Dutch Baby

5 from 1 vote

Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

Prep Time10

Cook Time15

resting time30

Total Time55

Course: Breakfast, brunch

Cuisine: German

Keyword: dutch baby recipe

Servings: people

Author: Alyssa Rivers

Ingredients

3 Large eggs room temperature
½ cup whole milk room temperature
2 teaspoons vanilla extract
3 tablespoons granulated sugar
½ cup all purpose flour
1 teaspoon salt
3 tablespoons unsalted butter

Instructions

Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula, and continue to blend for another 5-10 seconds. This is a liquidy batter!
Allow the batter to rest in the blender for 20-30 minutes.
Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, allowing the butter to melt and completely coat the entire pan.
Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
Once your Dutch baby is ready, remove the skillet from the oven and let it cool somewhat before removing to serve.
These are best served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!

Nutrition

QR code

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