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Dutch Baby Pancakes are a simple but indulgent breakfast!
An extra quick batter is prepared in the blender, poured into a hot skillet, and baked to golden buffy perfection.
The result is a perfect tender pancake ready to be topped with fresh fruit, maple syrup, Nutella, or powdered sugar.
What is a Dutch Baby aka German Pancake
A dutch baby pancake is also called a German pancake, and it is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat.
They are almost like an extra large popover with a delicate texture and a slightly eggy flavor.
We love dutch baby pancakes because:
- the batter takes literally 2 minutes to make
- they can be topped with anything from sweet to savory
- they bake quick and easily in the oven (no flipping or babysitting required)
- dutch babies are a real showstopper!
Tips for the Perfect Dutch Baby Pancake
- Ensure that the ingredients are room temperature.
- Preheat the skillet to get that beautiful puffy rise on the dutch baby.
- A cast iron is nice, but not required. You can use any 9-10″ oven-safe skillet.
- A 10″ works well but for extra high edges, choose a 9″ skillet.
- For a smooth batter, use a blender, an immersion blender, or a food processor. If you don’t have a blender, you can also use a whisk but, unlike a traditional pancake batter, you don’t want lumps in this batter. The batter will be thinner, more similar in consistency to a crepe batter.
How to Make a Dutch Baby
Don’t let this simple dutch baby pancake recipe fool you, this delicious breakfast treat tastes anything but simple!
- Preheat the oven and the skillet.
- Blend all ingredients together (or whisk in a bowl).
- Remove the hot pan from the oven, melt unsalted butter directly in the pan, then add batter.
- Quickly place it back in the oven and bake until puffed and golden brown.
Serve hot right from the skillet with your favorite fruit, syrups, or toppings. Strawberry sauce or blueberry sauce are great additions, especially with some homemade whipped cream!
Easy Variations
This Dutch Baby is always a hit with the family! It is a light and fluffy pancake with puffed edges perfect for adding your favorite toppings after it comes out of the oven.
However, if you’re wanting to experiment a little, here are a few ways to change up the batter before it hits the pan:
- Add ½ teaspoon of cinnamon.
- Add a squeeze of lemon juice.
- Swap the vanilla extract for almond or maple (or your favorite flavor)!
- Use whole wheat flour in place of the all-purpose
- Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
Favorite Toppings
The great thing about a dutch baby recipe is that is can be topped with almost anything or everything, sweet or savory!
- Fresh fruit, blueberries, raspberries, homemade apple pie filling
- Shredded cheese and thinly sliced ham (added while it’s still warm).
- Poached eggs and crumbled bacon.
- Jam, ricotta cheese, or lemon curd.
- Whipped cream, a sprinkle of powdered sugar.
Pancakes for Breakfast!
Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!
Dutch Baby
Baked in a preheated cast-iron skillet, dutch baby pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, or powdered sugar.
Follow Spend with Pennies on Pinterest
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Add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth).
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Set batter aside. Place a 9″ or 10″ skillet in the oven and preheat to 425°F.
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When the oven is hot, remove the pan (it will be hot!) and add two tablespoons butter, swirling to melt.
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Pour batter into pan and immediately place back in the oven.
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Bake for 15-18 minutes until puffed at the edges and golden.
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Serve as desired.
- Preheat the skillet to get that beautiful puffy rise on the dutch baby.
- Use any 9-10″ oven-safe skillet. A 10″ works well but for extra high edges, choose a 9″ skillet.
- For a smooth batter, use a blender, an immersion blender, or a food processor. You can also use a whisk but, unlike a traditional pancake batter, you don’t want lumps in this batter.
- Top with fresh fruit, pie filling or jam for a sweet breakfast. Top with shredded cheese, ham or poached eggs for a savory breakfast.
Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Freeze in layers (with wax paper in between each dutch baby) in an airtight container for up to 2 months.
Calories: 354, Carbohydrates: 33g, Protein: 13g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 278mg, Sodium: 212mg, Potassium: 184mg, Fiber: 1g, Sugar: 9g, Vitamin A: 783IU, Calcium: 86mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Breakfast
Cuisine American
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