Dutch Baby Recipe

Dutch babies are a great addition to any brunch spread. Sweet, eggy and super fluffy, these oven-puffed breakfast creations are as delicious as they are visually impressive. Also known as German pancakes, they are made with just a few simple ingredients: eggs, flour, milk, and a touch of sweetener. Baked in a cast-iron skillet, the batter puffs into a golden pancake with crispy edges and an eggy center. Serve up this Dutch baby recipe at your next breakfast and it is sure to impress with its intricate appearance and addictive taste.

Dutch Baby Origin

The modern Dutch Baby was popularized by Manca’s, a restaurant in Seattle. However, it is thought to be inspired by Pfannkuchen—a thinner, crepe-like pancake traditionally cooked on the stove.

Ingredients

• 1/2 cup flour
• 1/2 cup milk
• 3 eggs
• 1 tsp vanilla extract
• pinch of salt
• 2 tbsp butter

Preheat over to 425F.

In a blender, combine 1 cup of milk, 1 cup of flour, 3 large eggs, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth and well-mixed.

Place 2 tablespoons of butter in a cast-iron skillet and heat it in the oven until the butter melts.

Carefully remove the skillet from the oven, swirl the butter to coat the pan, and immediately pour in the batter.
Return the skillet to the oven and bake for 15–20 minutes, or until the Dutch baby is golden brown and puffed up dramatically.

Turn off the oven and let the Dutch baby bake for an additional 5 minutes to set.

Remove from the oven, dust with powdered sugar, and top with fresh berries, your favorite toppings, or maple syrup.

Serve immediately and enjoy! The Dutch Baby will deflate as it cools down.

If you enjoy this breakfast item recipe, you might also enjoy these small batch chocolate chip cookies for a delicious sweet treat.