablespoon sugar
    • ½ teaspoon vanilla
    • 4 tablespoon butter

    Instructions
     

    • 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. 
    • 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. 
    • Preheat oven to 425° F, placing cast iron skillet in the oven to heat as well. 
    • Combine eggs, flour, milk, sugar and vanilla in a blender container and blend until smooth. 
    • 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. 
    • 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. 

    Recipe 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 favorite seasonal berry. 
     

    Nutrition

    Calories: 380kcal | Carbohydrates: 38g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 113mg | Potassium: 342mg | Fiber: 2g | Sugar: 22g | Vitamin A: 877IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 2mg

    Additional Information

    Course: Breakfast, Brunch, food and drink
    Cuisine: Canadian, north american
    Servings: 4 servings
    Calories: 380
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Thea says

      November 01, 2023 at 1:14 pm

      I've made a lot of dutch baby recipes from all corners of the internet. This one is by far the best and I keep coming back as my go-to recipe. The dutch baby has the best flour/egg proportions and gives really good rise in the oven. We love the addition of the sour cream for the whipped cream topping.5 stars

      Reply
    2. Ann says

      October 07, 2019 at 2:09 pm

      It's an interesting interpretation of our daily pancakes! I likethe combination of whipped cream and strawberries so much. We can also change strawberries on peaches or cranberries, or any fruit and berry, and it will be still very delicious and it will still smell stunningly. I would like to wake up tomorrow and see a breakfast like this already hot and ready to be eaten))) Love your blog for the nice recipes and the most appetizing photos ♥5 stars

      Reply
      • Chef Sous Chef says

        October 07, 2019 at 2:21 pm

        So sweet! Thanks for the kind words Ann. You can definitely switch out the strawberries for any of your favourite fruits. We personally love blueberries on the Dutch Baby. Thanks for stopping by 😉

        Reply
    3. Stella Vorrei says

      July 22, 2019 at 3:46 am

      Yum! I've never made one, or eaten one for that matter, so this is great. I think I'll try it this soon for any fun weekend breakfast.5 stars

      Reply
      • Chef Sous Chef says

        July 22, 2019 at 7:53 am

        It's definitely makes for a fun breakfast!

        Reply
    4. Colleen says

      July 18, 2019 at 6:56 pm

      We love dutch babies and strawberries are our preferred topping, too. Beautiful photos!5 stars

      Reply
    5. Loreto and Nicoletta Nardelli says

      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.5 stars

      Reply
      • Chef Sous Chef says

        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
    6. Julia says

      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!!5 stars

      Reply
      • Chef Sous Chef says

        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
    7. Georgia says

      July 09, 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!5 stars

      Reply
      • Chef Sous Chef says

        July 09, 2019 at 11:42 am

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

        Reply
    5 from 7 votes

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