Strawberry Dutch Baby (Gluten Free)

Name: Strawberry Dutch Baby
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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This strawberry Dutch baby gluten free is made with almond flour and topped with pecans and sweet maple syrup. A delicious breakfast or brunch recipe, serve this easy Dutch baby recipe for a special Mother's Day, Easter or any day of the week.

Top shot of strawberry Dutch baby gluten free in cast iron skillet.

Why I Love This Recipe

First things first, 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. And since strawberry season is here, that's what this gluten-free Dutch baby recipe is all about.

A large pancake in a pan on a table, topped with strawberries.

Here's What You Need to Make this Recipe

Strawberries: I used about 2 cups of fresh strawberries. Be sure to core them, then cut in half.
Almond Flour: This makes the recipe gluten-free! You can substitute all purpose flour if desired.
Pecans: Optional but encouraged, these chopped pecans add a nice crunch to your finished Dutch baby.
Sour Cream: This keeps your Dutch baby pancake nice and moist. Feel free to use either a low or full fat version.

How to Make A Perfect Dutch Baby

Step 1: Prep

First, in a bowl, toss the strawberries with lemon juice and sugar, then set aside. Next pre-heat the oven to 400° F, and place a 12" cast iron skillet in the oven while it's pre-heating

Step 2: Make The Batter

Now, in a bowl, mix together almond flour and baking powder. Then, in another bowl, whisk together sour cream, 2 tablespoons of the melted butter, eggs, and vanilla extract. Next add the sour cream mixture to the dry ingredients, stirring until smooth.

Step 3: Bake

After that, remove your cast iron skillet from the pre-heated oven and add the remaining 2 tablespoons of butter to the pan, swirling to coat. Then immediately pour the batter evenly into the pan. Now it's time to bake for 15-20 minutes, or until golden and puffed.

Step 4: Finish

When finished, remove the Dutch baby from the oven, top with the strawberry mixture, then sprinkle with pecans. Finally, cut into wedges and serve immediately with maple syrup, if desired.

Expert Tips

Customize this recipe by changing up the type of fruit you use! I love strawberries, but you can easily substitute any of your favorite seasonal fruits to enjoy this easy Dutch baby recipe all year long.
You can use fresh or frozen fruit; however, I prefer to use fresh when I can. If using frozen fruit, allow to thaw and soften first.
Depending on the size of cast iron skillets you have, this recipe can easily be doubled to feed a crowd! Perfect for weekend brunch or holiday breakfasts with family, this strawberry Dutch baby gluten free is a guaranteed hit.

A slice of Dutch baby pancake topped with strawberries on a black plate.

FAQs

What makes this Dutch baby 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.

Almond flour is perfect for gluten-free desserts too, like Meyer Lemon Curd Tart, or Cherry Almond Clafoutis.

How do you store leftover Dutch babies?

This gluten-free strawberry dessert is always best enjoyed immediately, as that's when it's at its most fresh and puffy deliciousness. If you end up with leftovers, you can store them in the refrigerator for 3-5 days. You can also freeze Dutch babies for about 2 months. However, whether refrigerating or freezing, the texture of the Dutch baby pancake will likely not be the same.

Where did the name "Dutch Baby" come from?

The Dutch baby is actually of German origin, and it's also known as a Dutch puff or Bismark. A Seattle restaurant called Manca's Cafe actually introduced these German pancakes, 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.

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