Strawberry Pecan Dutch Baby

Strawberry Dutch Baby

This Strawberry Dutch Baby is an easy but spectacular oven-baked pancake, and it's made with almond flour, so it's gluten-free.

Course Breakfast, Brunch, Dessert
Cuisine German
Keyword pancakes, pecans, strawberries
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 393 kcal
Author Colleen


  • 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


  1. In a bowl toss strawberries with lemon juice and sugar. Set aside

  2. Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating

  3. In a bowl, mix together almond flour and baking powder

  4. In another bowl whisk together sour cream, 2 tbsp of the melted butter, eggs, and vanilla extract.

  5. Add sour cream mixture to the dry ingredients, stirring until smooth.

  6. 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. 

  7. Bake 15-20 minutes until golden and puffed.

  8. Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup, if desired.

Nutrition Facts
Strawberry Dutch Baby
Amount Per Serving (1 g)
Calories 393 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g55%
Cholesterol 163mg54%
Sodium 170mg7%
Potassium 393mg11%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 8g9%
Protein 9g18%
Vitamin A 625IU13%
Vitamin C 45.5mg55%
Calcium 166mg17%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.