Cherry Dutch Baby

Cherry Dutch Baby

I’m such a fan of the Dutch baby. We’ve always called it a puffed pancake – an eggy batter that puffs up all dramatically in the oven, like a Yorkshire pudding. It’s been too hot to have the oven on lately, and one day when it poured rain and the temperature dropped below 20, I cranked on the oven and used a half bowl of withering cherries as an excuse to make one.

cherry dutch baby 4

You can do a lot of things with a Dutch baby, but in basic terms you can bake the fruit into it, or put it into the bowl-shaped pancake after. Putting the fruit into the bottom of the pan first creates little pockets and holes where the fruit has steamed through; the edge still domes impressively, and the bottom is all lumpy with fruit. I have a few cast iron skillets, and this is a smaller one I tend to use when it’s just for two or three – I use a ratio of 2 eggs, 1/2 cup milk and 1/2 cup flour for this size, and 3 eggs, 3/4 cup milk and 3/4 cup flour when I use my larger 9 or 10 inch skillets. Everything else stays the same – and to be honest, I never measure my fruit, or the butter and oil I cook it with.

Sautéing the fruit for a minute or two does double duty, softening and caramelizing the fruit while also heating up the pan, as you would when you make Yorkshire pudding; if I was to save the fruit to add afterward, I’d heat up the pan in the oven as it preheats. Honestly, it has taken me longer to write these instructions than it typically does to mix up a puffed pancake – the hot oven does all the work, and you’re relieved of any pancake duty – no standing at the stove, monitoring and flipping to get everyone fed in the morning.


By the way, a Dutch baby also makes a more than acceptable dessert – you can fill the bowl with fruit and whipped cream, or scoops of ice cream and fresh berries and/or a generous drizzle of chocolate or caramel sauce.

Cherry Dutch Baby


July 20, 2017


1 Tbsp canola oil

1 Tbsp.butter

1/2-1 cup cherries, halved and pitted

2 large eggs

1/2 cup all-purpose flour

1/2 cup milk

icing sugar, maple syrup and/or whipped cream, for serving


1Preheat the oven to 450°F.

2Heat the oil and butter in a medium cast iron skillet. When the foam subsides, sauté the cherries for a minute or two, just while you whisk together the eggs, flour, and milk; don’t worry about getting all the lumps out. Pour the batter evenly over the cherries in the skillet and slide it into the oven. (Alternatively, scatter the cherries over the bottom of a pie plate and pour the batter overtop; I might increase the quantity of batter to 3 eggs, 3/4 cup milk and 3/4 cup flour.)

3Bake for 15 minutes, or until the pancake is puffed and golden. Cut it into wedges and serve warm, sprinkled with icing sugar and drizzled with maple syrup, or topped with a dollop of whipped cream.

4Serves 4.


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5 comments on “Cherry Dutch Baby

  1. esme
    July 25, 2017 at 9:34 pm

    I LOVE THIS RECIPE. It is foolproof ( I know because I crash-tested it myself!). It can be successfully made at 3:00 A.M. after a long road trip, as well as for brunch the next day. The leftovers (from a double batch) are delicious a day later. It is equally good with no toppings and with whipped cream. Wnen you run out of cherries, canned peaches work. Just YUM. Thanks, Julie!

    • Julie
      July 27, 2017 at 4:49 pm

      YAYY!! So glad to hear it Esme!

  2. Susan
    July 27, 2017 at 1:25 pm

    I made this for breakfast today and wow, it was good! It came out looking just like your picture, which never happens. 🙂 I like that it doesn’t have sugar so we can each add however much we want to the top!

  3. Caroline Csák
    August 28, 2017 at 4:11 pm

    Think I’ll try this with some of gazillion sour cherries I’ve just picked.

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