Cherry Dutch Baby

This cherry Dutch baby is one of those recipes I always come back to. It’s somewhere between a pancake, a popover, and something custardy like a French clafoutis. We make it when we want a cozy breakfast but don’t want to stand over the stove flipping pancakes. You just throw it in the oven and let the magic happen.

The edges puff up like a golden crown, the center stays soft and light, and the cherries get jammy and sweet. It’s so easy: just blend, pour, and bake!

I usually make it on weekend mornings when we have a bit more time. My kids love watching it rise through the oven window. And when it deflates after a few minutes? That’s normal but we still think it’s special.

You can serve it plain with a sprinkle of powdered sugar or a drizzle of maple syrup. Or go simple like us: straight from the pan with forks.

Ingredients (with notes)

2 cups fresh cherries, pitted – I like to leave them whole or halved if they’re large. They soften and sweeten as they bake.

3 large eggs – These help the pancake puff slightly and give it that custardy texture.

½ cup granulated sugar – Just enough to sweeten the batter and balance the tart cherries.

1 cup whole milk – Adds moisture and richness; feel free to use 2% if that’s what you have.

½ cup all-purpose flour – Helps set the structure while keeping things light.

1 teaspoon vanilla extract – Adds warmth and subtle depth.

Pinch of salt – Just a little to bring out all the flavors.

Butter for avocado oil, for greasing the dish – So the batter doesn’t stick and the edges brown nicely.

Optional: powdered sugar, for finishing – A light dusting makes it feel extra special.

See recipe card for quantities.

Instructions: Step by step

Step 1 – Preheat oven to 350°F (175°C). Generously butter a 9-inch pie dish or similar baking dish.

Step 2 – Arrange the cherries in a single layer across the bottom of the dish.

Step 3 – Make the batter: In a medium bowl, whisk together the eggs and sugar until lightly frothy. Add the milk, flour, vanilla, and salt. Whisk until completely smooth.

Step 4 – Combine: Pour the batter evenly over the cherries.

Step 5 – Bake for 35–40 minutes, or until the top is lightly golden and the center has set but still has a gentle wobble.

Step 6 – Cool slightly before serving. Dust with powdered sugar if you’d like.

Substitution Option

Try it with blueberries, raspberries, peaches, or plums — anything soft and bake-friendly.

Storage

Best served warm, but you can refrigerate leftovers for up to 2 days. Reheat in the oven or enjoy cold.

FAQ