Dutch baby pancake puffs are delicious, with pillowy pancake edges with a creamy center, made with fresh blueberry flavor, and baked in the oven in less than 20 minutes.
What Is A Dutch Baby?
Dutch babies are puffy oven pancakes that have a delicious custard center with a sweet, tangy blueberry flavor. They have a tasty, puffy crust and a creamy center.
What Is The Difference Between A Pancake and a Dutch Baby?
There are two main differences between the scrumptious, fluffy breakfast entrees that can help you distinguish between pancakes and Dutch babies.
- Dutch babies are made in the oven rather than on the stovetop like traditional pancakes.
- Both steam and eggs are what cause the batter to rise up, whereas pancakes need baking powder to do the heavy lifting.
Make our sheet pan pancakes for another oven pancake recipe. They are perfect for feeding a crowd!
Key Ingredients:
Eggs at room temperature are essential for this classic Dutch baby recipe.
Milk (or buttermilk), also at room temperature, helps create the batter, along with the all-purpose flour.
A combination of salt, brown sugar, vanilla extract, and unsalted butter adds the best flavor to the pancake batter.
Fresh blueberries are a great way to add fresh fruit flavor to the little fluffy pancakes.
Equipment Needed:
- Cast iron skillet
- Food blender or food processor
How to Make a Dutch Baby:
- Preheat your oven to 425°F. For this recipe, use a 10-inch skillet. Add the skillet to the oven and let it preheat in the oven, and then add an extra 10 minutes so it is very hot.
- Add eggs, milk, flour, salt, brown sugar, and vanilla extract to a food blender.
- Blend until smooth and then let the eggy batter rest for 10 minutes before making the puffy pancakes.
- Carefully remove the skillet from the oven and add the butter, and let it melt.
- Then swirl the butter around the skillet so the bottom and sides are completely coated.
- Pour the batter into the skillet when it is still very hot, adding fresh blueberries to the center, and bake the Dutch baby for 15 minutes or until puffed and golden brown on the edges.
Toppings and Flavor Ideas
Top the puffy oven pancakes with maple syrup or dust them with powdered sugar. Combine melted butter and powdered sugar to make a delicious dip. Carmel sauce or chocolate syrup are always good dipping choices too!
You can also use blueberries or other berries for this recipe. I like to add them because they turn into jam during baking, so you have extra flavor. You can also serve the Dutch baby with fresh berries.
Expert Tips
- Make sure your skillet is hot. This will give the Dutch baby that well-known shape and puffs. If your skillet is not hot, you will end up with a flat pancake.
- Make sure all your ingredients are room temperature. This will give a puffier Dutch baby.
Storage Instructions
Place the leftover Dutch babies into an airtight container and store them in the fridge for up to 4 days, or in the freezer for up to 3 months.
FAQ’s for German Pancakes
Using heavy cream should work, but it may cause the batter to be a little thicker; however, you could get even richer pancake puffs.
Yes, it will work perfectly fine with this eggy pancake recipe. Just replace 1 cup flour with 1 cup of gluten-free flour.
Yes! This Dutch baby pancake batter can be made ahead of time and stored in the fridge overnight or up to 24 hours.
The best results are made in a hot skillet, preferably an iron skillet, because it distributes the heat more evenly, cooking the Dutch babies better and getting a nice golden brown outside and the perfect dramatic rise needed.
What to Serve With This Recipe
We have even more breakfast recipes that you can make in the oven. Our Baked Omelet is super simple but has plenty of flavor. Then our Scrambled Egg Breakfast Muffins and Sausage Breakfast Casserole have the best combination of eggs and sausage for a filling meal.
Dutch Baby Recipe
Ingredients
- 3 large eggs, room temperature
- ⅔ cup milk, room temperature
- ⅔ cup all-purpose flour
- 1 pinch of salt
- 2 Tablespoons brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ½ cup fresh blueberries
Equipment
Instructions
Prepare the batter:
- Make the batter: Preheat your oven to 425°F. For this recipe, use a 10-inch cast-iron skillet. Add the skillet to the oven. Let it preheat in the oven, and then add an extra 10 minutes so it is very hot.
- Add eggs, milk, flour, salt, brown sugar, and vanilla extract to a food blender.
- Blend until smooth. Let the batter rest for 10 minutes.
Prepare the skillet:
- Grease the skillet; carefully remove the skillet from the oven and add butter. Swirl the butter around the skillet so the bottom and sides are nicely covered.
Add the batter:
- Add the batter; Pour the batter into the skillet while it is still very hot. Immediately add fresh blueberries and bake the Dutch baby for 15 minutes or until puffed.
Serve:
- Carefully slice the Dutch baby and serve it warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Such an easy way to make breakfast over the break. Too good!