Recipe by: Chef Lenny, @whosagoodlizard

Dutch Baby or German Pancakes are a lot like a giant pop over.  Paired with some deliciously sweet Rainier cherries, and a dash of powdered sugar, I doubt you would even need syrup!

Servings: 4

Preparation: 10 minutes

Cook time: 20 minutes


  • 15 pitted and halved Rainier cherries
  • 4 eggs
  • 1 cup oat milk
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract
  • ½ tsp. pumpkin spice seasoning*
  • 1/3 stick of butter

*DIY Pumpkin Spice Mix

  • 3 tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • 2 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1 tsp. ground cloves

Add all the ingredients to a small bowl, mix until well combined. Store in an airtight container and label for future use.


  1. Preheat your oven to 425°F. Pit and halve your cherries. Set aside.
  2. In a medium sized bowl or blender, add eggs, oat milk, flour, salt, sugar, vanilla extract and pumpkin spice mixture. If mixing by hand, make sure to whisk very thoroughly. The better blended it is, the fluffier your final product will be.
  3. In the meantime, place your dish in the oven, with the 1/3 stick of butter. You can either use a 9×13” casserole dish or a 12” cast iron high-sided skillet. Check your pan frequently, as you are wanting the butter to melt and slightly brown.
  4. When the pan is ready, carefully remove it from the oven and pour in your prepared batter. Immediately place the pan back in the oven and set your timer for 10 minutes.
  5. When the 10 minutes is up, carefully toss the Rainier cherries onto the top of the cooking Dutch baby, close the oven and set your timer for another 10 minutes. 
  6. At this time, your Dutch Baby should be puffed and golden brown and the cherries cooked. Cut into quarters right in the pan and serve hot!
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