Sweet Dutch Baby with Balsamic Strawberry Compote

Hello, friends! Let’s start this week off with a little sweetness. I love a Dutch Baby because it can go sweet or savory and it’s so simple – and fun! The puffy shapes it bakes into are weird and wonderful; it feels too special to be so simple! I had some gorgeous strawberries, so I decided to do a Sweet Dutch Baby with Balsamic Strawberry Compote. Are you ready? Let’s do it!

Sweet Dutch Baby with Balsamic Strawberry Compote

Dutch Baby Batter

This batter couldn’t be easier or quicker. Start by preheating the oven to 425 degrees, place the rack in the lower middle position. In a blender, combine half and half, flour, sugar, eggs and nutmeg. You can use whole milk in this recipe, but I had half and half and it worked out just fine. Blend until smooth and incorporated, and set it aside while the oven continues to preheat. Letting the batter rest is good too, to let the flour get fully hydrated and the mixture can come up to room temperature for maximum puffing in the oven.

Add four tablespoons of unsalted butter to a 11-12 inch, oven safe skillet and place it in the oven. Watch it like a hawk – don’t walk away because we only want the butter melt, not sizzle or burn. Once the butter is melted, pull the skillet out and pour the Dutch Baby batter in.

Place the skillet back in the oven and set the timer for 15 minutes. We will start the strawberries now, but for pure enjoyment, keep the oven light on and sneak peeks (without opening the oven door) of that Dutch Baby as it grows!

Balsamic Strawberry Compote

Wash, stem and quarter the strawberries, I have one 16 ounce basket of strawberries. Combine the strawberries with two tablespoons of sugar and 1/4 cup of water in a small saucepan over medium heat.

Let the mixture come up to a nice bubbly boil and stir periodically as is reduces. Once it’s bubbling and thickened a bit, add two teaspoons of balsamic vinegar and continue to let simmer and reduce further. Taste the compote and continue to add a teaspoon of balsamic at a time until it tastes good to you. Add a pinch of salt. I usually end up with about 4-6 teaspoons of balsamic. Once it’s thickened up a bit and the strawberries are soft, remove from heat and let sit. It will continue to thicken up as it cools.

Balsamic Strawberry Compote reducing

Dutch Baby

When the Dutch Baby is super puffy and golden brown (about 15 minutes, but maybe 20…), reduce the heat to 300 degrees and bake 5 more minutes. When you take it out of the oven, it will deflate slightly.

Sweet Dutch Baby with Balsamic Strawberry Compote

Dust the Dutch Baby with confectioners’ sugar, slice it into wedges and top with the warm compote.

Alex isn’t a fan of warm fruit, so rather than adding the Balsamic Strawberry Compote to the whole thing, I served it along side and gave Alex some butter and cinnamon to top his. The powdered sugar melts into the still bubbling butter and reminds me of a cross between funnel cake and a thin, puffy clafoutis. It’s so tender, with just the right amount of crispy edge. The strawberries are sweet and jammy, with that hint of depth and tang from the balsamic.

Sweet Dutch Baby with Balsamic Strawberry Compote

Thank you all for starting your week off with me! I hope you give this gorgeous Sweet Dutch Baby with Strawberry Balsamic Compote a try. And pin this recipe on Pinterest, because this Dutch Baby will be perfect as a savory brunch dish too! Did you miss Sunday Supper yesterday? If you did, check it out; it is guaranteed to become a favorite: Chicken with Tomatoes, Pancetta and Mozzarella. Take care and be well, see you soon, xo Kelly

Sweet Dutch Baby with Balsamic Strawberry Compote

Sweet Dutch Baby with Strawberry Balsamic Compote

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Breakfast, Brunch, Dessert American
By Kelly Djalali Serves: 2-4
Prep Time: 20 minutes Cooking Time: 15-20 Minutes Total Time: 35-40 Minutes

A tender and eggy oven-baked pancake, with just the right amount of crispy edge. The strawberry compote is sweet and jammy, with a hint of tang and depth from the balsamic.


  • Dutch Baby
  • 3 Eggs
  • 1/2 cup Flour
  • 1/2 cup 1/2 & 1/2 or whole Milk
  • 1 tbsp. Sugar
  • Pinch of nutmeg
  • 4 tbsp. Unsalted Butter, plus more for serving if desired
  • Confectioners' Sugar or cinnamon sugar
  • Balsamic Strawberry Compote
  • 1 16-oz. Basket of Strawberries, stemmed and quartered
  • 1/4 cup water
  • 2 tbsp. sugar
  • 2 tsp. Balsamic Vinegar, plus more to taste
  • Pinch of Kosher Salt


Dutch Baby


Preheat oven to 425 degrees.


Combine eggs, half and half, flour and nutmeg in a blender and blend until well incorporated and smooth. Let sit while oven comes to temp.


When oven is at 425 degrees, add butter to an oven safe skillet and place in oven to melt butter, don't let it sizzle or burn.


Pour Dutch Baby batter into the skillet with the melted butter and bake in the oven for 15 minutes, or until the Dutch Baby is very puffy and golden brown. Reduce the oven temp to 300 degrees and bake for about 5 more minutes.


Remove from oven and dust with confectioners' sugar, slice into wedges to serve.

Balsamic Strawberry Compote


In a small saucepan combine the sugar, water and strawberries. Bring to a boil and cook until the mixture is reduced and has thickened a bit.


Add 2 teaspoons Balsamic vinegar and continue to reduce for about 5 minutes.


Taste the compote and add more balsamic a teaspoon at a time, to taste. Add the pinch of salt.


Remove from heat and let cool slightly. Compote will continue to thicken as it cools. Serve on top of Dutch Baby wedges.

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  • Sylvia Espinoza
    April 12, 2021 at 9:40 am

    The ideas you bring us are phenomenal! I love all things Dutch! 🙂 Currently have a Dutchman in our lives, too. This weekend and all of last week, you’ve brought us wonderful dishes. Still aiming to try some…as soon as I break away from some of my favs, like the French omelet, the sauerkraut sandwich from the trio, the avocado toast…all my go-to repeats! Thanks again for the recipes, kitchen tool ideas, etc. Learning lots in my old age 🙂 Hugs! ~

    • Kelly Djalali
      April 12, 2021 at 10:01 am

      Hi Sylvia! I am so happy you have some favorites from the blog! I love that you’re part of the blog, I really enjoy our little conversations! Have a great week, xo Kelly

  • VAMama
    April 12, 2021 at 9:57 am

    Wonderful! I’ve really been enjoying the wide variety of recipes you offer and explain so well.
    I also find the “extras” on the bottom part of your emails to be very helpful — is there anywhere that I can find them to refer back to? I’m thinking specifically of the various products you highlight and other tips and hints.

    • Kelly Djalali
      April 12, 2021 at 10:06 am

      Hello VAMama, Thanks so much for your comment. I am so glad you are enjoying the blog and the “extras” in the emails – thank you so much for subscribing! As of this moment, I don’t have an aggregated list of the “extras” but what a great suggestion! I can work on creating a post on the blog under the “Kitchen” tab to keep these recommendations/tips/tricks, etc. Or perhaps a special email for subscribers that has a list of what I have shared so far…I will think on this. Thank you so much for your support! Have a beautiful Monday! xo Kelly

  • Pat
    April 12, 2021 at 10:27 am

    We used to make Dutch Babies when the kids were growing up. Thanks for the reminder of this fun and tasty creation. Served with a little extra sugar and lemon juice is good too! I really enjoy your blog.

    • Kelly Djalali
      April 12, 2021 at 11:47 am

      Hi Pat, Dutch Babies are a perfect thing to make with kids! Lemon juice and extra sugar sounds like a perfect combination. Thanks so much for writing in today, I love to hear from readers, xo Kelly

  • Terry
    April 12, 2021 at 10:35 am

    I have never heard of this dessert before. It looks and sounds delicious so yes I will give it a shot ❤️Mom

    • Kelly Djalali
      April 12, 2021 at 11:48 am

      Hi Mom, Yeah, it’s like a giant popover, or Yorkshire pudding. I think you will really like it! xo Kelly

  • Deborah H
    April 12, 2021 at 12:31 pm

    Wow, I’ve never heard of this before, however I will give it a try. I always make ‘German’ pancakes, just like my Oma used to make. The recipe is super easy and uses basic ingredients everyone has, I hope you don’t mind if I share the recipe.
    For two pancakes use 1 cup flour, 1 cup milk and 1 egg. Mix it all together. Use a large fry pan (with lots of butter), pour half the mixture into the pan, with a spoon spread batter to fit pan – they should be dinner plate sized. Turn once the top sets. They are thicker than crepes, and can be served with similar toppings; fruit, dusted with powdered sugar, butter & syrup, hazelnut spread, or my husband (from England) uses lemon and sugar.

    • Kelly Djalali
      April 12, 2021 at 5:01 pm

      Thank you for sharing your recipe, Deborah! It sounds fantastic – and so simple to make. If you give this Dutch Baby a try, let me know how it goes for you. Thanks for stopping by the blog today, have a great week! xo Kelly