Description
This Dutch Baby recipe is a fluffy, oven-baked pancake that puffs up beautifully and is perfect for a special breakfast or brunch. Made with simple ingredients like eggs, milk, flour, and butter, it’s easy to prepare and deliciously topped with fresh berries, powdered sugar, and maple syrup.
Ingredients
Scale
Batter
- 6 tablespoons unsalted butter (sliced into squares, ¾ stick)
- 6 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Toppings
- Fresh berries
- Powdered sugar
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s hot enough for the Dutch Baby to puff up perfectly.
- Melt Butter in Dish: Spread the cubes of butter evenly in a 9×13 inch casserole dish and place it in the oven for about 3 minutes to melt the butter and heat the dish.
- Prepare Batter: In a blender, combine the eggs, milk, vanilla extract, flour, and kosher salt until the mixture is completely smooth.
- Pour Batter: Carefully remove the hot casserole dish from the oven and pour the blended batter into the dish over the melted butter.
- Bake: Return the dish to the oven and bake for 17 to 20 minutes, or until the edges have puffed up nicely and developed a golden brown color.
- Serve: Slice the Dutch Baby and serve immediately with fresh berries, powdered sugar, and maple syrup for a delicious breakfast treat.
Notes
- Be sure to pour the batter into the dish while it’s hot so the edges puff up properly.
- Do not open the oven door during baking to prevent the pancake from deflating.
- Customize toppings with your favorite fruits or syrups.
- Use a blender to ensure the batter is smooth and lump-free.
