Deliciously rich and sweet, this gluten-free strawberry Dutch baby is the ultimate special breakfast or brunch! It only takes a few minutes to put together, and is a crowd-pleaser that’s sure to impress.
Dutch baby pancakes (or German pancakes) are my all-time favorite breakfast food! They’re so quick to make, packed with nutrition, and the perfect base for all kinds of fun additions from fruit to cream cheese to chocolate chips. (If you haven’t tried my blueberry cheesecake Dutch baby, you’re missing out!)
With spring just around the corner and the temperatures beginning to warm up, a strawberry chocolate Dutch baby seemed like the perfect way to celebrate. It’s hard to beat the combination of strawberries and chocolate, and this Dutch baby couldn’t have tasted more delicious!
Whether you’re serving it to kids or adults, it’s sure to be a big hit with everyone!
Why You’ll Love this Recipe
Quick and easy – It just takes 5 minutes to put together!
High in protein – Between all of the eggs and oat flour, this pancake is protein-packed (at least for a pancake)!
Gluten-free recipe – This Dutch baby is made with oat flour, so it’s gluten-free.
Special breakfast or brunch – Whether you’re looking for recipe for a festive spring brunch or a cozy Valentine’s breakfast, this Dutch baby will impress everyone!
Simple ingredients – You probably already have everything you need to make this pancake.
How to Store Leftovers
You can store leftovers in the fridge in an airtight container for 3-5 days. For best results, reheat them in the oven or toaster oven.
Topping Ideas
These pancakes are already so rich and sweet they don’t need any extra toppings! However, toppings always make pancakes even more fun.
- Maple syrup
- Extra strawberries
- Honey
- Powdered sugar
- Extra chocolate chips (mini chocolate chips would be perfect!)
- Whipped cream
Tips for Success
Let your pan heat up in the oven – Dutch babies turn out so much better (and don’t stick to the pan) if you let the pan first heat up in the oven before pouring in the batter.
Allow time for the batter to rest – When baking with oat flour especially, it’s important to allow a few minutes for the flour to soak up some of the liquid.
FAQs
Yes, fresh or frozen strawberries are both delicious! I actually used frozen strawberries since those are what we always keep on hand.
No, you can use a deep dish pie pan or 9″ x 13″ glass baking dish instead. Keep in mind that the difference in pan sizes will have an effect on the texture of the pancake.
Yes! I think it tastes best made with 6 eggs, however, 7 or even 8 eggs work as well.
This Dutch baby is best with 6 eggs, however, in a pinch you could use only 5 eggs.
Yes, you can substitute regular flour or einkorn flour for the oat flour.
You can use any toppings you would eat on regular pancakes! My favorites are homemade whipped cream, maple syrup, and extra strawberries.
Violet’s Tips for Serving
This Dutch baby has a great presentation, so you can serve it right out of the skillet! For a special breakfast or brunch, you can offer a few topping options for people to choose from.
Tools You May Need
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Ingredients
Step-By-Step Instructions
Step 1: First, preheat your oven to 400 degrees. Put the coconut oil in the skillet and place in the oven while it’s preheating to melt.
Step 2: Next add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until the mixture is smooth.
Step 3: Once the oven is preheated, pour the batter into the skillet with the melted coconut oil.
Make sure not to pour in the batter before the oven is preheated and you’re ready to bake it! If you do, the hot skillet will start to bake the edges before you place it in the oven.
Step 4: Evenly arrange the strawberry halves over the batter, and then sprinkle the chocolate chips on top.
Step 5: Bake for 30 minutes or until the edges are just beginning to turn brown. Once you remove it from the oven the pancake will slightly deflate.
Step 6: Enjoy warm with your favorite pancake toppings!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Breakfast Recipes
Ginger Smoothie with Strawberries
Gluten and Dairy-Free Pancakes
Gluten-Free Strawberry Dutch Baby with Chocolate Chips
Ingredients
- 6 eggs
- 1 cup milk dairy or non-dairy
- 1 cup oat flour
- 2 cups strawberries sliced in half lengthwise
- 1/3 cup chocolate chips
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- Dash of salt
- Toppings of choice
Instructions
- Preheat your oven to 400 degrees.
- Place the coconut oil in the skillet and put in the oven while it’s preheating to melt.
- Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl, and whisk together until the mixture is smooth.
- Once the oven is preheated, pour the batter into the skillet with the melted coconut oil.
- Evenly arrange the strawberry halves over the batter.
- Sprinkle the chocolate chips on top.
- Bake for 30 minutes or until the edges are just beginning to turn brown.
Notes
- Maple syrup
- Extra strawberries
- Honey
- Powdered sugar
- Extra chocolate chips (mini chocolate chips would be perfect!)
- Whipped cream
Nutrition
If you love this strawberry Dutch baby, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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This is such a fun and delicious breakfast! If you have any questions on making it, let me know in the comments!
Yum! I love any recipe in a cast iron. This presents so beautifully too.
I NEED to make this. Wow it looks amazing
Thank you! You’ll have to let me know how you like it!
I just left a review on this but forgot to “star” it.
This recipe for Strawberry Dutch, made in cast iron skillet, is perfect in every way: DELICIOUS, gives is energy until next meal, looks yummy, slides out of pan, and is totally QUICK & EASY!!
Thank you! I’m so glad you enjoyed this recipe!