Light, fluffy and deliciously oversized, this baby Dutch pancake is sure to be a breakfast hit! Add all your favorite pancake toppings for a tasty treat the whole family will go crazy for.
Since breakfast is the most important meal of the day, start off right with some of my favorite recipes! (Besides that amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and fluffy scrambled eggs!
Homemade Dutch Baby Recipe
If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item – once you try it yourself you’ll understand the hype! Also known as German pancakes, Dutch babies are prepared in a skillet and have a soft, fluffy texture.
Imagine a mixture of crepes, pancakes and Yorkshire pudding! Dutch babies have a consistency with the best qualities of the three. They are perfectly sweet and fluffy! Now, a baby Dutch pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one for yourself. (Speaking from experience.) Top it all off with fresh fruit, whipped cream, maple syrup, and more. They are so tasty! Do it now, you can thank me later.
Ingredients you will need
Ditch the pancake mix and switch up breakfast with this quick and easy baby Dutch recipe! This is one of my favorite breakfast recipes because it uses simple ingredients. Gather all your favorite toppings and get ready to feast! Note: All measurements can be found below in the recipe card.
- Eggs: I used large eggs at room temperature! These give your Dutch baby its characteristic fluffy texture.
- Milk: Whole milk works best here! The high fat content will make your crepe rich and tender.
- Vanilla extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high quality vanilla will make a huge difference in the overall flavor.
- Sugar: I used regular white sugar to sweeten my pancakes.
- Plain flour: I used all-purpose flour! You want to make sure you use a low protein flour or your baby dutch will turn out chewy and dense.
- Salt: Salt improves the overall flavor of the crepe and also prevents it from tasting bland.
- Butter: Butter adds an extra layer of richness and flavor!
How to Make a Baby Hollandaise Pancake
Making a Dutch baby is kind of like making a big popover. You have to make sure you follow all the steps in the correct order to ensure you get a light and fluffy pancake, but they’re all super easy to make! It’s quickly become my favorite breakfast and I know you’ll love it just as much.
- Preheat the oven and pan: Preheat your oven to 425℉ and place your 10 inch cast iron skillet in the oven to warm it up. Make room for your skillet on the center rack of the oven, removing any racks that may be above it. (Your Dutch baby will explode like a balloon in the oven and deflate when taken out, so you don’t want him hitting the grates above.)
- Mixture ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour and salt. Blend for 10-15 seconds, stopping to scrape the mixer with a spatula. Continue mixing for another 5-10 seconds. It’s a runny paste!
- Rest: Let the dough rest in the mixer for 20 to 30 minutes.
- To melt the butter : Once the dough has rested and is ready, take the pan out of the oven and place your butter in the hot pan. Let the butter melt and coat the pan well.
- Add the dough: Pour your batter over the buttered pan and turn to evenly coat. Return the pan to your oven and check after 10-15 minutes. Your baby dutch should puff up and be evenly browned on top.
- Chill and serve: Once your baby Dutchman is ready and nicely browned, remove the pan from the oven. Allow to cool slightly before removing to serve.
Toppings and Service Tips
Here are some quick and easy ways to personalize your Dutch baby! These pancakes are super versatile, so use all your favorite toppings!
- Fruit at the bottom: I’ve seen it done with sliced peaches or apples in the bottom of the pan with the butter so you have a delicious cooked fruit surprise waiting at the bottom of your Dutch baby!
- Eat straight from the pan: You can eat the baby dutch straight from the pan if you like, or the plate.
- Salty fillings: If you’re more of a savory breakfast lover, skip the sugar and vanilla, and top with sausage or bacon.
- Sweet fillings: Dust with icing sugar, add blueberries, strawberries or raspberries, sprinkle with cinnamon or add a squeeze of lemon juice for a lively and zesty flavor! Adding caramel sauce or chocolate syrup on top is also a great idea!
How long will a Dutch baby last?
I would only recommend preparing and eating them fresh, but you can store them in the fridge for a few days if you like.
Storing leftover dough: You can make and store the batter in the fridge for 2-3 days, just be sure to whisk it before using it again.
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To print
Dutch Baby
Light, fluffy and deliciously oversized, this baby Dutch pancake is sure to be a breakfast hit! Add all your favorite pancake toppings for a tasty treat the whole family will go crazy for.
Servings 2 people
calories 476calories
Ingredients
- 3 large eggs ambient temperature
- ½ Chopped off whole milk ambient temperature
- 2 coffee spoons vanilla extract
- 3 soup spoons Granulated sugar
- ½ Chopped off all purpose flour
- 1 teaspoon salt
- 3 soup spoons Butter without salt
Instructions
Preheat your oven to 425℉ and place your pan in the oven to heat it up. Make room for your skillet on the center rack of the oven, removing any racks that may be above it. (your Dutch baby will explode like a balloon in the oven and deflate when taken out, so you don’t want him hitting the grates above.)
In a blender, add your eggs, milk, vanilla, sugar, flour and salt. Blend for 10-15 seconds, stopping to scrape the mixer with a spatula, and continue blending for another 5-10 seconds. It’s a runny paste!
Let the dough rest in the mixer for 20 to 30 minutes.
Once the dough has rested and is ready, take the pan out of the oven and place your butter in the hot pan, letting the butter melt and completely cover the entire pan.
Pour your batter over the buttered pan and turn to evenly coat. Return the pan to your oven and check after 10-15 minutes. Your baby dutch should puff up and be evenly browned on top.
Once your Dutch baby is ready, remove the pan from the oven and allow it to cool a bit before removing it to serve.
These are best served chilled, with your favorite toppings, berries, whipped cream, syrup, drizzle of chocolate, go crazy!
Nutrition
calories: 476calories | Carbohydrates: 46g | Protein: 14g | Big: 26g | Saturated fat: 14g | Polyunsaturated fats: 2g | Monounsaturated fat: seveng | Trans fat: 1g | Cholesterol: 298mg | Sodium: 1283mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980UI | Calcium: 123mg | The iron: 3mg
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