Strawberry-Basil Dutch Baby

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Pancakes, we love you, but you’ve had your moment. Dutch Babies—now’s your time to shine!

What’s a Dutch Baby, exactly? So glad you asked. It’s a fluffy, puffy breakfast pastry that has many similarities to its pancake cousin, but it’s baked in a cast-iron instead of fried on the stovetop. The sides will rise dramatically as it bakes, making this a fun (and sometimes unpredictable) family activity in addition to a crowd-pleasing breakfast. Just slice into wedges and serve with toppings like fresh fruit, a fruit compote (see below), maple syrup, butter, and/or a generous dusting of powdered sugar. Try it for an Easter brunch showstopper!

This version uses peak-season spring strawberries and always-in-season Gotham Greens Basil in the batter.

Check out the recipe below!

Strawberry-Basil Dutch Baby

You’ll need:

– 4 large eggs
– 1 cup flour
– 1 cup whole milk
– Handful of Gotham Greens Basil leaves, torn, plus more for garnish
– ½ tsp pure vanilla extract
– 5 Tbsp granulated sugar
– 4 Tbsp butter, cut into 4 pieces
– 2 cups strawberries, halved
– ½ tsp vanilla extract
– Confectioners’ sugar, for dusting


1. Place a 10-inch cast-iron or other ovenproof skillet in the oven on the middle rack; preheat to 425°.

2. In a blender, puree the eggs, flour, milk, basil and vanilla with 3 Tbsp granulated sugar and ½ tsp salt. Carefully remove the hot skillet from the oven; add the butter and let it melt, swirling the skillet to coat the sides and bottom. Pour the batter into the hot skillet.

3. Bake until the pancake rises dramatically along the sides and the top is browned in spots, about 20 minutes.

4. Meanwhile, in a small saucepan, bring the strawberries, vanilla extract and the remaining 2 Tbsp granulated sugar to a boil, stirring often. Reduce the heat and cook, stirring often, until the juices are syrupy, about 5 minutes.

5. Dust the Dutch Baby with confectioners’ sugar and top with the strawberry mixture. Garnish with basil. Cut into wedges to serve.

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