Cherry Dutch Baby Pancake with Pecan Streusel and cream in a cast iron skillet.

Cherry Dutch Baby Pancake with Pecan Streusel

Cherry Dutch Baby Pancake with Pecan Streusel is the simplest pancake you can make — pour an easy batter into a cast iron skillet with sweet cherries — no flipping!

Cherry Dutch Baby Pancake with Pecan Streusel and cream in a cast iron skillet.
Cherry Dutch Baby Pancake with Pecan Streusel

Keep breakfast sweet and simple with Cherry Dutch Baby Pancake with Pecan Streusel! Serve with whipped cream, syrup, and a homemade pecan streusel…or make it dessert with a scoop of ice cream!

Cherry Dutch Baby Pancake with Pecan Streusel and cream in a cast iron skillet.

Sunday morning rolled around and to be honest with you, I just didn’t feel like flipping pancakes. Not that it’s difficult or strenuous, but sometimes, you just need a vacation, even from a stack of pancakes.

Plus there were the cherries.

Fresh cherries in a white colander.

I’m actually sitting here with a big bowl of sweet cherries, leftover from the 5-plus pounds we picked on Mother’s Day weekend. Pop the cherry in your mouth, munch, spit the pit into a little bowl, repeat. And repeat again.

But I put the cherry pitter to good use on Sunday to drop the cherries into the cast iron skillet sizzling with clarified butter before pouring the pancake batter in the center, spreading out towards the edges, enveloping the fruit along the way.

Pitting fresh cherries for a cherry dutch baby pancake.

Out from the oven, it emerged, but the house felt a bit like a zoo yesterday that I turned my back, got interrupted, and missed capturing its lofty glory for you. I’m sorry. I’ll do better next time.

But it couldn’t wait, and maybe that’s the point. You have to be ready once a dutch baby pancake is ready because if you’re too late, it will deflate. And any longer than that, it will disappear, just like that.

Slice of Cherry Dutch Baby Pancake on a white plate.

Cherry Dutch Baby Pancake with Pecan Streusel

Keep breakfast sweet and simple with Cherry Dutch Baby Pancake with Pecan Streusel! Serve with whipped cream, syrup, and a homemade pecan streusel...or make it dessert with a scoop of ice cream!
Cherry Dutch Baby Pancake with Pecan Streusel and cream in a cast iron skillet.
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5 from 1 vote
Course Breakfast, Dessert
Cuisine Dutch, German
Keyword Cherries, Dutch Baby Pancake, German Pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 595kcal

Ingredients

For the Dutch Baby Pancake

  • 3 large eggs room temperature
  • 2/3 cup milk room temperature
  • 1/2 cup all-purpose flour (packed well into measuring cup)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons melted clarified butter or ghee
  • 2 cups cherries pitted

For the Pecan Streusel

  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans
  • 1/4 cup oats
  • 1/4 cup all-purpose flour

Instructions

For the Dutch Baby Pancake

  • Preheat the oven to 425°F with a rack in the center of the oven. 
  • Combine the eggs, milk, flour, vanilla, and salt in a bowl. Whisk until the batter is smooth. This can also be done in a blender.
  • Heat a cast-iron skillet or very heavy pan over medium-high heat. Add the butter and cherries and cook for about a minute.
  • Pour the batter into the center of the pan and transfer to the oven. Baker for about 20-25 minutes, or until the pancake is puffed.

For the Pecan Streusel

  • While the pancake is baking, make the streusel. Melt the butter in a pan over medium heat.
  • Stir in the pecans, oats, and flour, and mix to coat. Cook for about 5-10 minutes, or until golden and toasted. Set aside. This can also be made in advance.

To Serve the Cherry Dutch Baby

  • Slice the pancake and top with whipped cream, maple syrup. Sprinkle with the pecan streusel. If you prefer to swap the whipped cream with yogurt, this also tastes great. And of course, ice cream transforms this into a decadent dessert, too.

Nutrition

Calories: 595kcal | Carbohydrates: 61g | Protein: 11g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 293mg | Potassium: 349mg | Fiber: 3g | Sugar: 36g | Vitamin A: 18.6% | Vitamin C: 5.9% | Calcium: 9.4% | Iron: 14.2%
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

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