Next Post
This post may contain affiliate links, please see our privacy policy for details.
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!
This was great! Made it for breakfast for my husband’s bday and it was impressive!
Hey Tyra,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)
Made this morning for special Sunday breakfast for family. Simple and had all ingredients on hand. Easy to put together and came out delicious, everyone liked it
Hey Michele,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Can I use a non-cast iron? Or will that ruin it?
Hi Katrina,
You will want to use cast iron for this recipe:) Please let me know if you give this recipe a try, I hope you love it! xx
Wow. Made this for my family for our New Years Day breakfast, the hot Strawberry jam over top. Wow. Wow. Wow. So grateful for you and all your recipes!!!!!! I am obsessed!
Hey Shelley,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Omg I made this for a dessert to bring to a friends house! It was delicious and so easy to make. Quite an impressive presentation when serving in the pan and everyone wanted to know how I made it! Thanks, I can’t wait to try some of your other recipes!
Hey Arlene,
Wonderful! Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
We just made this with blueberries subbed for the strawberries after bringing home 20 pounds of blueberries from blueberry pocking and it was absolutely delicious!! We try strawberries soon, but we were trying to get creative with these blueberries!
Hey Shannon,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! Great idea to use blueberries!☀️
This was incredible. I love to make crepes with strawberries on the weekend and this will now be my new weekend recipe.
Hey Dana,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
I made this for my husband, and it was an instant hit! So refreshing for Summer! Also passed the recipe along to my mother in law. Will definitely be preparing this again soon!
Hey!!
Fantastic!! So glad you enjoyed this recipe, thanks for trying it out! Hope you’re off to a great day! xT
Hi Tieghan!
If I have left over strawberry jam, how long will it last in the fridge?
Thanks!
Hi Krista,
The jam will be good for up to 1 week in the fridge. Please let me know if you have any other questions! xxT
What’s a “pats” of butter?
Hi Andrea,
Pats of butter are just slices of butter:) I hope you love the recipe! xx
After my husband tasted the Dutch baby and I told him I was considering making it for my best friend when I go visit her in CO for her and her family he joked saying if I did that her husband would leave her for me LOL So needless to say this recipe was a big hit in our household! ? I would post pictures in the review but did not see a spot to do that so you’ll just have to take my word it looks as amazing as it tastes! Thank you for another amazing recipe!!
Hey Becky,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
I made this for breakfast today for guests at our mountain home. I was worried it would not rise properly at altitude. It was perfect and such a hit!
BTW: I made the “jammy topping” yesterday and then re-warmed it this morning. Served it with homemade whipped cream. It is such an impressive breakfast treat! So delicious! Definitely making this again.
Hey Joyce,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:) Thanks for sharing what worked well for you!
Can I use vanilla Almond milk instead of whole milk?
Hi Nicole,
Absolutely, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xx
Made this for breakfast! My husband and I loved it even if our kids cried that it was disgusting ?. One question, it was kind of crispy on the bottom, was my cast iron too hot? Loved the flavor, the strawberry jam was delicious. I will make this again but am hoping for a fluffier bottom like I have made in a baking dish in the past.
Hey Aurora,
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! LOL sorry your kids didn’t like it. How crispy was the bottom? It should have a little crisp to it, otherwise I would say the pan was too hot! xx
Can I use unsalted butter instead?!
Totally!! Unsalted butter will work just fine for you:)