Imagine a breakfast so magical, it rises like a culinary phoenix right before your eyes, transforming from a simple batter into a golden, puffy masterpiece that will make your entire family's jaws drop. The Dutch Baby is not just a pancake—it's a breakfast experience that combines the drama of a soufflé with the comfort of a classic morning treat. Perfect for Easter brunch or any special morning, this recipe promises to elevate your breakfast game from ordinary to extraordinary with minimal effort and maximum wow-factor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar for dusting
- Fresh fruit for topping
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it heats to ensure the pan gets very hot.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend on high speed for 30-45 seconds until the mixture is completely smooth and slightly frothy.
- Carefully remove the hot skillet from the oven using thick oven mitts. Add the butter and swirl quickly to coat the entire bottom and sides of the pan, allowing the butter to foam and slightly brown.
- Immediately pour the prepared batter directly into the hot, buttered skillet. Do not stir or mix once poured.
- Return the skillet to the oven and bake for 18-20 minutes. The Dutch baby will puff up dramatically and turn golden brown around the edges, with a slightly custardy center.
- Remove from the oven and let rest for 2-3 minutes. The pancake will begin to deflate slightly, which is normal.
- Dust generously with powdered sugar and top with fresh seasonal fruits like strawberries, blueberries, or sliced peaches.
- Serve immediately while hot and puffy, cutting into wedges at the table for a dramatic presentation.
Tips
- Temperature is Key: Ensure your oven and skillet are blazing hot before adding the batter. This creates the dramatic rise and crispy edges.
- Blender Magic: Use a high-powered blender to create an ultra-smooth batter with no lumps, which guarantees a silky texture.
- Don't Open the Oven: Resist the temptation to peek while baking—the sudden temperature change can cause your Dutch baby to deflate.
- Timing Matters: Remove the pancake when edges are golden brown but the center is still slightly custardy for the perfect texture.
- Serve Immediately: A Dutch baby waits for no one! Serve right away for maximum puffiness and dramatic table presentation.
- Get Creative with Toppings: While fresh fruits are classic, try experimenting with different seasonal toppings like caramelized apples, berry compote, or even a drizzle of chocolate.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 160mg
