This Dutch Baby recipe goes back to my childhood, this is actually my Grandmother’s recipe, she used to make Dutch Baby for me when I’d spend the night at her house or go over there for breakfast. This is a family recipe, it was passed down from her mother and is now one of our family favorites – it’s probably the number one request for breakfast in our house!
What is a Dutch Baby, anyhow?
Dutch Baby is a large, thin, fluffy “pancake” that has European heritage. I love it because it’s got a unique, fluffy texture and it’s really quick and easy to make and is delicious with toppings like jam, fresh squeezed lemon (which is my favorite) with a little syrup, or powered sugar.
Dutch Baby
- Total Time: 20 minutes
- Yield: One 12” Dutch Baby 1x
Ingredients
- 3 eggs
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 3/4 cup flour
- 3 Tablespoons butter
Instructions
- Preheat your oven to 425 degrees.
- In a medium bowl, whisk together eggs, milk and vanilla extract until well incorporated.
- Add flour and whisk until incorporated.
- In a heavy bottom 12″ oven-safe pan (I use a cast iron pan), add 3 Tablespoons butter and place in the oven until butter is melted.
- Remove pan from the oven, making sure butter is melted and evenly distributed over the bottom of the entire pan.
- Pour batter in hot pan and bake for 15 minutes.
- Serve with optional toppings and enjoy!
Notes
Toppings – Syrup, jams, fresh squeezed lemon juice and powdered sugar are just a few suggestions I enjoy serving with Dutch Baby.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Baking
Keywords: dutch baby recipe, breakfast, pancake