Strawberry Honey Butter Dutch Baby (Skillet Pancake)
This Strawberry Honey Butter Dutch Baby is light and buttery with crisp golden edges and a soft custardy center from the AE Dairy whole milk. Finished with fresh strawberries, vanilla bean whipped cream, and a homemade honey butter, this skillet pancake feels special enough for brunch but is simple enough for a cozy weekend breakfast at home!
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
Recipe 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
Serving: 1ServingCalories: 738kcalCarbohydrates: 62gProtein: 6gFat: 56gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 159mgSodium: 643mgPotassium: 274mgFiber: 2gSugar: 32gVitamin A: 1904IUVitamin C: 44mgCalcium: 114mgIron: 2mg