Dutch Baby Recipe (German Pancakes)
This Dutch Baby is a show-stopping breakfast! Fluffy, oven-baked pancakes topped with berries and whipped cream, perfect for any occasion.
Servings: 4 servings
Ingredients
Ingredients
- 1 can Cooking spray for greasing the pan
- 6 tablespoons Unsalted butter cut into tablespoons
- 1 cup All-purpose flour
- 1.33 cups Whole milk
- 3 large Eggs
- 1 large Egg yolk
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 tablespoons Granulated sugar optional for sweetness
- 0.25 teaspoon Ground cinnamon optional for a warm flavor
- 1 cup Fresh berries for serving, optional
- 1 cup Whipped cream for serving, optional
Instructions
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Spray your oven-safe skillet with cooking spray and add butter. Place in the oven to melt.
- Step 3: In a bowl, whisk together flour, milk, eggs, egg yolk, salt, vanilla, and optional sugar and cinnamon until smooth.
- Step 4: Pour batter into melted butter in the skillet and bake for 20-25 minutes until golden and puffed.
- Step 5: Serve warm with berries and whipped cream.
Equipment
- Oven-safe skillet or cast iron pan
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- For a gluten-free option, use gluten-free all-purpose flour.
- Almond or oat milk can be substituted for dairy-free.
- Coconut oil or vegan butter works as a dairy-free substitute.