Hot Strawberry Jam Dutch Baby Recipe

The Hot Strawberry Jam Dutch Baby is a celebration of breakfast joy—golden, billowing pancake edges cradling a pool of luscious, warm strawberry jam. With simple pantry staples and vibrantly fresh strawberries, you get this dramatic, crowd-pleasing dish in just over half an hour. Imagine the fragrance of vanilla and bubbling jam spilling over hot-from-the-oven pancake—absolutely irresistible!

Ingredients You’ll Need

This Hot Strawberry Jam Dutch Baby relies on a handful of trusty pantry ingredients and a bounty of fresh strawberries. Each component adds its special touch, making the pancake beautifully fluffy, delicately flavored, and absolutely irresistible—so don’t skimp on the good stuff!

• Fresh Strawberries (6 cups, sliced): Vibrant, juicy strawberries create the verdant, tangy jam that’s the crowning glory of the dish. The fresher, the better!
• Maple Syrup (⅓–½ cup): Adds natural sweetness and a subtle complexity to the jam—use more or less to suit your taste.
• Lemon Juice (2 tsp): A pop of acidity balances the jam, letting the strawberry flavor really sing.
• Vanilla Bean Powder or Extract (1 tsp powder or 2 tsp extract): Adds an elegant warmth and aroma—vanilla bean powder is extra-special, but extract is delicious too.
• Salted Butter (4 tbsp, plus extra): Gives richness to both the pancake and for topping; browning the butter brings nutty depth.
• Eggs (4 large, room temperature): The secret to that incredible rise—eggs make the Dutch baby puff up and become custardy in the center.
• Whole Milk (⅔ cup, room temperature): Lends moisture, tenderness, and a creamy flavor to the batter.
• All-Purpose Flour (⅔ cup): The backbone of the pancake, ensuring a lovely structure that’s still soft and light.
• Kosher Salt (½ tsp): Accentuates all the sweet flavors—don’t skip it!
• Vanilla Extract (2 tsp): Yet more vanilla goodness in the batter for perfect harmony with the jam.

Variations

There’s endless room to customize this Hot Strawberry Jam Dutch Baby to your cravings or whatever you have on hand. It’s easy to make it gluten-free, amp up the flavor, or experiment with different fruits—you really can’t go wrong.

• Mixed Berry Jam: Swap some strawberries for blueberries, raspberries, or blackberries for a jewel-toned, extra-flavorful twist.
• Citrus Touch: Add a hint of orange zest to the jam or pancake batter for a fresh, zippy undertone.
• Gluten-Free Version: Use a quality 1:1 gluten-free flour blend in place of the all-purpose flour—the result is still puffy and golden.
• Dairy-Free Dutch Baby: Substitute plant-based butter and unsweetened almond or oat milk for a totally dairy-free sensation.
• Chocolate Swirl: Drizzle a little melted chocolate over the hot jam for an extra-indulgent dessert version.

How to Make Hot Strawberry Jam Dutch Baby

Step 1: Preheat the Oven

Preheat your oven to a blazing 450°F. A super-hot oven is key to getting the Hot Strawberry Jam Dutch Baby to rise up dramatically and ensure those signature crisp, golden, volcanic edges. Don’t rush this step—give your oven time to get truly hot!

Step 2: Make the Fresh Strawberry Jam

In a medium pot, combine your sliced strawberries, maple syrup, lemon juice, and vanilla. Bring the mixture to a lively boil over high heat. As soon as bubbles form, gently mash the berries—watch as the fruit transforms into a glistening, chunky jam! Cook for 5–8 minutes, stirring often, until it’s thickened and reduced by about a third. Keep it warm to pour over your Dutch baby later—you’ll love the contrast of hot jam over puffy pancake.

Step 3: Blend the Batter

While your jam cooks, grab a mixing bowl or blender. Beat together the eggs, milk, flour, salt, vanilla, and 2 tablespoons of the melted butter. Whip until completely smooth—no lumps allowed! This ensures the Dutch baby puffs spectacularly in the oven and bakes up silky inside.

Step 4: Prepare the Skillet

In a 10–12 inch cast iron skillet, melt the remaining butter over medium heat. Let it sizzle and brown for about 3–4 minutes, swirling for an even, toasty finish. The nutty aroma means flavor galore for your Dutch baby. Carefully pour in the batter—it should start to set at the edges immediately.

Step 5: Bake and Finish

Slide the skillet into the center of your oven and bake for 15 minutes—no peeking! The Hot Strawberry Jam Dutch Baby will balloon up spectacularly with crisp rims and a tender center. Remove from the oven, dot with more butter (if you wish), then pour on every drop of your hot strawberry jam. A cloud of whipped cream on top is highly encouraged. Dig in while it’s piping hot!

How to Serve Hot Strawberry Jam Dutch Baby

Garnishes

The classic finish is a flurry of powdered sugar and a big, cloud-like scoop of softly whipped cream. For an extra pop, try scattering on a few more fresh berries, a grating of lemon zest, or even a handful of toasted sliced almonds for added crunch—it all pairs beautifully with the hot strawberry jam.

Side Dishes

Keep things light and complementary—crisp bacon, breakfast sausage, or a platter of roasted potatoes make savory counterpoints. Or, offer a fruit salad and frosty cold orange juice to round out your Hot Strawberry Jam Dutch Baby brunch spread.

Creative Ways to Present

Make it an experience: bring the skillet right to the table so everyone can watch the Dutch baby deflate and get swooned by the aroma of hot jam. For individual servings, bake minis in small cast iron pans or ramekins. Or, slice wedges and serve on a cake stand, finished with dollops of cream and a fresh strawberry on each plate.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftover Hot Strawberry Jam Dutch Baby (a rare occurrence, I promise!), store the cooled pancake and jam separately in airtight containers. It will keep in the fridge for up to two days.

Freezing

While Dutch baby pancakes are best enjoyed fresh, you can freeze portions of the baked pancake. Wrap wedges tightly and freeze for up to one month. The jam can also be cooled and frozen in a small container—just thaw before reheating and serving together.

Reheating

To revive that just-baked magic, gently reheat Dutch baby slices in a 325°F oven until warmed through (about 8–10 minutes). Warm the jam separately in a saucepan or microwave. Reunite pancake and jam, top with cream, and enjoy!

FAQs

Final Thoughts

This Hot Strawberry Jam Dutch Baby is truly a little party in a skillet—a glorious mess of jammy fruit, crisp edges, and warm vanilla-scented air. If you love breakfast, brunch, or even dessert with friends and family, give this recipe a try soon. There’s nothing more welcoming than a burst of color and warmth on the table—happy baking!

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