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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!
Hot Strawberry Jam Dutch Baby
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.
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
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!
Looking forward to trying this! Do you think it would work with almond flour? My girlfriend is gluten free and I’m meal prepping for a weekend away with our families. Thanks in advance!
Hi Stephanie,
I would probably try using a gluten free flour blend like Bob’s Red Mill for best results. Please let me know how the recipe turns out, I hope you love it! xx
Can’t stop eating this! I love the jam but on the Dutch baby with powder sugar-heaven!!
And so easy!!
My picture does not look as good but it tastes awesome!
Hey Dina,
Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT
This recipe looks amazing! Wondering if it would turn out the same using a non-dairy milk?
Hi Sara,
Yes, any non-dairy milk will also work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Looks delish! If you don’t have an oven safe skillet, would a cast iron Dutch Oven work as well?
Hey Melissa,
Yes, a dutch oven will also work well for you!! I hope you love this recipe, let me know how it turns out! xx
I made the Dutch baby for supper tonight and it was delicious! My daughters and I never had one before and we were so excited to try it! It puffed up beautifully!
We didn’t have enough strawberries for the jam so we used a combination of strawberries, raspberries and nectarines! Divine!
Thanks for all your amazing recipes! I love making new things and your recipes are the best!
Hi Kim,
Fantastic!! I love to hear that this recipe was enjoyed, great idea to use raspberries and nectarines as well!! Have a great Saturday! xT
Dutch babies are so special, and they are LIFE in my household. My husband has been making these magical gems for years, and I am so happy that our girls (and their friends) will have memories of lazy Saturday mornings with the most delightful breakfast at our house.
Hey Leah,
I just love this!! Food is such a special way to make memories, I hope your family loves this recipe:) Have a great Saturday! xTieghan
Looks delicious
Can’t wait to make
Thanks so much Colleen, I hope you love the recipe!! Have the best weekend:) xT
I have not yet made this recipe. But I will. My dad made Dutch Baby pancakes when I was growing up. It was always a special treat. We sprinkled them with lemon and powdered sugar. So good! Wonderful memory!
Hey Carla,
Love this little story about the dutch babies your dad made. I hope you love this recipe, let me know if you give it a try!! xx
My son and I made it for lunch today. Luckily, I went strawberry picking yesterday and had tons of fresh berries. Turned out perfectly and was absolutely delicious! I wish I could figure out a way to post a picture because it looked just like yours.
Hi Sandy,
Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)
I have been on a “mission” to find a Dutch Baby recipe that we like and is easy. Made this in my Vita Mix. Was perfect! Have finally found “the one”. Topoer with fresh berries from the garden and powdered sugar. Thank you for your recipes and cookbook.
Hi Holly,
Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)
Excited to try this. Do you think I can make the jam with frozen strawberrries? I have lots frozen from the u-pick last year. Thanks!
Hi Colleen,
Totally, I think that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I followed your recipe for a Dutch baby last time. The iron skillet was not hot enough with the method you suggested. I will continue to place the skillet in a hot oven for 15 minutes to ensure that the pan is hot enough for the pancake to rise. Following your method, melting butter over flame, resulted in a flat, dense Dutch baby.
Hi Woody,
Sorry to hear you didn’t have great results last time, which recipe was this? Thanks for sharing your method, totally do what works for you:) Happy Friday!! xTieghan
Already made it this morning! We are going out of town room and I had leftover jam from the strawberry crisp as well as a pint of strawberries to use up, so I just made the pancake itself, and topped with chopped strawberries, whipped cream, and dollops of premade jam. So so good! Everyone is in love.
What a great idea! I have some homemade strawberry jam I need to finish up. I’m going to heat the jam and toss my fresh strawberries in the warm jam and dollop on top.
Perfect!! I hope the recipe turns out amazing for you:)
Hey Liesa,
Wow, you’re fast!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! Happy Friday! ☀️xxT
Do you think it would work with any other berries? My niece won’t eat strawberries, don’t know what’s wrong with this girl, I love them! ☺️ Making it TODAY! Thank you.
Hey Nicole,
You bet, blueberries, blackberries, and raspberries would all work well for you here! I hope this recipe turns out amazing for you, let me know if you give it a try! xx
I made two! A strawberry one and a blue/black/raspberry one both were amazing! P.S. to the folks that said the skillet wasn’t hot enough: pop it in the oven once preheated and take it out once the jam and batter are ready, it’s perfect!
Hey Nicole,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
When I was in grad school in the 1970’s, I found a recipe in Gourmet for Dutch Babies made with Smoked Sausage, It became our Saturday night supper, with a green salad. My friends loved it. Once I made it for my parents, my father asked for it again and again. Even my mother, a former Purdue Professor in developing recipes, thought it was perfect. Your right, it is an American Popover, which I make when I replicate Neiman Marcus’ Chicken Salad. I am excited to try the Strawberry Jam-sounds divine. I will let you know what I think.
Hey Beth,
Thanks so much for sharing your story about dutch babies! Let me know if you give this one a try, I hope you love it! Happy Friday! xTieghan
So fun to hear someone mention Nieman Marcus popovers! Strawberry butter and consomme are also fond memories from The Zodiac Room!
The strawberry butter was to die for!!! Memories of the 80’s?