Dutch Baby Pancake with Strawberry Preserves

Posted by Donna-Marie Pye on

If you've never made a Dutch baby, you are in for a treat. It's like a giant, puffy pancake or popover but also part souffle. We love to make ours in a 10-inch cast iron pan. It's a perfect weekend breakfast treat and something cottage go-ers will love too. We've combined our version with a jar of Mrs. Bridges Strawberry Preserves, but with strawberries in season, it makes it easy to serve it with sliced, sweetened berries!


Ingredients...                                                                                Recommended Equipment

Strawberry Filling:



  1. Preheat oven to 450 F. 
  2. Dutch Baby: Whisk flour and eggs together in a large bowl. Whisk in the milk and salt; set aside.
  3. Melt the butter in a 10-inch oven-safe pan (cast iron is best - the pan cannot be non-stick) over medium heat, swirling so it coats the entire bottom and up the sides of the pan.
  4. Pour the egg mixture into the melted butter and transfer the pan to the oven. Bake 12 - 15 minutes or until the mixture puffs up and browns across the top.
  5. Meanwhile, while Dutch baby bakes, spoon Mrs. Bridges Strawberry Preserves into a small saucepan. Heat over medium-low heat until warm, about 5 minutes. Serve with a slice of Dutch baby and and a dollop of whipped cream or prepare your fresh strawberries as listed below.

To Prepare Fresh Strawberries: Slice strawberries and place in a large bowl. Sprinkle with granulated sugar or maple syrup and vanilla. Let stand 30 minutes to macerate (make juice). 

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.