You’ll love this EASY brown butter Dutch Baby pancake with strawberries. It all happens in one pan, it’s convivial and packed with delicious flavors of brown butter and cinnamon. Top it off with sweet and juicy strawberries, add a drizzle of maple syrup, and dig in!
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If you’ve been here before, you know how much I LOVE Dutch Baby pancake. It’s the perfect brunch idea when you want to spare yourself the effort of flipping a dozen of pancakes separately. Simply blend all the batter ingredients in a blender or food processor, add to a skillet at once and bake! Really, it’s that simple, or almost.
Today I’m sharing a new Dutch Baby pancake prepared with brown butter and cinnamon for extra smoky flavors. You’ll just love it topped with strawberries, lemon and mint. And here I am: just talking about it, I’m craving a slice of this delicious brown butter Dutch baby pancake.
Reasons to make this Dutch Baby pancake:
There are SO many reasons for you to LOVE this recipe. Here are just a few I can think of spontaneously, but I’m sure you will find so many more:
- Blend all the ingredients at once (except the butter)
- The brown butter is created magically without effort
- It all happens in one skillet!
- A no-effort guaranteed-recipe
- A family-friendly recipe
- Perfect for brunch, late breakfast, dessert or any occasion/excuse really!
- You can swap the toppings!
Brown butter and cinnamon
What makes this Dutch Baby special is the use of brown butter. Traditionally, you would need to warm the skillet in a preheated oven, then melt the butter for a few seconds, before adding the pancake batter.
In this brown butter version, you proceed the same way, except that you let butter melt a little longer in the skillet, i.e. until it starts to turn golden brown and develops some toffee-like or caramel aromas. Then, and only then, you can add the batter all at once. The butter will most likely pool on top of the pancake batter but it’s totally normal.
The addition of cinnamon bring some warm-spicy flavors and make your Dutch Baby Pancake taste almost like a cinnamon bun!
Key steps to success
Keep in mind that it is really easy to make a Dutch Baby pancake. That being said, there are a few key steps that will make all the difference between an ok recipe and a Wow effect:
- Preheat the skillet in advance. This will help create the puffing effect of the Dutch Baby by the high contrast of temperature.
- Blend the pancake batter until very smooth. You may need to blend a few more seconds just before adding the pancake batter to the skillet.
- Do NOT open the oven while baking or it will kill the puffing effect.
- Serve while still warm (do not wait until it cools off).
Now, make the lemony strawberries!
Basically, you can serve a Dutch Baby pancake the same way you would do with classic pancakes: with a generous drizzle of maple syrup. It also works a wonder with caramelized apples. For a more springy version, I recommend you try this strawberry mixture prepared with fresh strawberries, brown sugar, lemon zest, and fresh mint.
For extra deliciousness, add a scoop of vanilla ice cream or a few spoonfuls of yogurt, drizzle with maple syrup, and enjoy!
Other Dutch Baby Pancake recipes
For the pancakes lovers:
- Best Banana Pancakes
- Lemon Poppy Seed Blueberry Pancakes
- Easy Fluffy Pancakes
- Ultra Moist Ricotta Pancakes
- Quick Oatmeal Banana Blender Pancakes
Brown Butter Dutch Baby Pancake with Strawberries
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Pancakes
You’ll love this EASY brown butter Dutch Baby pancake with strawberries. It all happens in one pan, it’s convivial and packed with delicious flavors of brown butter and cinnamon.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the brown butter Dutch baby:
- 3 Tablespoons unsalted butter, diced
- 1 cup (120g) all-purpose flour
- 2 Tablespoons (25g) sugar
- 2 Tablespoons (25g) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup (180 ml) milk*
- 4 large eggs
- 1 teaspoon vanilla extract
For the strawberries:
- 1lb (450g) strawberries, sliced
- 1 lemon, zest only
- 1 Tablespoon brown sugar
- A handful fresh mint leaves, chopped
- 1 Tablespoon confectioner’s sugar
- Yogurt, to serve
- Maple syrup, to serve
Instructions
- Place a 9 or 10-inch cast-iron skillet inside the oven and preheat to 425°F (220°C) for 20 minutes.
- Remove the pan carefully, add butter and return back to the oven for about 5-8 minutes or until slightly brown in color.
- Meanwhile, place flour, sugar, cinnamon and salt in a food processor or blender, and pulse several times to combine.
- Add milk, eggs and vanilla, and blend continuously for 15 seconds. Scrape down the sides, and blend continuously for another 15 seconds or until there are no more lumps and the batter is frothy.
- Remove the skillet from the oven, swirling the pan to spread the brown butter evenly. Pour the pancake batter straight into the skillet without stirring**, and return back the oven and bake for about 20 minutes, or until the Dutch baby is puffed and turning dark golden brown on the edge.
- Mix sliced strawberries in a medium bowl and combine with sugar, lemon zest and fresh mint. When the Dutch baby is ready, dust lightly with confectioners’ sugar, top with strawberries and a spoonful of yogurt. Drizzle with maple syrup and serve immediately while still warm. Enjoy!
Notes
* For best results, use whole milk or 2% reduced fat milk.
** It’s normal for the excess butter from the pan to pool on top of the pancake batter.
Did you make this recipe?
Lastly, if you make this Brown Butter Dutch Baby Pancake with Strawberries, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
