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This easy Hot Strawberry Jam Dutch Baby is our favorite extra light and airy summer treat. A Dutch baby is essentially a giant pancake – or maybe a giant popover is a better description. The Dutch baby is baked in a skillet and swirled with brown butter and vanilla, then baked until PUFFY. It’s then topped with warm homemade vanilla strawberry jam. Each and every bite is full of juicy summer berries and is truly SO delicious! Enjoy this treat for breakfast, brunch, as a mid-afternoon treat, or, you can even serve it for dinner. All options are acceptable – and delicious!
I really couldn’t tell you a recipe that I’m more excited about right now. This Dutch baby is everything to me. It has memories, it has color, so much deliciousness, and the bottom line, I freaking love it.
If you’ve been reading for a while, you know all about my love for the Dutch baby pancake. My Nonnie would bake them for me on our summer “girl’s trip” to South Florida. I’d wake up in the morning, sit down, and she’d immediately start whipping up her Dutch baby.
It was my favorite and one of my favorite memories – it’s such a special treat for me.
Nonnie would pile mine high with butter, strawberries, whipped cream from the can, and Aunt Jemima’s maple syrup. I loved every bite.
Today’s Dutch baby is a little fancier I suppose, but really it’s not. Just berries, butter, and cream.
If you’re unfamiliar, a Dutch baby is essentially one giant puffy pancake baked in the oven. Some might say it’s more like a popover. But whatever you’d like to call it, it’s the easiest to make, and also the most delicious. And rewarding, something about pulling that puffy pancake out of the oven feels so exciting.
As mentioned, some call them Dutch babies, while others call them German pancakes. I’ve also seen them called American popovers. To me, this is a Dutch baby, forever and always.
The Details
Start making the jam first. It’s just strawberries, maple syrup, lemon, and vanilla all simmered together until jammy. It’s 100x more delicious than anything from the store and making it at home is key.
You’re looking for the jam to be saucy and piping hot, so homemade all the way. The jam is a great way to incorporate those summertime strawberries. Plus, you’ll have a little jam leftover to use for lunch or whatever else you desire the next day.
While the jam simmers, I bake the Dutch baby.
The batter is easy – eggs, milk, butter, and vanilla all whisked together in a mixer. Then brown a few pats of butter in an oven-safe skillet. Add the batter and bake until it’s very puffy on top. As soon as the Dutch baby is out of the oven, add a few slivers more of butter, then generously spoon over the hot jam.
If it’s your thing, you can also add some whipped cream. Then enjoy immediately! No maple syrup required. The jam should be saucy enough!
And that’s it – simple but so good. And for me, incredible memories too.
Last thing, Dutch babies are great for breakfast, brunch, and lunch. But, they make an even better breakfast-for-dinner meal. Especially in the summertime. Just something to think about as you plan your weekly dinners.
Looking for other summer breakfast recipes? Here are a few ideas:
Dad’s Easy Cheesy Eggs with Chili Butter
Lemon Strawberry Dutch Baby with Ricotta Cream
Blackberry Lavender White Chocolate Scones
Bakery Blueberry Vanilla Crunch Muffins
Homemade Cinnamon Toast Crunch
Baked Blackberry Ricotta French Toast
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Lastly, if you make this Hot Strawberry Jam Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings: 4
Calories Per Serving: 447 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Strawberry Jam
- 6 cups fresh sliced strawberries
- 1/3-1/2 cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean powder (or 2 tsp vanilla extract)
Dutch Baby
- 4 tablespoons salted butter, plus more for serving
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
US Customary – Metric
Instructions
1. Preheat the oven to 450° F.
2. To make the jam. Add the strawberries, maple syrup, lemon juice, and vanilla to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Keep warm.
3. Meanwhile, bake the Dutch baby. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.
4. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
5. As soon as the Dutch baby comes out of the oven, top it with pats of butter, then warm jam. Cover the surface with jam! Add whipped cream if you'd like, Enjoy!
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