Description
This Hot Strawberry Jam Dutch Baby features a light, puffy oven pancake topped with warm strawberry jam and fresh berries. It’s the perfect combination of crispy edges, custardy center, and sweet, fruity flavor—ideal for a weekend brunch or breakfast treat.
Ingredients
— Dutch Baby —
3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
— Strawberry Topping —
1/2 cup strawberry jam
1 cup fresh strawberries, sliced
Powdered sugar, for dusting
Optional: whipped cream or yogurt, for serving
Instructions
1. Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
2. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth.
3. Carefully remove the hot skillet and add butter. Swirl to coat the bottom.
4. Pour the batter into the skillet and immediately return it to the oven.
5. Bake for 18–20 minutes, or until puffed and golden brown.
6. While the Dutch baby bakes, warm the strawberry jam in a small saucepan until smooth.
7. Remove the Dutch baby from the oven. Spoon warm jam over the center and top with fresh strawberries.
8. Dust with powdered sugar and serve immediately with optional whipped cream or yogurt.
Notes
Use room temperature eggs and milk for best puff.
Swap strawberry jam with raspberry or apricot for variety.
Serve immediately to enjoy the texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven-Baked
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: Dutch baby pancake, strawberry jam breakfast, oven pancake, brunch recipe