Dutch Baby
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Start your day off with a Dutch baby, a big, puffy pancake baked in a sizzling-hot buttered skillet.
Sometimes called a German pancake, a Dutch Baby is a big, poofy, family-style pancake with a custardy center — think of it as a cross between a crepe, a pancake, and a popover. It’s guaranteed to get oohs and ahhs when you set it on the table, and it’s so simple to make. You whirl up the batter in a blender, pour it into a sizzling-hot buttered skillet, and then slide it into the oven. As the Dutch baby bakes, the sides rise above the edges of the pan, creating a golden, puffy crust with a tender, eggy middle.
You’ll see from the photos below that Dutch babies collapse quickly as they cool, so have everyone seated at the table when you pull it out of the oven for maximum wow factor. To serve, dust the the pancake with confectioners’ sugar and top with fresh berries, if desired, then slice into wedges and drizzle with maple syrup.
What You’ll Need To Make A Dutch Baby
Step-by-Step Instructions
Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla.
Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven.
Pour the batter into the buttered skillet.
Carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden.
Dust the Dutch baby with confectioners’ sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
You May Also Like
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- Oven-Puffed Ham & Cheese Pancake
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- Crepes
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Dutch Baby
Start your day off with a Dutch baby, a big, puffy pancake baked in a sizzling-hot buttered skillet.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ cup milk
- 1 tablespoon maple syrup, plus more for serving
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Confectioners' sugar, for serving (optional)
- Fresh berries, for serving (optional)
Instructions
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Nutrition Information
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- Per serving (4 servings)
- Calories: 220
- Fat: 13 g
- Saturated fat: 7 g
- Carbohydrates: 17 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 7 g
- Sodium: 214 mg
- Cholesterol: 165 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was awesome! I mixed some organic raspberry jam into cottage cheese, and some homemade cannabutter 1:1. Definitely make this again!
So easy to make and delicious!
The best, turns out perfect every time. Thank you. We really enjoy them
Absolutely delicious and so easy! We doubled it and put it in a 12 inch cast iron skillet. It didn’t seem like it was puffing up at the end of the 20 minutes, so I switched to convection for a few minutes, and it rose high! We served it with butter, confectioners sugar and lemon juice. So good. Thank you Jenn, I have loved every recipe of yours that I have tried.