Friends, prepare to fall in love with this easy Dutch Baby recipe. I believe my first words after taking the first bite was “This is the only way I want to eat my pancakes from now on.” Ok, I may have been exaggerating a little bit, but seriously, w have these been all my life?! It’s a very smooth and light pancake that simply melts in your mouth. Not only is it fun to make, but it’s also very easy to make and only requires basic pantry ingredients. It’s definitely a showstopper and perfect to make anytime you want an extra special breakfast.
What Is A Dutch Baby?
A Dutch Baby pancake is like a cross between a popover and a crepe. It’s essentially a giant skillet pancake made with a thin, eggy batter that puffs up around the edges as it bakes in the oven. A Dutch baby is light, more eggy, and less cake-like than traditional American pancakes. It looks super fancy, but trust me it’s actually very easy to make.
DO I HAVE TO USE A CAST IRON SKILLET?
The key to a big fluffy Dutch Baby is that sudden burst of heat when the batter hits the hot skillet and that is definitely best achieved with cast iron. However any oven-safe skillet or baking dish will also work well when pre-heated. We tested this recipe using a cast iron skillet and a 9″ glass pie dish. Although the sides did not rise as much in the pie dish, the Dutch baby still baked quite nicely.
If you do decide to stray from using cast iron, just make sure to preheat the dish with your oven to get it as hot as possible, and use something round, about 9 to 10-inches in diameter.
How To Serve A Dutch Baby?
You can easily serve this dutch baby straight from the cast iron skillet or transfer it to a serving plate. We dusted ours with a little bit of powdered sugar and served it with fresh berries and pure maple syrup poured over the top. But feel free to play around with other toppings like whipped cream, hot buttered apples, pecans, yogurt, Nutella, lemon curd, or for a really fun twist try our Almond Dutch Baby with Ricotta and Jam!
Recipe by Cook Good Recipes
This Dutch Baby recipe looks super fancy, but is so easy to make! Perfect anytime you want an extra special breakfast or weekend brunch.
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- ($0.52)
- ($0.36)
- ($0.15)
- ($0.04)
- ($0.02)
- ($0.25)
- ($0.26)
Instructions
- Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
- Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
- Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
- Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
- Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
- Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
Nutrition
Serving: 1serving Calories: 229kcal Carbohydrates: 24g Protein: 8g Fat: 11g Sodium: 260mg Fiber: 1g
Read our full nutrition disclaimer .
How to Make A Dutch Baby – Step by Step Photos
Prepare the batter first. In a large blender, add 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature. Using an oven mitt carefully, remove the skillet from the oven and add 2 Tbsp of butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
Recipe by Cook Good Recipes
