dutch baby

Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd. 

Mini Dutch Baby Pancakes

all-purpose flour

milk

eggs

sugar

vanilla extract

salt

unsalted butter

Powdered sugar

Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF. 

Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces. 

Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted). 

Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving. 

Dutch baby puff pancakes are so easy to make and only require a few ingredients you probably already have in your kitchen!

My Favorite Dutch Baby Puff Pancake Recipe

2.5 tbsp butter (melted, 0.5 tbsp used to grease the skillet)

flour

vanilla extract (or more, to taste)

tbsp sugar

Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.

Melt 2.5 tbsp of butter in the microwave.

In a mixing bowl, whisk three eggs. Add flour, milk, sugar, salt, and vanilla, and 2 tbsp of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased.Pour the batter into the hot, buttered skillet.

Bake in the oven for 13-15 minutes, or until the dutch baby is puffy*, and slightly golden brown on top. Serve with powdered sugar, syrup, or your other favorite pancake toppings.

Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.

Dutch Baby

unsalted butter, melted (1/2 stick)

sugar,

berries

Maple syrup

Preheat the oven to 450°F.

In a blender, combine the flour, eggs, milk,...

In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.

In a 10-inch cast-iron skillet, heat the remaining...

In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.

Remove from the oven, add the mixed berries...

Remove from the oven, add the mixed berries in the center of the pancake and dust with powdered sugar. Slice into pieces and pour maple syrup over. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/luext9v2qlqbpryat5lh.mp4

Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Dutch baby pancake with drunken cherries

plain flour

tsp vanilla extract

tbsp vegetableor sunflower oil

cherries

golden caster sugar

tbsp brandyor kirsch

vanilla ice cream, to serve

Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.

Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up &ndash; remove the top shelf, if you can, as the pancake will puff up as it cooks.

Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.

When the pan is red hot, pull out the oven tray and pour in the batter &ndash; it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don&rsquo;t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

The best weekend mornings start with a cast-iron skillet and involve copious dollops of whipped cream. This Buttermilk Dutch Baby offers perfectly crisp edges encircling a soft, crepe-like center prime for drizzling, dolloping, and smearing with all manner of sweet toppings.

Buttermilk Dutch Baby

(roughly 2/3 cup) all-purpose flour

(roughly 2/3 cup) buttermilk

tsp almond extract

nutmeg

cinnamon

tsp nutmeg

cardamom,

Kosher salt

apples, blueberries

In a medium mixing bowl, whisk together the flour, buttermilk, eggs, sugar, almond extract, and nutmeg until well-combined.

Place butter in a 10-inch cast-iron pan (or other oven-safe pan) and place in the oven. Allow the butter to melt fully. Watch closely, lightly browned butter is fun but do not allow the butter to burn.

Once the butter is fully melted, give the pan a quick swirl and then add the batter to the pan on top of the butter. There will be some separation of butter and batter but do not be tempted to stir this into your batter or your Dutch baby will not bake properly.

Return the pan to the oven and bake for 20 minutes. Then lower the heat to 300 degrees F / 150 C and bake for another 5 minutes.

Remove pan from oven and dress with your choice of toppings. I prefer warm fruit (see below for brown butter fruit recipes) and whipped cream or a sprinkle of cinnamon and sugar or powdered sugar.

In a medium saucepan over medium heat, melt the butter, stirring occasionally. The butter will foam and then as the foam starts to dissipate the butter will begin to brown quickly. Once the color is amber, remove the pan from heat and immediately.

Add the brown sugar cinnamon, nutmeg, and fruit of your choice, stirring to combine. Return the pan to heat over medium-low, stirring often until the fruit has reached your desired level of softness. If the sugar syrup begins to boil, lower the heat so it maintains a simmer.

Serve over top of the Dutch baby with a dollop of whipped cream.

Optional topping - Brown Butter Spiced Apples, Peaches, or Blueberries

This Savory Buttermilk Herb Dutch Baby starts with a simple buttermilk batter which nestles into a puddle of melted butter in a hot cast-iron skillet. Before it takes a turn in the oven, the top is dressed with a generous sprinkle of fresh chives, dill, and tarragon. The resulting savory brunch dish offers lovely crisp edges encircling a soft, crepe-like center that is perfect for topping with all manner of savory toppings -- my favorite is a measure of smoked salmon, fresh tomatoes, and a lavish dollop of mascarpone!

Savory Buttermilk Herb Dutch Baby

80 g (roughly 2/3 cup) all-purpose flour

160 g (roughly 2/3 cup) buttermilk

tsp Kosher salt

tbsp fresh chives, chopped

tbsp fresh dill, chopped

tsp fresh tarragon, chopped

oz smoked salmon (or lox)

cherry tomatoes, sliced

oz mascarpone cheese (may sub

lemon

chopped fresh chives, dill,

black pepper

In a medium mixing bowl, whisk together flour, buttermilk, eggs, and salt until well-combined.

Place butter in a 10-inch cast-iron pan (or other oven-safe pan) and place in the oven. Allow the butter to melt fully. Watch closely as the butter will begin to brown if left in too long. Lightly browned butter is lovely, but you don&#8217;t want it to burn.

Once the butter is fully melted, remove the pan from the oven and give it a quick swirl to coat. Add the batter to the pan on top of the butter. There will be some separation of butter and batter but do not be tempted to stir this into your batter or your Dutch baby will not bake properly.

Sprinkle the top of the Dutch baby batter with the fresh chopped herbs.

Remove the pan from the oven and dress with your desired toppings. I prefer smoked salmon, fresh tomatoes, a dollop of lemon mascarpone, and a sprinkle of fresh herbs, flaky salt, and cracked black pepper (as noted above).

Buttermilk Herb Dutch Baby

In a small bowl, combine the mascarpone, lemon zest, and a generous pinch of Kosher salt using a small whisk or a sturdy spatula. Once combined, reserve to the side until ready to top.

*If you choose to substitute cream cheese for the mascarpone, allow to soften at room temp before working with it. Using a hand mixer, beat it with a splash of milk (1-2 tbsp), a pinch of salt, and lemon zest until it takes on a creamy consistency similar to mascarpone.

Optional toppings

This&nbsp;Apple Dutch Baby Pancake is like a dream come true! It puffs up in the oven beautifully. Topped with tender and sweet caramelized apples!

Apple Dutch Baby Pancake

unsalted butter, divided ((4 chunks of 1 tablespoon each))

Confectioners sugar

apples, peeled and sliced ((¼ inch thick))

brown sugar

maple syrup

Preheat oven to 425 degrees F. Place a 10 inch cast iron skillet in the oven to heat up.

Caramelized Apples: In a skillet, cook the sliced apples with cinnamon, brown sugar, maple syrup, and butter for about 10-15 minutes, until softened and caramelized. Set aside.

Combine eggs,  flour, milk, and granulated sugar in a blender. Blend until well combined.

Remove hot cast iron skillet from oven. Melt the 4 tablespoons of butter in the hot skillet, swirling it around to coat and cover the pan.

Add the pancake mix from the blender to the prepared hot skillet, and return to the oven. Bake for about 20-25 minutes, until puffed up. DO NOT open the oven before time is up, it will deflate the pancake. Instead, use the oven light and peek through the window if you can. If not, just trust the bake time and try at 22 mins.

Serve immediately with the caramelized apples. Dust with confectioners sugar. Enjoy!

I love outdoor cooking, especially when I'm camping, and waking up to a Dutch Oven Dutch Baby smothered in sweet berries is such a treat for my family!

Dutch Oven Dutch Baby

butter

vanilla

lemon juice (to squeeze on berries, if desired)

Using a 12 inch (8 quart) dutch oven, prepare 24 charcoals.

In a large bowl, combine the eggs, milk, vanilla, and lemon zest (this can be done ahead of time). When you're ready to cook, add the flour and salt and whisk together until well blended.

When the coals are nice and hot, place 8 coals directly under the dutch oven. Add the cube of butter and allow to melt. Once melted, add the batter to the pot, cover, and add remaining 16 coals to the lid.

Rotate the lid 1/4 turn every 5 minutes and allow the dutch baby to cook until set, about 25 minutes. It should puff up all the way to the lid and once the lid is removed it will fall. Remove from heat.

Cover with berries, powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!

This light and puffy Roasted Strawberry Dutch Baby has sweet and tangy balsamic roasted strawberries baked right in. It&#039;s topped of with fresh whipped cream and sliced strawberries to create the perfect brunch dish that is sure to impress your guests!

Roasted Strawberry Dutch Baby

strawberries

balsamic vinegar

olive oil (extra virgin)

honey

vanilla Extract

salted butter* (melted,

milk (I used whole milk)

Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.

In a medium bowl, toss sliced strawberries with balsamic vinegar, extra virgin olive oil, honey and salt until all strawberries are coated. Transfer strawberries to your prepared baking sheet, spreading them out in an even layer, and bake for 15 minutes.

After 15 minutes, remove baking sheet with strawberries from the oven and set aside. Raise oven temperature to 450 degrees F. Place a tablespoon of butter in a 10 inch cast iron skillet and place in oven for 10 minutes.

While your skillet is in the oven, add eggs, vanilla and melted butter to a large bowl and beat with an electric hand mixer until combined. Add flour to the bowl with the egg mixture and beat to combine.

Lastly, add milk to flour and egg mixture and beat until combined and batter resembles a thin crepe batter.

Carefully remove skillet from oven after 10 minutes and transfer roasted strawberries to hot skillet immediately. Pour batter right on top of strawberries and place skillet back in the oven. Bake Dutch baby for 20-25 minutes, until puffed and golden.

Do not open the oven for the first 20 minutes as you may deflate your dutch baby. Once Dutch baby is puffed and golden brown, remove it from the oven allow to cool for 10 minutes.

Add a few dollops of fresh or store-bought whipped cream on top the Dutch baby along with some fresh sliced strawberries. Slice and enjoy!

Crispy and puffed on the edges, with the most luscious custard-like inside, our Savory Dutch baby is going to be the showstopper of your next spring brunch. We toss Canadian Bacon, crispy asparagus, and nutty gruyere together and then sprinkle it over our fool-proof dutch baby batter.

Savory Dutch Baby

tsp salt

chives

asparagus (1/2-inch pieces)

oz shredded gruyere cheese

Preheat oven to 425 degrees. Place an oven-proof 10-inch skillet in the oven. Cast iron or non-stick work best.

Add eggs and milk to a blender. Blend until smooth. Add flour and salt. Blend on high until smooth, about 1 minute. Add chives. Pulse once to combine. Let the batter rest while you prep the rest of the ingredients and the oven comes to temperature.

When the oven preheats, remove the pan from the oven and add the butter. Swirl and then sprinkle all but 1/4 cup each of the asparagus and Canadian Bacon on the bottom of the pan. Pour the batter on top. Sprinkle the middle with cheese leaving a 1-inch border around the sides. Sprinkle the remaining asparagus and Canadian bacon on top of the cheese. Place in the oven and set the timer for 15 minutes.

After 15 minutes, reduce the heat to 375 degrees and cook another 10-15 minutes until golden brown and puffed.

Garnish with extra chives.

This savory Dutch Baby is packed with flavor from smoked Gouda cheese, fresh chives and salty smoked salmon. It's finished off with two over easy eggs for the most perfect savory pancake breakfast!

Smoked Salmon and Chive Dutch Baby

milk (I used unsweetened almond)

BBQ seasoning*

Gouda cheese (shredded)

chives (chopped)

oz salmon

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet.

In a blender, combine the eggs, milk, flour, salt, BBQ seasoning and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Add smoked Gouda cheese and chives to blender and stir with a wooden spoon to incorporate.

Remove the hot skillet from the oven and pour the batter into the skillet. Spread smoked salmon pieces over top of batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, cook two eggs over easy in a skillet and set aside.

Remove the Dutch Baby from the oven and top with eggs and additional chopped chives Serve warm with a drizzle of pancake if you desire.

This light and fluffy Peaches and Cream Dutch Baby is like a giant baked pancake. Sweet peaches are baked in and it is topped off with a Cinnamon Whipped Cream.

Peaches and Cream Dutch Baby

peaches

dark brown sugar

white whole wheat or all-purpose flour

peaches (for serving)

heavy whipping cream

In a medium bowl, toss peaches with brown sugar and cinnamon to coat. Transfer peaches to skillet with butter and cook in preheated oven for 5 minutes.

In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Remove the hot skillet from the oven and pour the batter into the skillet right on top peaches. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, make the cinnamon whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, vanilla extract and cinnamon with an electric hand mixer until stiff peaks form.

Remove the Dutch Baby from the oven and top with cinnamon whipped cream, peaches, powdered sugar, and maple syrup. Dig in!

This Apple Dutch Baby is perfect for breakfast or even dessert. Also called a Puffed Pancake, it is a cross between a pancake and a crepe. Filled with sweet apple slices, it is typically baked in a mini cast iron skillet but can also be baked in a small baking dish. Enjoy with a dusting of powdered sugar or top with fried apples for a special treat!

Apple Dutch Baby For One

salted butter

milk ((whole, skim, 1%, or 2%))

apple

Preheat oven to 400°F (200°C).

Put butter in a 6.5&quot; cast-iron skillet or small oven safe baking dish and place in the oven.

In a medium bowl, whisk together egg, milk, vanilla, and sugar. Add flour, salt, and cinnamon and whisk vigorously to remove lumps. Set aside.

Using oven mitts, carefully remove skillet from oven. Swirl butter around in skillet to coat completely.

Add sliced apples to the skillet, then pour batter over the apples.

In a separate small bowl, mix together 1 teaspoon of sugar and ⅛ teaspoon of cinnamon for the topping. Sprinkle over the top of the batter.

Place the skillet back into the oven and bake until the pancake is puffed in the center and golden brown along the edges, about 20-25 minutes.

Remove from the oven and use a spatula to transfer the Dutch baby from the skillet to a plate or cooling rack to cool 10 minutes.

Enjoy warm.

Dutch baby margherita pizza

1 large egg

plum tomatoes

mozzarella

garlic

Salt

basil leaves

Rub the butter all over a 6-inch cast iron skillet or similarly sized oven safe pan

In a small bowl, whisk together the egg, salt and milk

Remembering to wear your oven mitts, pull the skillet from the pan

Pour in the batter and then top with cheese, tomatoes and garlic

Bake until puffed up and golden, about 15 - 20  minutes

These puffy pancakes only take about 5 minutes to throw together using a blender, and they can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

German Pancakes

Tablespoons butter

Place butter in a 9x13-inch baking dish.  Set the baking dish in a cold oven, then turn the temperature up to 475 degrees F and let the oven preheat, heating the pan and melting the butter at the same time.  Check on the butter as it melts so it doesn't burn.  

Top 27 dutch baby recipes from across the web

The most viewed dutch baby recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Apple Dutch Baby For One

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Top 27 dutch baby recipes from across the web

The most viewed dutch baby recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Dutch Baby Pancakes

My Favorite Dutch Baby Puff Pancake...

Dutch Baby

Dutch baby pancake with drunken che...

Buttermilk Dutch Baby

Savory Buttermilk Herb Dutch Baby

Apple Dutch Baby Pancake

Dutch Oven Dutch Baby

Roasted Strawberry Dutch Baby

Savory Dutch Baby

Smoked Salmon and Chive Dutch Baby

Peaches and Cream Dutch Baby

Apple Dutch Baby For One

Dutch baby margherita pizza

German Pancakes

German Pancakes

Dutch Baby Bake

Oma's Apfelpfannkuchen ~ German App...

Meyer Lemon Dutch Baby Pancake

Apple Dutch Baby

Dutch Baby Pancake Recipe (German P...

Caramelized Pear Puff Pancakes

How to Make THE BEST Dutch Baby (Ge...

Dutch Baby (German Pancakes) VIDEO

Vegan Gluten-Free Dutch Baby (5 ing...

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Dutch Baby (German Pancakes)

The most viewed dutch baby recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine