Dutch Baby with Cherries and Toasted Almonds

dutch baby pancake with almonds and cherries in a cast iron skillet.

Dutch Baby with Cherries and Toasted Almonds

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.

Course Breakfast

Cuisine American

Keyword dutch baby pancake

Prep Time 10

Cook Time 20

Total Time 20

Servings

Calories 338kcal

Author Julia

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

2 cups fresh cherries cleaned, pitted, and halved
1 tablespoon butter
2 tablespoons honey
½ cup toasted sliced almonds

US Customary - Metric

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 4 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