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.
Looking for more gluten-free brunch ideas? Try Blueberry Coconut Waffles or Buckwheat Pancakes.
Strawberry Dutch Baby
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
Instructions
- 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.
Nutrition
Can’t wait to make this Dutch baby with my own homegrown strawberries! Fabulous summer breakfast recipe! Pinning for later!
Hi Jacqueline! Even better when the strawberries are homegrown. Enjoy!
Perfect for a summertime breakfasts, especially now with local strawberries in season. Love that you’ve made this gluten-free! Thanks for sharing.
Thanks Elaine. We have to make the most of the strawberries right now!
I was trying my hand at a dutch baby made with almond flour last weekend, and just couldn’t get it to work out. I’m definitely trying your recipe Colleen! Looks delicious!
Hi Leanne, it doesn’t puff QUITE as much with almond flour, but it’s still delicious. I hope it works out for you!
Love any dessert in a cast iron skillet so this one is totally calling my name! So perfect for summer using those beautiful, juicy strawberries! Going on the menu soon 🙂
Hi Dawn! Cast iron skillets are the best, aren’t they? Enjoy!
The almond flour is such a nice gluten-free option. A delicious breakfast for sure.
Hi Joss, almond flour is such a great ingredient for gluten free baking.
Yum! I love Dutch pancakes and this is the perfect variation for my dad because he can’t eat gluten. The almond flour lends a lovely flavour and I love the simplicity of this recipe. Thanks!
Hi Sabrina, Isn’t it great when gluten free can be this delicious. I think your Dad will love it!
I’ve never made a Dutch baby before but I like the idea of it. Love that this is gluten free! Definitely going to give this a try – I’ve just started using almond flour in my baking so can’t wait to see how this tastes!
Hi Jo! You will be pleasantly surprised how simple these are to make, and almond flour is a delicious alternative. Enjoy!
It looks delicious and I need to give a try. I never made one before! Looks like I’m missing out 😉
Hi Melanie. Don’t be missing out! 🙂 It is delicious and so easy to make.
Wow this looks like something straight from the bakery window! Delicious dessert; perfect for spring!
Ha ha, Thank you Sara! Strawberries do make it perfect for spring, too.
I love dutch babies!! The strawberries in your recipe make this a perfect seasonal breakfast!
I love them, too Mikayla. Dutch Babies are so impressive, but so simple to make.
Strawberries are out and most likely on sale too, so this is such a timely recipe to have.
Hi Anita, It’s always great to make the most of what’s in season, isn’t it? We are really loving everything strawberry while we can.
Made this for dessert tonight and it turned out perfect! Granted, I haven’t tasted it yet but it smells divine 🙂
Ivana, thanks for popping back to let me know that it turned out perfect. I know you will love it. Enjoy!
Wow this was a great recipe, love the strawberries, perfect summer dessert!!
Thanks Noelle, I’m so glad you loved it!