Gluten-Free Strawberry Dutch Baby with Chocolate Chips (Oat Flour Recipe)

Name: Gluten-Free Strawberry Dutch Baby with Chocolate Chips (Oat Flour Recipe)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 6 eggs; 1 cup milk (dairy or non-dairy); 1 cup oat flour (certified gluten free); 2 cups strawberries (sliced in half lengthwise); 1/3 cup chocolate chips; 1/4 cup coconut oil; 1 teaspoon vanilla extract; Dash of salt

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With plenty of strawberries and rich chocolate, this gluten-free strawberry Dutch baby is the ultimate special breakfast or brunch! The custard-like pancake is made with eggs and oat flour and only takes a few minutes to put together for a crowd-pleaser that’s sure to impress.

Closeup of syrup pouring on a slice of strawberry Dutch baby.

Quick Look at the Recipe

🍓 Flavor: Hearty and custardy with the flavor of chocolate-covered strawberries
⏱️ Prep Time: 5 minutes
🔥 Cook Time: 30 minutes
🕒 Ready In: 35 minutes
👥 Servings: 4 people
🥣 Main Ingredients: Eggs, oat flour, milk (dairy or non-dairy), coconut oil, strawberries, and chocolate chips
📖 Dietary Info: Gluten-free, dairy-free option
👩‍🍳 Tip: This Dutch baby gets its fruit flavor from frozen strawberries (though you can substitute fresh) for a fun breakfast treat that’s easy to make all year round.

Woman smiling while standing in a sunny room.

Why Dutch Babies Are the Best Breakfast

If I had to choose a favorite breakfast food, I think it would have to be Dutch babies. I mean, who doesn’t love a pancake that takes 5 minutes to put together, looks fancy, and is made with surprisingly healthy ingredients? (I’m all about nourishing food that tastes indulgent!)

On weekday mornings, I typically make a simple oat Dutch baby, but for special occasions like Valentine’s Day, nothing is more fitting than this chocolate strawberry version! And honestly, I’d be lying if I didn’t admit to making this randomly all throughout the year.

What Makes this Strawberry Pancake Special?

Rich Valentine’s Day-inspired flavor and presentation so you feel like you’re eating chocolate-covered strawberries for breakfast.
Simple, nourishing ingredients including plenty of eggs, fruit, and oat flour.
5-minute prep so you don’t have to spend all morning in the kitchen.

Ingredients

Eggs – Eggs give Dutch baby pancakes their signature texture.
Milk – For the richest flavor, I typically use whole milk, but you can use any type of dairy or non-dairy milk you prefer.
Oat flour – Homemade oat flour or store bought both work great. Just make sure it’s certified gluten free!
Strawberries – Frozen strawberries work great in this recipe, but, of course, you can always use fresh too.
Chocolate chips – Dark chocolate chips sweetened with coconut sugar are my favorite way to keep this healthy, but feel free to use whatever kind of chocolate chips you prefer. You can also leave them out completely for a lower-sugar breakfast.
Coconut oil – You can substitute butter.

Tools Needed

15″ cast iron skillet

Step-By-Step Instructions

Coconut oil melting in a cast iron skillet.

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.

Whisking Dutch baby batter in a mixing bowl.

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.

Batter with strawberries and chocolate chips in a cast iron skillet.

Step 4: Evenly arrange the strawberry halves over the batter, and then sprinkle the chocolate chips on top.

Chef’s tip: Make sure not to pour the batter into the skillet before the oven is preheated and you’re ready to bake it! If you do, the hot skillet will start to bake the edges, negatively affecting the texture.

Step 5: Bake for 30 minutes or until the edges are just beginning to turn golden brown. Once you remove it from the oven the pancake will slightly deflate. Serve warm with your favorite toppings!

Closeup of strawberry Dutch baby in a cast iron skillet.

If you love Dutch babies as much as I do, you’ll have to try my cranberry cheesecake Dutch baby, fig Dutch baby, blueberry cheesecake Dutch baby, and blackberry Dutch baby!

Tips for Success

Thaw the strawberries for a few minutes – While they don’t need to be fully thawed, they’ll be much easier to halve if they’ve had a few minutes to sit at room temperature.

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.

Give an extra stir before pouring the batter – If the batter is ready before the oven has preheated, the oat flour tends to sink to the bottom of the bowl as it’s waiting. Once it’s time to bake, give it another quick whisk to recombine the ingredients before pouring the batter into the skillet.

Don’t open the oven door – If you want to check on your Dutch baby, turn on the oven light to avoid causing it to deflate.

Skillet with strawberry Dutch baby with a slice on a plate.

Dutch Baby Topping Ideas

Whipped cream
Maple syrup
Fresh strawberries
Honey
Powdered coconut sugar (or regular powdered sugar)
Extra chocolate chips (mini chocolate chips would be perfect!

Violet’s Tips for Serving

With all the strawberries and chocolate, this Dutch baby doesn’t need additional sweetness! For a fun topping without adding extra sugar, I love making homemade unsweetened whipped cream.

Skillet with strawberry Dutch baby with a few slices taken out.

FAQs

Can I use frozen strawberries in a Dutch baby?

Yes, fresh or frozen strawberries are both delicious! I usually use frozen strawberries since those are what we always keep on hand.

Do I have to use a cast iron skillet to make a Dutch baby?

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.

Can I use regular flour in this strawberry Dutch baby?

Yes, you can substitute regular or whole wheat flour, einkorn flour, or even almond flour for the oat flour. Keep in mind the different flours will impact the texture of the pancake and may not be gluten free.

What toppings are good on Dutch baby pancakes?

You can use any toppings you would eat on regular pancakes! My favorites are homemade whipped cream, maple syrup, and extra strawberries.

How do I store leftover Dutch babies?

Store leftover Dutch baby pancakes in an airtight container in the fridge for 3-5 days. For the best texture, reheat in the oven.

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome