Made with pantry staples, this Dutch Baby features fresh cherries (caramelized with butter and honey) and toasted almonds and is an ideal Summer treat! You don't even need a blender; a simple whisk will do the job. This giant, puffy pancake takes only 30 minutes and always makes a stunning presentation.
Cherry almond Dutch baby pancake
In just 30 minutes, I whipped up this large, fluffy pancake using pantry staples, a whisk, fresh cherries, and toasted almonds. An 11-inch deep cast iron skillet worked beautifully for this recipe. A 12-inch skillet would work too. 10-inch would be too small. While the pancake baked in the oven, I quickly cooked pitted fresh cherries with butter and honey, then topped the Dutch Baby with these cooked cherries and toasted almonds. For an extra touch, I dusted the pancake with powdered sugar, making it even more visually appealing. It's a perfect breakfast, brunch, or dessert to share with the crowd at summer parties, picnics, potlucks, and cookouts. Fresh cherry season is, unfortunately, too short. It typically begins in late spring and lasts through the summer months, usually from late May through August. So, take advantage of the seasonal produce and make this cherry almond Dutch baby!
Ingredients you need
- Flour: I used all-purpose flour, but cake flour can also work well.
- Milk: Whole milk is ideal for adding moisture and fluffiness.
- Butter: I used melted salted butter and did not add any extra salt. Add it first to the cast iron skillet, separately from the batter.
- Sugar: Use regular granulated white sugar. You only need 2 tablespoons.
- The eggs add texture and help hold the pancake intact.
- Vanilla. Real vanilla extract or imitation vanilla. You can also use almond extract. Or skip either since you'll be topping the pancake with fresh cherries.
- Fresh Cherries: I pitted them using a handy cherry pitter I bought on Amazon, and then caramelized them with butter and honey.
- Almonds: I toasted sliced almonds in the oven at 350°F for about 5 minutes until they got crispy and turned lightly brown. Sliced almonds turn soggy really quickly so toasting them is always a great idea!
How to make Dutch baby pancake
This recipe is made in just 3 easy steps! Here is the overview (with step-by-step photos), but the detailed recipe (with the precise amounts of ingredients) is at the bottom of this post in the recipe card.
1) Make the pancake. Preheat oven to 425°F. Whisk eggs, milk, flour, vanilla, and sugar until smooth. Melt 4 tablespoons butter in a hot 11-inch or 12-inch cast iron skillet in the oven. Pour batter into the skillet and bake for 15-20 minutes until golden and puffed.
2) Cook cherries. While baking, cook cherries with 1 tablespoon butter, then stir in honey.
3) Assembly. Top the baked pancake with cherries and toasted almonds, and dust with powdered sugar.
Topping Alternatives
When fresh cherries aren't available, there are plenty of delicious alternatives you can use to top your Dutch Baby pancake:
- Frozen Cherries: Thaw and use them as you would fresh cherries.
- Cherry Preserves or Jam: Spread a layer for a sweet and tangy topping.
- Other Fresh Fruits: Try berries like strawberries, blueberries, or raspberries, as well as sliced apples or pears.
- Canned or Jarred Cherries: These can be a great substitute and are often available year-round.
- Dried Cherries: Rehydrate them by soaking them in warm water, juice, or even liquor before using.
- Other Fruit Preserves: Apricot, peach, or mixed berry preserves work well.
- Caramelized Bananas or Apples: Cook them with a bit of butter and sugar for a warm, sweet topping.
Tips for success:
- Ensure your skillet is hot before adding the pancake batter.
- Watch the butter closely to avoid burning it. Since you melt the butter first in the cast iron skillet, keep a careful eye on it.
- Avoid opening the oven while the Dutch Baby is baking to prevent it from deflating.
How to serve Dutch baby
Dutch Baby is typically enjoyed for breakfast but can be served at any meal, especially as a dessert. In this recipe, I dressed it up with cooked cherries and toasted almonds. However, there are many other endless variations you can try, such as:
- Add fresh fruit or berries: sliced bananas, strawberries, blueberries, blackberries, or sautéed apples.
- Simple sweet add-ons include a drizzle of maple syrup, honey, or a dusting of powdered sugar.
- Consider savory options, such as sautéed mushrooms, spinach, bacon (or prosciutto), and your favorite cheese, such as Parmesan, Gruyere, fresh Mozzarella, or Burrata.
- Add nuts: toasted pecans, walnuts, or hazelnuts.
- Fresh herbs like basil or mint can add a flavorful twist.
- Creamy additions: Serve with a dollop of whipped cream, yogurt, or a scoop of vanilla ice cream.
Storage and Reheating Tips
- Fridge: Store leftover Dutch Baby in an airtight container or on a large plate covered with plastic wrap in the refrigerator for up to 4 days.
- Reheat: Microwave it briefly for about 30 seconds to 1 minute.
Other breakfast recipes to try:
- Broccoli and Ham Frittata
- Breakfast Egg Muffins with Bacon and Spinach
- Blueberry Lemon Bread with Lemon Glaze
- Sweet Potato and Sausage Frittata
Dutch Baby with Cherries and Toasted Almonds
Ingredients
Dutch baby pancake
- 4 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 4 tablespoons butter
Topping
Instructions
Dutch Baby Pancake:
- Preheat oven to 425°F. In a large mixing bowl, whisk together eggs, milk, flour, vanilla, and sugar until the batter is smooth and well-blended. You can use a metal whisk or an electric mixer.
- Add 2 tablespoons of butter in an 11-inch or 12-inch cast iron skillet (not 10-inch!) and place the skillet with butter in the preheated oven on the lower rack until the butter melts but doesn't burn. The skillet should be very hot. Use oven mitts to remove the hot skillet from the oven.
- Carefully pour the pancake batter into the hot melted butter in the skillet.
- With oven mitts, carefully return the skillet to the oven.
- Bake the Dutch baby pancake for 15 minutes, until it puffs up and turns golden brown. Avoid opening the oven during baking to prevent the pancake from deflating. The pancake should be done in 15 minutes. Open the oven after 15 minutes, and if the pancake is still not golden brown around the edges, bake for another 3 to 5 minutes. Remove the skillet from the oven using oven mitts.
While the pancake is baking, prepare the topping:
- In a large skillet over medium-high heat, cook halved and pitted fresh cherries with 1 tablespoon of butter for about 4 minutes. Remove from heat and stir in honey until well combined with the cherries.
- Once baked, top the Dutch baby pancake with the cooked cherries and toasted almonds.
- Dust with powdered sugar before serving.
Notes
- Toast sliced almonds in an oven preheated to 350°F for approximately 5 minutes or until they become lightly browned.
- Use a deep 11-inch cast iron skillet (like the one I used) or a 12-inch cast iron skillet for this fairly large Dutch baby pancake. A 10-inch skillet would be too small.
- When adding the pancake batter, the skillet should be very hot, but it's important to ensure that the butter (that you add first) does not burn. To achieve this, you might have to preheat the skillet for 2 to 4 minutes before adding the butter.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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