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Buckwheat Dutch Baby with Strawberry Rhubarb Compote

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x



For the strawberry rhubarb compote:

  • 1 lb rhubarb stalks, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 lb strawberries, stems removed and quartered

For the Dutch baby:

  • 3 tablespoons unsalted butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup Bob’s Red Mill Buckwheat Pancake Mix
  • 1/4 teaspoon vanilla
  • 1 pinch salt

For the basil whipped cream:

  • 1/2 cup cold heavy cream
  • 3 tablespoons chopped fresh basil


  1. In a large Dutch oven or heavy-bottomed saucepan over medium heat, bring rhubarb, sugar and water to a simmer. Cook, stirring occasionally, 7 minutes just until rhubarb is tender. Remove from heat; stir in strawberries. Set aside to cool.
  2. Meanwhile, heat oven to 425 degrees F. Place a 12-inch cast-iron skillet on middle rack of oven.
  3. Melt butter in a small saucepan over medium heat; set aside to cool slightly. In a large bowl using an electric hand mixer, beat eggs 1 minute until pale and frothy. Add milk, pancake mix, vanilla and salt. Add 1 tablespoon melted butter. Beat 1 minute until well combined.
  4. Remove skillet from oven. Pour in remaining butter; swirl to coat. Pour batter into skillet. Immediately return skillet to middle rack of oven and bake 12 to 15 minutes until pancake is golden and baked through.
  5. While pancake bakes, make whipped cream: In a medium bowl, beat heavy cream until stiff peaks form. Fold in fresh basil.
  6. Top warm pancake with compote; serve with dollops of whipped cream.