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Dutch Baby Pancake with Strawberries and Cream Cheese

This dutch baby pancake is a sweet but easy breakfast treat that's great for a special brunch, Valentine's Day or any lazy morning. Just 30 minutes to bake! 
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 6 people
Calories 232kcal
Author Rachel Ballard

Ingredients

For the Cream Cheese Mixture

  • 3 tablespoons cream cheese softened
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 2-3 tablespoons milk

For the Strawberry Mixture

  • 3 tablespoons strawberry jam

For the Dutch Baby Pancake

Instructions

  • Preheat the oven to 400 degrees. 

Make the cream cheese mixture

  • In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth. You should be able to do this with a fork if your cream cheese is very soft. No need to get a mixer out. 
  • Add the milk and stir to thin the cream cheese. You want it to be thin enough to spread with a knife into your batter when the time comes. If yours is too thick, add another tablespoon of milk until the mixture drops from your fork back into the bowl and doesn't cling in a big clump. 
  • Set aside until ready to use, and make sure you have your strawberry jam ready to go as well. 

Make the dutch baby pancake

  • In a medium bowl, add the flour, salt and sugar and stir to combine. Set aside. 
  • In a glass measuring cup add the milk and microwave it until just warm--about 25 seconds or so. You don't want it to boil, but you don't want it ice cold from the fridge. 
  • Add the eggs to the milk and stir to combine. Add the vanilla and mix. Set aside. 
  • In a 9-inch ovenproof skillet, add the butter and place the skillet in to the oven to begin to heat, and let the butter melt--about 5 or 6 minutes. 
  • While the butter melts, pour the milk and egg mixture in to the flour mixture and stir to combine. Your batter will be lumpy at first, but mix well for about 30 seconds and they should clear up. Don't beat it any longer than that or your pancake will be tough.
  • Carefully remove the skillet from the oven and pour in your batter. Working quickly, dot the batter with the cream cheese and the jam and swirl to spread them around. 
  • Place the skillet back in the oven and bake until set--about 25 minutes. The pancake will rise dramatically in the oven and then fall as it cools. That's normal. Serve warm with a sprinkle of powdered sugar or syrup if desired. 

Nutrition

Calories: 232kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 220mg | Potassium: 111mg | Sugar: 11g | Vitamin A: 440IU | Vitamin C: 0.9mg | Calcium: 66mg | Iron: 1.2mg