Dutch Baby with Strawberries & Coconut Whip Recipe

Dutch Baby with Strawberries & Coconut Whip Recipe

A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior.

Dutch Baby with Strawberries & Coconut Whip
Dutch Baby with Strawberries & Coconut Whip

Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more.

This Dutch baby is crisp around the edges, yet perrfectly fluffy in the middle
This Dutch baby is crisp around the edges, yet perfectly fluffy in the middle

We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options.

Stawberries are in season in Florida in January
Stawberries are in season in Florida in January

Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use.

The Coconut Whip
The Coconut Whip

Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort.

Dutch Baby with Strawberries & Coconut Whip Recipe

Abby Allen-Leach
A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American, German
Servings 4 people
Calories 497 kcal


  • 1 High Speed Blender
  • 1 ovenproof skillet medium to large in size, like cast iron
  • 1 stand mixer


Coconut Whip

  • 1 can unsweetened coconut milk full fat & chilled in the refrigerator overnight
  • 1 1/2 tbsp honey
  • 1 tsp vanilla extract


Coconut Whip

  • Scrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigerator
    The Coconut Whip

Dutch Baby & Assembly

  • Place a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute - the eggs should now be a frothy consistency.
    Frothed eggs
  • Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.
    Slowly adding the milk and melted butter to the blender
  • Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix).
    The dry ingredients and vanilla extract added to the blender
  • Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.
    Batter poured into the hot buttered skillet
  • The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using.
    Dutch Baby with Strawberries & Coconut Whip
Nutrition Facts
Dutch Baby with Strawberries & Coconut Whip Recipe
Amount Per Serving
Calories 497 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 28g175%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 151mg50%
Sodium 373mg16%
Potassium 459mg13%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 15g17%
Protein 10g20%
Vitamin A 519IU10%
Vitamin C 24mg29%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 497kcalCarbohydrates: 34gProtein: 10gFat: 37gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 151mgSodium: 373mgPotassium: 459mgFiber: 3gSugar: 15gVitamin A: 519IUVitamin C: 24mgCalcium: 102mgIron: 3mg
Keyword Dutch Baby Pancake Recipe, Dutch Baby Recipe
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