Go Back
Print

Roasted Strawberry Dutch Baby Pancake

Course Breakfast
Servings 4

Ingredients

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

Instructions

  • 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!