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Easy and delicious Strawberry Dutch Baby with Grand Marnier soaked strawberries
Strawberry Dutch Baby or German Pancake is an easy and impressive dessert!
This recipe is for everyone that longs for the oooooohhh’s and awwww’s that come from making something fun, delicious and surprisingly simple! And, a Dutch Baby, or German pancake is made with common pantry ingredients you probably already have at home.
The real fun comes when you pull the Dutch Baby out of the oven and marvel at the funky sculpture rising up out of the pan!
The pancake quickly deflates once removed from the oven. You have to be fast to get the puffy pictures! Each time I make a Dutch Baby, the appearance turns out slightly different. The flavor, however, is always great.
Baking should be fun or, at the very least, enjoyable.
This recipe is tons of fun to make and serve. Dutch babies spark creativity! Baking can be absolutely magical. And sometimes, I’m taken by surprise when a recipe is this unique and tasty, with such little effort.
What ingredients do you need to make a Dutch Baby?
For the Dutch Baby you will need:
- 3 large eggs
- whole milk
- all-purpose flour
- lemon zest
- unsalted butter
For our luscious strawberry topping you’ll need:
- Grand Marnier liqueur (or fresh orange or lemon juice)
- granulated sugar
- vanilla ice cream
- powdered sugar
How to make a Dutch Baby pancake:
- Make the strawberry topping and set aside while preparing the pancake.
- To ensure your Dutch Baby blossoms and grows properly, you must bake in a hot, preheated oven. After the oven is preheated, place the skillet in the hot oven for at least 15 minutes.
- While the skillet is preheating, whisk together the batter ingredient until smooth and well blended.
- Remove the skillet from the oven and add 2 tablespoons melted butter. Carefully and quickly pour the pancake batter into the center of the skillet and immediately place it in the oven.
- Bake for 15 minutes or until the pancake is puffy and golden brown. The center may look custardy, but that’s normal.
- Top with the macerated strawberries and a couple of scoops of ice cream. Serve immediately straight from the skillet with a dusting of powdered sugar.
To make the strawberry topping:
- Clean two cups fresh strawberries removing the stems and hulls. Cut any extra-large strawberries in half.
- Next make a simple syrup with granulated sugar and 2 tablespoons Grand Marnier liqueur. Bring the mixture to a boil then pour the hot syrup over the strawberries. Set aside for 15 minutes to create lots of juicy strawberry goodness.
Fill your Dutch Baby with your favorite pancake toppings.
Dutch Babies are great topped with fresh fruit, maple syrup or honey. The traditional Dutch pancake is served with a drizzle of butter, a squeeze of lemon juice and a dusting of powdered sugar.
With no sugar in the batter, Dutch Babies are easily transformed into a savory treat.
Fill your Dutch baby with just about anything! We love thin sliced ham, smoked salmon, fried eggs, sliced avocados, vegetables, herbs, greens and/or grated cheese. Dutch babies are a blank canvas ready for your creativity. Think of them as an edible bowl, which is also a bonus; fewer dishes to wash!
Don’t skip this amazing Dutch Baby – you’re going to love it!
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Strawberry Dutch Baby
For the Dutch Baby:
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ¾ cup all-purpose flour
- 1 teaspoon vanilla bean paste, or pure vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon lemon zest
- 2 tablespoon unsalted butter, melted
For the Strawberries:
- 2 cups fresh strawberries, cleaned with stems and hulls removed
- 2 tablespoons Grand Marnier Liqueur
- 2 tablespoons granulated sugar
- vanilla bean ice cream
- powdered sugar for dusting, if desired
- Place a 9 or 10-inch cast iron skillet in the oven and preheat to 425°F. The Dutch Baby will cook best in a very hot skillet so be sure it preheats for at least 15 minutes.
- Place the strawberries in a heat safe bowl. Combine the Grand Marnier and 2 tablespoons sugar in a small saucepan over medium heat. Bring to a boil and stir until the sugar is dissolved. Remove from the heat and pour the hot syrup over the strawberries. Set aside while preparing the pancake.
- In a medium mixing bowl combine the eggs, milk, flour, vanilla paste, salt and lemon zest. Whisk until smooth and well blended.
- Once the skillet is hot, remove from the oven and gently pour the 2 tablespoons of melted butter into the pan. Carefully and quickly (the butter may spatter) swirl the pan to coat the bottom. Pour the pancake batter into the center of the pan and immediately place in the hot oven.
- Bake the pancake for 15 minutes or until the pancake is puffy and golden brown. The center may still look custardy but this is a good thing.
- Top with the warm strawberries and ice cream. Serve immediately dusted with confectioners' sugar if desired.
Looking for a few more ways to use Grand Marnier Liqueur in your recipes?