5.0 from 9 votes
Dutch Baby
My Dutch baby (AKA German pancake) is SO simple to make! The batter comes together in the blender in seconds and puffs up beautifully in the oven. Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 222 kcal
Course:
Breakfast
Cuisine:
German , American
Ingredients
- ½ cup milk I prefer whole milk but any kind will work
- ½ cup all-purpose flour
- 3 large eggs
- 2 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon table salt
- 3 Tablespoons unsalted butter (room temperature)
- powdered sugar berries, maple syrup, or desired toppings for finishing
Instructions
- Place skillet in the center rack of your oven, close the oven door, and preheat oven to 425F (220C).
- In a blender, combine milk, flour, eggs, sugar, vanilla extract and salt (do not add the butter here). Blend for 10 seconds, pause and scrape the sides of the blender with a spatula if all ingredients aren’t incorporated, and blend another 5-10 seconds longer. Set aside while oven fully preheats.
- Once oven reaches 425F (220C) (and make sure it truly reaches temperature, it’s ideal to have an oven thermometer in your oven or to let it run an extra 5 minutes or so after it tells you it’s preheated to ensure it’s hot enough), carefully use oven mitts to remove cast iron skillet from the oven. Immediately add butter to the skillet and swirl so it completely coats the bottom of the pan as it sizzles and melts (butter should begin to brown).
- Immediately pour contents of blender evenly into skillet and, carefully, using oven mitts, return skillet to center rack of oven and bake for 20-23 minutes, until Dutch baby is puffed and golden brown all over.
- Serve warm. I’ll usually use a knife or pizza cutter to cut into wedges. We like ours with a sprinkling of powdered sugar. The Dutch baby will shrink as it cools, this is normal!
Cup of Yum
Notes
- I’ve found you get the best results with this recipe if you use a blender (or even a food processor), it allows the ingredients to incorporate properly. If you don’t have one you can vigorously whisk the ingredients together until combined.
- Dutch babies are best served warm and do not keep well, I recommend enjoying the same day they are prepared, while still warm.
Nutrition Information
Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
149mg
(50%)
Sodium
351mg
(15%)
Potassium
111mg
(3%)
Fiber
0.4g
(2%)
Sugar
8g
(16%)
Vitamin A
490IU
(10%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 351mg | 15% |
| Potassium | 111mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 490IU | 10% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.