Cherry Almond Dutch Baby

Cherry Almond Dutch Baby


"This puffy, almond-flavored baked pancake is topped with cherry preserves for a delicious breakfast or brunch treat."
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30 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
  2. Combine milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
  3. Reduce heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.



My new son-in-law is Dutch and I wanted to surprise him on Christmas morning with a Dutch treat. Willem and the rest of the family loved it! It was light and fluffy - like a popover. I added t...

I'm giving it a four because I wasn't too crazy about the almonds on top. Otherwise it was really good and easy! Next time i'll just make it without the almonds.