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Perfect Hot Strawberry Jam Dutch Baby. shot

Hot Strawberry Jam Dutch Baby.

This Hot Strawberry Jam Dutch Baby is a fluffy, indulgent pancake topped with homemade strawberry jam—perfect for breakfast or brunch!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Topping:
  • 6 cups Fresh Strawberries sliced
  • 1/3 to 1/2 cup Maple Syrup for sweetness
  • 2 teaspoons Lemon Juice to brighten the mixture
  • 1 teaspoon Vanilla Bean Powder or 2 teaspoons of vanilla extract
For the Dutch Baby:
  • 4 tablespoons Salted Butter plus more for serving
  • 4 large Eggs at room temperature
  • 2/3 cup Whole Milk at room temperature
  • 2/3 cup All-Purpose Flour
  • 1/2 teaspoon Kosher Salt to balance sweetness
  • 2 teaspoons Vanilla Extract for added flavor

Equipment

  • Oven-safe skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. Step 1: Prepare the Strawberries. Combine sliced strawberries, maple syrup, lemon juice, and vanilla bean powder in a bowl. Toss and set aside.
  2. Step 2: Preheat the Oven. Preheat your oven to 425°F (220°C).
  3. Step 3: Melt the Butter. In an oven-safe skillet, melt salted butter over medium heat until bubbling and slightly browned.
  4. Step 4: Make the Batter. Whisk together eggs and milk, then add flour, salt, and vanilla extract. Mix until smooth.
  5. Step 5: Combine and Cook. Pour batter into the hot skillet, then transfer to the oven. Bake for 20-25 minutes until puffed and golden.
  6. Step 6: Serve and Enjoy. Remove from oven, serve warm topped with the strawberry mixture and additional butter if desired.

Notes

  • For a different flavor, swap strawberries with your favorite fruits.
  • Add a sprinkle of cinnamon for a warm, cozy flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days.