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Roasted Cherry Dutch Baby with Amaretto Whipped Cream

Roasted Cherry Dutch Baby with Amaretto Whipped Cream

  • Yield: 4 servings 1x



For the Cherries:

  • 1½ cups pitted fresh cherries
  • 1 tablespoon canola oil
  • 2 tablespoons honey
  • 2 tablespoons amaretto liqueur
  • Pinch of salt

For the Dutch Baby:

  • 4 tablespoons unsalted butter
  • ½ cup whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste or extract
  • ½ cup flour
  • 1 teaspoon salt

For the Whipped Cream:

  • 1 cup cold heavy cream
  • 1 tablespoon amaretto liqueur
  • 12 tablespoons powdered sugar (to taste)
  • 1 teaspoon vanilla bean paste or extract

For Serving:

  • Powdered sugar
  • Maple syrup
  • Toasted slivered almonds


For the Cherries:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Spread the cherries out in an even layer on the baking sheet and drizzle with the oil, honey, amaretto, and a pinch of salt. Toss well to evenly coat.
  3. Bake for 15-20 minutes, stirring once or twice, or until the cherries are soft and bursting and the juices in the pan have somewhat thickened.
  4. Remove and set aside. Keep the oven on at the same temperature for the Dutch baby.

For the Dutch Baby:

  1. Place the butter in a 10-inch cast iron skillet and place the skillet in the oven while you mix up the batter.
  2. In a mixing bowl, whisk together the milk, eggs, sugar, and vanilla until well combined.
  3. Whisk in the flour and salt and mix until the batter is mostly smooth (a few small lumps are fine).
  4. Remove the hot skillet from the oven and quickly pour in the batter. Be careful as the melted butter in the skillet may pop and sizzle as you do this.
  5. Return the skillet to the oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden all over.
  6. Reduce the oven temperature to 300°F and continue baking for another 5 minutes.
  7. Remove the skillet from the oven.

For the Whipped Cream:

  1. While the Dutch baby is baking, beat the cream using a hand or stand mixer until soft peaks form.
  2. Add in the amaretto, sugar, and vanilla and beat again to incorporate.

To Serve:

  1. Because Dutch baby pancakes tend to deflate as soon as you take them out of the oven, I like to have everything else ready to go by the time it is almost done in the oven.
  2. When the pancake is done, quickly top it with the roasted cherries and any pan juices (don’t waste that amazing flavor!).
  3. Dust with powdered sugar, drizzle with maple syrup, and garnish with dollops of the whipped cream and toasted almonds. Switch up the toppings as you see fit.
  4. Serve immediately.


  1. To achieve maximum puffiness for your Dutch baby pancake, ensure your milk and eggs have come to room temperature. Cold ingredients can be used, but your pancake will not be as fluffy (it will still taste great, though).
  2. To save time, the cherries can be roasted at the same time as the pancake bakes. I’ve written these parts of the recipe as separate steps to keep things clear and easy.
  3. If you do not want to use amaretto liqueur, you can substitute with almond extract. It is very potent, so I’d add ¼ teaspoon at a time to the components, taste, and then adjust as needed.