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A Dutch Baby, or puffed pancake, makes a delicious baked pancake recipe. A cross between a popover and a pancake, a Dutch Baby is a breakfast treat.
I love pancakes. I generally turn to my buttermilk pancake recipe since I know they’ll always turn out great and everyone loves them. But then, every once in a while when I’m craving pancakes yet don’t want to stand over the stove, these come in to play.
So simple to prepare, I just toss my butter into a skillet in the oven as it preheats as I mix up the pancake batter. For this, I’ve learned that my blender makes quick work of getting the pancake batter just right without much effort. I add all of the ingredients and blend for just a few seconds to get a consistent batter. Then, I pour the batter into the melted butter in the heated skillet and bake until the edges turn golden brown and puffed.
Once the Dutch Baby comes out of the oven, you have to move quickly as it deflates rapidly. I generally have my toppings ready to go on it and everyone seated at the table with forks in hand before I even open the oven door to remove it! Ha!
For this Dutch Baby, I topped it with blackberry syrup and whipped cream. In the fall, I love to pile on the fried apples, but seriously, just a dusting of powdered sugar is glorious!
Here’s my Dutch Baby recipe. I hope you love it as much as we do!
Dutch Baby Recipe
- Preheat oven to 375º F.
- Place butter in a 10-inch cast iron skillet and place in the oven as it preheats. As the butter melts, assemble your dutch baby ingredients.
- Add flour, sugar, salt, milk, eggs and vanilla into blender and blend on high for 30 seconds until well-combined. Carefully pour the batter into the preheated skillet on top of the melted butter. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Serve immediately with your favorite toppings.