Dutch Baby Recipe
Dutch baby pancake puffs are delicious, with pillowy pancake edges with a creamy center and baked in the oven in less than 20 minutes.
Serving4 Servings
Ingredients
- 3 large eggs, room temperature
- ⅔ cup milk, room temperature
- ⅔ cup all-purpose flour
- 1 pinch of salt
- 2 Tablespoon brown sugar
- ½ teaspoon vanilla extract
- 2 Tablespoon 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
You can 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.
Nutrition
Calories: 232 kcal · Carbohydrates: 27 g · Protein: 8 g · Fat: 10 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 143 mg · Sodium: 65 mg · Potassium: 153 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 429 IU · Vitamin C: 2 mg · Calcium: 79 mg · Iron: 2 mg