Dutch Baby with Maple-Pecan Strawberries

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2-4 1x



  • 2 eggs eggs
  • 2 tablespoons maple syrup
  • ½ cup 2% milk
  • ½ cup + 2 tablespoons whole wheat pastry flour
  • ⅛ teaspoon salt
  • 1 tablespoons butter
  • 3 cups strawberries, quartered
  • 2 tablespoons maple syrup
  • 1/4 cup pecan pieces
  • Greek Yogurt to finish


  1. Preheat oven to 400˚.
  2. Combine eggs, milk, flour, lemon zest, salt, and maple syrup in a blender. Pulse until combined.
  3. On the stop top, melt 1 tablespoon butter in a 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
  4. Add strawberries to pot or deep sided skillet, along with maple syrup, over medium heat. Cook for 5 minutes. Add in pecans and cook for 2 more minutes or until strawberries are soft.
  5. Serve with a dollop of greek yogurt.


*I used a hard wheat flour (all I had) which made the dutch baby a bit heavier. I’ve had great success with a soft whole wheat pastry flour- which I what I recommend to use!