This recipe is sponsored by our friends at AE Dairy!
There’s something special about pulling a golden Dutch baby straight from the oven, it looks extra elegant but you know how simple it was! This Strawberry Honey Butter Dutch Baby feels like a cross between a skillet pancake and a crepe with crisp edges and a soft custardy center thanks to AE Dairy Whole milk. Topped with sliced strawberries, fresh vanilla bean whipped cream, and melty honey butter, it’s sure to be the star of your brunch table!
TL;DR (Quick Recipe Overview)
Recipe: Strawberry Honey Butter Dutch Baby (Skillet Pancake)
Ready In: 35/40 minutes
Difficulty: meduim
Serves: 4-6 servings!
Staple Ingredients: AE whole milk yogurt, strawberries, flour, honey, salted butter, lemon, eggs, vanilla bean paste.
What Makes It Special: A Dutch baby seems so fancy and elevated, but it’s truly so simple! The combo of the fresh whipped cream and honey butter as they begin to melt over the warm pancake is unmatched. You don’t even need syrup, the vanilla bean paste really shines and the combo of warm and cold is delish!
Summarize & Save This Content On:
I love serving this Dutch baby family style on the table in my favorite cast iron pan! It’s rustic and truly the main attraction at any breakfast or brunch table. The fresh strawberries bring a bright, fresh touch and you cannot go wrong with fresh vanilla bean whipped cream!
Serve this along side my cheesy tater tot egg bake, assorted banana bread and chocolate muffins, or with this lemon blueberry French toast bake! Find all of my crowd friendly breakfast recipes here for more inspiration.
More Breakfast Inspiration:
Key Ingredients
- AE Dairy Whole Milk: Adds richness and moisture to the pancake batter while helping create that soft custardy center. Whole milk works best for flavor and texture.
- AE Dairy Heavy Whipping Cream: Used for the whipped cream topping, adding a rich, creamy finish that melts beautifully into the warm Dutch baby. Store-bought whipped topping can also be used if preferred.
- Eggs: Help create the signature puffed texture and airy rise. Room temperature eggs blend more smoothly into the batter.
- All-Purpose Flour: Gives the Dutch baby structure while still keeping it light and tender.
- Vanilla Extract: Adds warmth and sweetness to the batter. Almond extract can also work for a slightly different flavor profile.
- Unsalted Butter: Melted in the hot skillet to create crisp golden edges and rich flavor. Salted butter can be used, just slightly reduce added salt if preferred.
- Fresh Strawberries: Add freshness, color, and natural sweetness. Blueberries, raspberries, or blackberries also work well.
- Honey: Sweetens the honey butter with a light floral flavor. Maple syrup can be substituted for a slightly deeper flavor.
- Powdered Sugar: Perfect for lightly dusting over the finished Dutch baby before serving.
- Lemon Zest: if desired, some fresh lemon zest balances the sweetness.
How to Make The Strawberry Dutch Baby
Let’s talk a little about how to make the Dutch Baby (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients, add in dry ingredients until lump free.
- Add batter into a hot skillet. Bake.
- Make honey butter and whipped cream. Slice strawberries.
- Top baked Dutch baby with strawberries, butter, and whipped cream. Enjoy!
For the Dutch Baby:
- Preheat oven to 425 degrees F.
- In a large mixing bowl combine the melted butter, honey, eggs, vanilla bean paste, and milk. Mix well to combine. Add in the dry ingredients and whisk until the mixture is lump free. Fold in fresh lemon zest if desired.
- Melt 2 tbsp butter in a cast iron pan or large oven-safe skillet over medium-high heat. Once butter is melted, remove from the heat and pour in the batter. Swirl in a few spoonfuls of strawberry jam.
- Place the Dutch baby into a 425 degree oven, and bake for 15 minutes, careful not to open the oven door during baking or the Dutch baby could deflate. Use the oven light to check on the pancake as needed.
Whipped Cream:
- While the Dutch baby bakes, slice up the fresh strawberries, make the whipped cream, and honey butter.
- In a large mixing bowl use a wire whisk to begin whipping the heavy cream. This can be done with a hand or stand mixer and wire whisk attachment as well. Whip for 3-4 minutes or until the cream starts to thicken.
- Mix in the powdered sugar and vanilla bean pasta and finish mixing until desired consistency has been achieved. Careful not to over whip. Set aside.
Honey Butter:
- In a mixing bowl combine the softened butter, honey, and a pinch of salt. Mix to combine until the mixture is smooth.
- Once the Dutch baby is done baking top with the fresh strawberries, some of the honey butter (it will begin to melt onto the pancake!), and a few dollops of the whipped cream. Slice and serve immediately!
Rachel’s Chef Tips:
- Mix the batter well until completely smooth and lump-free.
- Use a well-preheated cast iron skillet for the best rise and those signature crisp golden edges.
- A light dusting of powdered sugar adds the perfect bakery-style finish.
- This Dutch baby is best enjoyed fresh and warm right out of the oven while the texture is still light and airy.
- Let the whipped cream and honey butter slowly melt into the warm pancake for the best flavor in every bite.
Strawberry Honey Butter Dutch Baby (Skillet Pancake)
Equipment
- Large cast iron skillet, or oven-safe skillet
Ingredients
- 2 cups Thin sliced strawberries, thinly sliced
For the Dutch baby:
- 4 tbsp Salted butter, melted
- 2 tbsp Honey
- 3 whole Eggs
- 1 tbsp Vanilla bean paste, or vanilla extract
- 3/4 cup AE Dairy Whole Milk
- 3/4 cup All-purpose flour
- 1/2 tsp Kosher salt
- 1 tsp Fresh lemon zest, optional
- 2 tbsp Salted butter , for skillet
- 2 tbsp Strawberry jam
For the Whipped cream:
- 2/3 cup AE Dairy Heavy whipping cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste , or vanilla extract
For the Honey butter:
- 1/2 cup Salted butter, softened
- 2 tbsp Honey
- 1 tsp Falky sea salt
Instructions
For the Dutch baby:
- Preheat oven to 425 degrees F.
- In a large mixing bowl combine the melted butter, honey, eggs, vanilla bean paste, and milk. Mix well to combine. Add in the dry ingredients and whisk until the mixture is lump free. Fold in fresh lemon zest if desired.4 tbsp Salted butter, 2 tbsp Honey, 3 whole Eggs, 1 tbsp Vanilla bean paste, 3/4 cup AE Dairy Whole Milk, 3/4 cup All-purpose flour, 1/2 tsp Kosher salt, 1 tsp Fresh lemon zest
- Melt 2 tbsp butter in a cast iron pan or large oven-safe skillet over medium-high heat. Once butter is melted, remove from the heat and pour in the batter. Swirl in a few spoonfuls of strawberry jam.2 tbsp Salted butter , 2 tbsp Strawberry jam
- Place the Dutch baby into a 425 degree oven, and bake for 15 minutes, careful not to open the oven door during baking or the Dutch baby could deflate. Use the oven light to check on the pancake as needed.
- While the Dutch baby bakes, slice up the fresh strawberries, make the whipped cream, and honey butter.
For the Whipped cream:
- In a large mixing bowl use a wire whisk to begin whipping the heavy cream. This can be done with a hand or stand mixer and wire whisk attachment as well. Whip for 3-4 minutes or until the cream starts to thicken.2/3 cup AE Dairy Heavy whipping cream
- Mix in the powdered sugar and vanilla bean pasta and finish mixing until desired consistency has been achieved. Careful not to over whip. Set aside.1/4 cup Powdered sugar, 1 tsp Vanilla bean paste
For the Honey butter:
- In a mixing bowl combine the softened butter, honey, and a pinch of salt. Mix to combine until the mixture is smooth.2 tbsp Honey, 1 tsp Falky sea salt , 1/2 cup Salted butter
- Once the Dutch baby is done baking top with the fresh strawberries, some of the honey butter (it will begin to melt onto the pancake!), and a few dollops of the whipped cream. Slice and serve immediately!2 cups Thin sliced strawberries
Notes
- A hot skillet is key for getting that signature crispy edge. Let the pan fully heat over the stove before adding the batter.
- The Dutch baby will naturally deflate slightly as it cools, this is completely normal!
- Fresh strawberries work best, but raspberries or blueberries are also delicious.
- Serve immediately after baking for the best texture and presentation.
- The honey butter can be made ahead and stored in the refrigerator until ready to use. It’s great softened so it melts into the Dutch baby!
Nutrition
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Helpful Recipe Tools:
Recipe FAQs
A properly preheated skillet and oven are the biggest factors. The batter should go into a very hot pan so the edges immediately begin to rise and crisp.
This is completely normal. Dutch babies puff dramatically in the oven from steam, then settle slightly as they cool.
Yes. The batter can be blended and refrigerated for up to 24 hours. Let it sit at room temperature for 15 to 20 minutes before baking.
A 10-inch oven-safe skillet works best for this recipe and gives the pancake enough room to puff properly.
Fresh strawberries are recommended for the best texture, but thawed and well-drained frozen strawberries can work in a pinch.
Absolutely. Dust with powdered sugar, drizzle with maple syrup, or add extra honey butter before serving.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
