Strawberry Dutch Baby with Pecans is an easy and delicious way to make breakfast or brunch special for Mother’s Day, or any day. This dutch baby recipe, made with almond flour, is gluten-free, so everyone can enjoy it.
What is a Dutch Baby?
A Dutch Baby is a large, baked pancake, very similar to a Yorkshire pudding or a popover. It’s usually sweet and you can fill it with fruit and or nuts, smother it in syrup, jam, or any toppings you desire. Strawberry season is here, so that’s what this recipe is about.
The origins of the Dutch Baby
The Dutch baby is actually of German origin. Other names for this dish are Dutch puff or Bismark. A Seattle restaurant called Manca’s Cafe introduced the pancakes here, and a daughter of the owner coined the name, “Dutch Baby”. The cafe owned the trademark for the Dutch Baby Pancake, but the business closed in 1950.
Baking the Pancake
Like the Yorkshire Pudding or popover, you add the batter to a hot buttered pan, which is the key to the “puff factor”, or oven spring in a Dutch Baby. Oven spring is defined by Encyclopedia.com as “The sudden increases in the volume of dough during the first 10–12 minutes of baking, due to increased rate of fermentation and expansion of gases”. While baking, the center of the pancake will puff dramatically, and then, deflate as it cools, leaving a lovely crater in which to pile your toppings.
Almond Flour Makes This Recipe Gluten-Free
Because I am using almond flour, rather than wheat flour, for this strawberry dutch baby, it’s gluten-free. The almond flour means the pancake, although it will puff, it may not have quite the oven spring as a wheat flour version. However, this almond flour take is very delicious in its own right. You still get that crisp light exterior, and a creamy, custard-like center.
Strawberry Dutch Baby
- 2 cups fresh strawberries halved
- 2 tbsp lemon juice (one lemon)
- 1 tbsp sugar
- 1/2 cup almond flour
- 1 tsp baking powder
- 4 tbsp butter melted
- 1/2 cup sour cream
- 3 eggs large
- 1 tsp vanilla extract
- 1/2 cup pecans chopped
- In a bowl toss strawberries with lemon juice and sugar. Set aside
- Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating
- In a bowl, mix together almond flour and baking powder
- In another bowl whisk together sour cream, 2 tbsp of the melted butter, eggs, and vanilla extract.
- Add sour cream mixture to the dry ingredients, stirring until smooth.
- Remove pan from preheated oven and add remaining 2 tbsp butter to the pan, swirling to coat. Immediately pour the batter evenly into the pan.
- Bake 15-20 minutes until golden and puffed.
- Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup, if desired.