Dutch Baby Pancake with Strawberries & Whipped Sour Cream

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.

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.

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.

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.

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.

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 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.

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

Below are affiliate links to products that will assist you in making our dutch baby recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

• Cast Iron Skillet
• Vitamix Blender
• Stand Mixer
• Mixing Bowls
• Whisk
• Measuring Spoons

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Dutch Baby Pancake with Strawberries and Whipped Sour Cream

Philip Lago & 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.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Brunch, food and drink

Cuisine Canadian, north american

Servings 4 servings

Calories 380

Ingredients

  

1x2x3x

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. 

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: 380kcalCarbohydrates: 38gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 183mgSodium: 113mgPotassium: 342mgFiber: 2gSugar: 22gVitamin A: 877IUVitamin C: 43mgCalcium: 157mgIron: 2mg

Keyword Breakfast in Bed Recipe, Dutch Baby Recipe, Pancake Recipe

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