You know, I’ve got this kinda bold idea – Dutch baby pancakes are way cooler than regular ones. Making them is like a breeze, and seriously, can you think of a breakfast that looks cooler?
So, the batter for Dutch baby pancakes? Throw everything in a blender for an ultra-smooth mix. No need to deal with a separate bowl. Just pop the pan in the oven, heat it up, add butter, and bam! Perfect rise, crispy edges – the works.
Thinking of trying it out this weekend? Check out how we whipped up a Roasted Strawberry Dutch Baby for 2-4 servings:
Roasted Strawberry Dutch Baby Pancake
Pancake Mix:
- 1/2 cup all-purpose flour
- 1/2 cup milk (at room temp, non-dairy works too)
- 2 eggs (at room temp)
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp butter (or non-dairy option)
For the amazing roasted strawberries:
- 1 pint strawberries (quartered (about 2 cups))
- 1 tsp lemon zest
- 2 tbsp sugar
- Preheat your oven to 425°F. Stick a 9” oven-safe skillet inside as it warms up (we love using cast iron).
- While that’s happening, toss all the pancake ingredients into a blender. Blend until it’s silky smooth, then let it chill for 10-20 minutes while the oven does its thing.
- Mix up the strawberries with lemon zest and sugar, then spread them on a sheet pan.
- Once the oven is good to go, drop in the butter, let it melt, and swiftly pour in the pancake batter. Stick the skillet and the strawberry-filled sheet pan in the oven. Bake for 15-20 minutes until the edges are all puffy and golden, and the strawberries turn jammy.
- Top it off with strawberries and serve it up warm with some maple syrup and/or powdered sugar. Enjoy your awesome breakfast!
