How To Make A Dutch Baby Pancake (With How-To Video!)

Easy Dutch Baby Recipe

Want to make breakfast magic happen in your oven with ingredients that you probably already have in your pantry right now? Who doesn't? Don't be intimidated by its complicated-looking appearance. The Dutch Baby pancake is for you. Also known as a German pancake, the Dutch baby is super simple to make, but super impressive. And unlike traditional pancakes, require a minimal amount of hands-on time, which means you can spend 20 minutes savoring a hot cup of coffee, rather than manning the griddle. 

The perfect Capsule Kitchen recipe, the Dutch Baby is crispy, fluffy, airy, and the right amount of custardy. It is also the most beautiful right out of the oven. So gather onlookers or get your camera ready because the beautiful pillows will start to deflate as soon as you remove from the oven. 

There are also many ways to riff off a Dutch Baby - experiment with different toppings, or even try a savory version, like this recipe from Bon Appetit

Based on the recipe Dutch Baby by Amanda Frederickson, with modifications. 

 

 

Servings: 1 Large Dutch Baby Pancake (serves ~4) 

INGREDIENTS

  • 3/4 Cups All-Purpose Flour
  • 3 Eggs - room temperature (see recipe notes)
  • 3/4 Cups Milk (2% or whole) - room temperature
  • 1 Tsp Vanilla Extract 
  • 2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 2 Tbs Unsalted Butter 
  • 1/2 lemon (optional) 
  • 1/2 cup or more berries (optional) 
  • 1/2 cup powdered sugar (for dusting) 
  • Whipped cream or creme fraiche (optional) 

DIRECTIONS

Preheat oven to 450°F with your cast iron skillet in the center while you prepare the batter, and for a minimum of 20 minutes. 

Break eggs into the pitcher of your blender and blend on medium until frothy (~1 min). With the motor running, stream in milk and blend for another 30 seconds. Stop blender and add milk, vanilla, sugar & salt. Blend for another minute or so to combine. Scrape down sides if needed to ensure the mixture is fully combined. 

Once the skillet is preheated, carefully take out of the oven and quickly add 2 tablespoons of butter (skillet will be VERY hot). Swirl and put the skillet back into the oven for a few minutes for the butter to melt completely to prevent the skillet from cooling down. Once melted, quickly pour the batter directly into the skillet and put right back into the oven. 

Bake until the sides are puffed up and dark golden brown (15-20 minutes). 

Remove from the oven. Squeeze over the juice from 1/2 lemon, berries and a generous dusting of powdered sugar. Serve with creme fraiche or whipped cream on the side. Serve immediately. 

NOTES: 

  • To quickly bring eggs up to room temperature, place in a bowl of warm water 

 

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