Early in our pandemic quarantine, Daryle discovered a recipe for a Dutch Baby online and decided to try it out. We’ve been making them regularly ever since – at least twice a week. Originally, we thought maybe we were making something foreign and authentically Dutch, but that turns out not to be the case. The Dutch Baby, also known as a German pancake, is actually a U.S. invention, although which state gets the credit is a bit fuzzy. Regardless, the Dutch Baby is a delicious breakfast treat and we wanted to share our new find with our friends. It looks fancy, but is incredibly easy and requires very simple ingredients – and its much lighter than a typical pancake, so there’s not even any guilt. This is a great choice to serve at brunch, to breakfast guests or really any time at all. Enjoy!
Dutch Baby Recipe
½- cup flour
½-cup milk – we used whole
1T granulated sugar
¼-cup unsalted butter, to melt in the pan
Preheat the oven to 425. Combine the first 5 ingredients in a blender. Blend until smooth, stopping along the way to scrape down the sides. Put the butter into a 10-inch round straight-sided baking dish or cast iron skillet and put into the oven to melt. Once the butter is melted, give it a swirl to make sure the pan is well-coated and then pour in the batter. Bake at 425 for 15 minutes, then turn off the oven and leave the Dutch Baby in there for 5 more minutes. Then take it out, add toppings and serve immediately. Our favorite toppings so far are blueberries, powdered sugar and all-natural Vermont maple syrup. Yummy! We’d love to hear what variations you create and which toppings win in your household!
We have had this a couple of times now since you shared it.
Incredible and so easy! I substituted gluten free flour (basan) and it was delicious.
Thank you for sharing.
Glad you are enjoying it! And thank you for sharing your customizations 🙂