Cherry Dutch Baby
A soft and custardy baked pancake filled with jammy cherries. This Dutch baby is baked in a pie dish — no skillet needed — and comes together in minutes. Lightly sweet, puffed at the edges, and perfect for a cozy breakfast or simple dessert.
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Servings: 47 people
Ingredients
- 2 cups fresh cherries, pitted Left whole or halved; they soften and sweeten while baking.
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk Adds richness; 2% works too.
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt Balances the sweetness.
- Optional: powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and butter a 9-inch pie dish.
- Arrange cherries in a single layer in the dish.
- In a bowl, whisk eggs and sugar until frothy. Add milk, flour, vanilla, and salt. Whisk until smooth.
- Pour the batter over the fruit.
- Bake for 35–40 minutes until puffed and lightly golden.
- Cool slightly before dusting with powdered sugar and serving.
Notes
– Best served warm but keeps for 2 days in the fridge.
– You can swap in other fruits like peaches, plums, or berries.
– A cherry pitter saves time and makes prep easier — you can find one online for about $10.
– You can swap in other fruits like peaches, plums, or berries.
– A cherry pitter saves time and makes prep easier — you can find one online for about $10.