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4.60 from 10 votes

Rhubarb Strawberry Dutch Baby

Looking for the best summer Strawberry Dutch Baby? Our quick & easy German pancake recipe is topped with berries and rhubarb.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Cuisine: American, canadian, german
Keyword: Dutch Baby, German Pancake Recipe, Rhubarb Dutch Baby, Rhubarb Strawberry Dutch Baby, Strawberry Dutch Baby
Servings: 6
Calories: 346kcal

Equipment

  • Cast Iron Skillet
  • oven
  • Frech knife
  • measuring spoon
  • measuring cup
  • blender
  • spatula

Ingredients

  • 6 tbsp butter
  • 6 eggs
  • 1 cup milk
  • 1/2 cup All purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup rhubarb chopped
  • 1/2 cup strawberries sliced

Instructions

  • Preheat oven to 425 degrees F. While the oven is preheating, place the butter in a cast iron skillet and place in the oven to melt.
  • Place the eggs, milk, flour, vanilla, and salt in a blender and blend until completely smooth, about 2 minutes. The longer you blend, the fluffier your German pancake will be.
  • Pour the batter over the melted butter in the cast iron skillet. Arrange chopped rhubarb and sliced strawberries on top.
  • Bake in preheated oven until puffy and golden brown, about 20-25 minutes.
  • Serve hot with maple syrup and whipped cream or vanilla ice cream.

Nutrition

Calories: 346kcal | Carbohydrates: 17.7g | Protein: 12.4g | Fat: 25.3g | Saturated Fat: 13.8g | Cholesterol: 296mg | Sodium: 536mg | Potassium: 218mg | Fiber: 1.1g | Sugar: 4.5g | Calcium: 131mg | Iron: 2mg