Dutch Baby
If you’re looking for a show-stopping breakfast or brunch option that will impress family and friends, look no further than the Dutch Baby. This delightful dish, often referred to as a German pancake, is light, fluffy, and has an impressive puff that will make anyone’s mouth water. Made with simple ingredients, it’s the perfect canvas for your favorite toppings, whether they be fresh berries, a sprinkle of powdered sugar, or a drizzle of maple syrup. Let’s dive into this easy and delicious recipe that will become a staple in your kitchen.
Why This Recipe Works
The beauty of a Dutch Baby lies in its simplicity and the way it transforms in the oven. The combination of eggs, milk, and flour creates a batter that puffs up dramatically when baked, thanks to the high heat. The sugar adds a slight sweetness, while the pinch of nutmeg provides a warm, comforting aroma. This recipe is not only easy to prepare, but it also offers versatility in toppings, making it perfect for any occasion.
Gather These Ingredients
- 3 large eggs, at room temperature
- 1 cup all-purpose flour, spooned and leveled
- 1 cup whole milk, at room temperature
- 2 tablespoons cane sugar
- 1 teaspoon sea salt
- Pinch nutmeg
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Fresh berries, for serving
Setup & Equipment
- Oven – Preheat it to a scorching 425°F (220°C) to ensure the Dutch Baby puffs beautifully.
- Mixing Bowl – A medium-sized bowl for whisking the batter.
- Whisk – To mix the ingredients until smooth.
- 9 or 10-inch Cast Iron Skillet – This is essential for achieving that crispy edge.
- Measuring Cups and Spoons – For precise ingredient measurements.
Dutch Baby: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature is crucial for creating the puffiness of the Dutch Baby.
Step 2: Prepare the Skillet
Place the cast iron skillet in the oven as it preheats. This will help the butter melt evenly and create a beautifully browned crust.
Step 3: Whisk the Batter
In a mixing bowl, combine the 3 large eggs, 1 cup of all-purpose flour, 1 cup of whole milk, 2 tablespoons of cane sugar, 1 teaspoon of sea salt, and a pinch of nutmeg. Whisk until the mixture is smooth and free of lumps.
Step 4: Melt the Butter
Once the oven has reached temperature, carefully remove the hot skillet. Add the 2 tablespoons of unsalted butter to the skillet and swirl it around until melted and bubbly.
Step 5: Pour the Batter
Quickly pour the batter into the hot skillet over the melted butter. Don’t worry if it seems a little uneven; it will smooth out in the oven.
Step 6: Bake
Return the skillet to the oven and bake for 20-25 minutes, or until the edges are golden brown and the center is puffed up.
Step 7: Serve Immediately
Once baked, remove the Dutch Baby from the oven. Dust with powdered sugar and serve with fresh berries on top. Cut into wedges and enjoy the fluffy goodness!
Ingredient Swaps & Substitutions
- Milk: You can use almond milk or oat milk for a dairy-free version.
- Butter: Coconut oil can be used for a dairy-free alternative.
- Flour: For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
- Sweetener: Maple syrup or honey can replace cane sugar if desired.
Cook’s Commentary
The Dutch Baby is incredibly forgiving, which makes it a perfect dish for novice cooks. Feel free to experiment with flavors; adding vanilla extract or citrus zest can elevate the taste. The beauty of this recipe is that it can be customized to fit your preferences. Top it with seasonal fruits, a dollop of yogurt, or even a drizzle of chocolate sauce for a decadent twist!
Freezer-Friendly Notes
If you have leftovers (which is rare!), you can freeze slices of the Dutch Baby. Allow it to cool completely, then wrap individual pieces in plastic wrap and store them in an airtight container. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. It’s a quick and delicious breakfast option on busy days!
Quick Questions
Can I make a Dutch Baby ahead of time?
While the Dutch Baby is best served fresh, you can prepare the batter ahead of time and store it in the fridge for a few hours before baking. Just give it a good whisk before pouring it into the skillet.
What if my Dutch Baby doesn’t puff up?
If your Dutch Baby doesn’t rise as expected, it might be due to the oven temperature not being hot enough or the batter being too cold when poured into the skillet. Ensure your oven is preheated and the skillet is hot!
Can I add flavors to the batter?
Absolutely! You can enhance the flavor by adding a teaspoon of vanilla extract or a bit of almond extract to the batter. Citrus zest is also a fantastic addition for a refreshing twist.
How do I store leftovers?
Store any leftover Dutch Baby in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Next Up in Your Queue
In Closing
The Dutch Baby is not just a dish; it’s an experience. The moment you pull it from the oven, its impressive puff will captivate your guests, and the delicious aroma will draw everyone to the table. This versatile recipe allows for endless possibilities in terms of toppings and flavors, making it suitable for any occasion. Whether it’s a leisurely weekend brunch or a special holiday breakfast, the Dutch Baby will surely be a hit. So gather your ingredients, heat up that skillet, and enjoy the delightful flavors and textures of this charming dish. Happy cooking!
Dutch Baby
Ingredients
- 3 large eggs at room temperature
- 1 cup all-purpose flour spooned and leveled
- 1 cup whole milk at room temperature
- 2 tablespoons cane sugar
- 1 teaspoon sea salt
- a pinch nutmeg
- 2 tablespoons unsalted butter
- powdered sugar for dusting
- fresh berries for serving
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is crucial for creating the puffiness of the Dutch Baby.
- Place the cast iron skillet in the oven as it preheats. This will help the butter melt evenly and create a beautifully browned crust.
- In a mixing bowl, combine the 3 large eggs, 1 cup all-purpose flour, 1 cup whole milk, 2 tablespoons cane sugar, 1 teaspoon sea salt, and a pinch of nutmeg. Whisk until the mixture is smooth and free of lumps.
- Once the oven has reached temperature, carefully remove the hot skillet. Add the 2 tablespoons unsalted butter to the skillet and swirl it around until melted and bubbly.
- Quickly pour the batter into the hot skillet over the melted butter. Don’t worry if it seems a little uneven; it will smooth out in the oven.
- Return the skillet to the oven and bake for 20-25 minutes, or until the edges are golden brown and the center is puffed up.
- Once baked, remove the Dutch Baby from the oven. Dust with powdered sugar and serve with fresh berries on top. Cut into wedges and enjoy the fluffy goodness!
Equipment
- Oven
- Mixing Bowl
- Whisk
- 9 or 10-inch Cast Iron Skillet
- Measuring Cups and Spoons
Notes
- You can substitute almond or oat milk for a dairy-free version.
- Use coconut oil instead of butter for a dairy-free alternative.
- Try gluten-free all-purpose flour to make this recipe gluten-free.
- Prepare the batter ahead and store in the fridge for a few hours before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or microwave.
