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A delicious plate of Dutch Baby Pancake With Caramelized Bananas and Strawberries

Dutch Baby Pancake With Caramelized Bananas and Strawberries

This Dutch Baby Pancake is an airy delight topped with caramelized bananas and strawberries, perfect for a weekend brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 180 ml milk room temperature
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 12 g white sugar
  • 90 g all-purpose flour
  • 99 g salted butter divided
  • 65 g brown sugar
  • 1 tsp ground cinnamon
  • 2 large bananas sliced into thick pieces
  • 30 ml orange juice
  • 150 g fresh strawberries sliced
  • 40 g toasted pecans roughly chopped
  • 1 serving Vanilla ice cream for serving

Equipment

  • Cast Iron Skillet

Method
 

  1. Preheat oven to 400°F with a cast iron skillet inside.
  2. Blend milk, eggs, vanilla, and sugar until combined.
  3. Add flour and blend until smooth.
  4. Melt 3 tablespoons butter in the hot skillet.
  5. Pour batter into skillet and bake for 25 minutes until puffed.
  6. Cook remaining butter with brown sugar, cinnamon, and vanilla.
  7. Add bananas and orange juice, simmer until tender.
  8. Stir in strawberries and pecans.
  9. Top baked pancake with ice cream and fruit sauce.

Notes

Serve immediately for the best texture and flavor. Feel free to customize the fruit toppings based on your preferences.