Made with just a few simple ingredients, this big ole’ puffy baked Dutch Baby comes together so quickly, perfect for a busy morning and is packed with protein.
What is a Dutch Baby?
Sometimes called a German Pancake, Puffed Pancake or a Dutch Puff, a Dutch Baby resembles a popover. Unlike pancakes, a Dutch Baby is baked in the oven. No more standing at the stove, flipping pancakes. It’s marvelous! Due to a lesser amount of flour and no leavening agents, a Dutch Baby is thinner than pancakes but just a filling and, dare I say, more delicious than pancakes.
This has become the most requested breakfast in our home. But, you can enjoy it anytime: breakfast, brunch, lunch or even breakfast for dinner!
What i love about this recipe
It uses eggs, lots of them. When you have access to endless farm fresh eggs, there are times of the year when every bowl, basket and egg carton in your home is full. I love that this recipe uses 4 eggs. If my family is extra hungry and doubling this recipe is what my family needs, it puts a nice dent into our abundance of eggs.
It is a time saver. I LOVE a good pancake. The kind that looks, tastes and feels like a pancake straight from the local diner’s griddle. And, while I love our Fluffy Sourdough Discard Pancakes, but sometimes, I just want to be lazy and skip time flipping pancakes one by one. The beauty of this recipe is taking a few minutes to mix the ingredients then letting it bake, giving me, and you, time to attend to other tasks.
prepare your supplies
- Medium Mixing Bowl
- Immersion Blender – I have mixed a Dutch Baby two different ways, with a whisk and with an immersion blender. Just go with the immersion blender, you’ll thank me later.
- 12″ Cast Iron Skillet– I own three different cast iron skillets, but this is my FAVORITE! I have tried other brands, but this one is the most forgiving to wear and tear, making it great for starters, just learning cast iron cooking!
- Measuring Cups and Spoons
- Whisk – If you don’t have an immersion blender.
gather your ingredients
- Eggs
- Milk
- All-Purpose Flour
- Vanilla Extract
- Maple Syrup
- Salt
- Cinnamon
- Butter
let’s get to it: How to make a dutch baby
- Preheat. Heat 12″ cast iron skillet or oven safe skillet in oven set for 425Β°F.
- Mix. In a medium mixing bowl, whisk eggs, milk, flour, vanilla, maple syrup and salt until well combined and there are no clumps.
- Brown the butter. Add 2 tbsp. of unsalted butter to hot cast iron skillet. Then, add skillet back to the oven for a minute or so, to melt and brown the butter.
- Bake. Pour Dutch Baby batter into cast iron skillet and bake for 15-20 minutes or until golden brown. When time is up, remove Dutch Baby from the oven. It will be puffy but deflate quickly. This is completely normal and kind of fun to watch, too!
- Enjoy. Serve with powdered sugar, fresh berries, maple syrup or jam. Any way you enjoy it, it’ll be delicious!
make it special: optional toppings
Sweet
- Fresh berries, topped with powdered sugar
- Sliced bananas, drizzled with melted chocolate
- Sliced peaches or apples, drizzled with caramel sauce
- Whipped cream, candied pecans, dried cranberries and a drizzle of maple syrup
savory
- Roasted vegetables like zucchini, tomatoes and onions
- Avocado, bacon and fried egg
- Prosciutto, ricotta cheese, arugula and fresh herbs
top recipe questions
Q: Instead of butter, can I use oil?
A: While I have not tried it with vegetable oil, olive oil or avocado oil, I have used coconut oil. I used it in a pinch when I ran out of butter. It worked just fine, and the Dutch Baby still rose perfectly. Using the coconut oil did add a nice little flavor but honestly, I’ll be sticking to butter!
Q: I don’t have a cast iron skillet. Can I use something else?
A: Absolutely! Any non-stick, oven safe skillet will work just fine. But, you can also use a pie plate or casserole dish.
Dutch Baby {German Puffed Pancake}
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup all-purpose unbleached flour
- 1 tsp. vanilla extract
- 1 tsp. maple syrup
- Pinch of salt
- Pinch of cinnamon
- 2 tbsp. unsalted butter to melt in skillet
Instructions
- Preheat. Heat 12" cast iron skillet or oven safe skillet in oven set for 425Β°F.
- Mix. In a medium mixing bowl, whisk eggs, milk, flour, vanilla, maple syrup and salt until well combined and there are no clumps.
- Brown the butter. Add 2 tbsp. of unsalted butter to hot cast iron skillet. Then, add skillet back to the oven for a minute or so, to melt and brown the butter.
- Bake. Pour Dutch Baby batter into cast iron skillet and bake for 15-20 minutes or until golden brown. When time is up, remove Dutch Baby from the oven. It will be puffy but deflate quickly. This is completely normal and kind of fun to watch, too!
- Enjoy. Serve with powdered sugar, fresh berries, maple syrup or jam. Any way you enjoy it, it'll be delicious!
Notes
