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Dutch Baby Recipe

Fluffy Dutch Baby Recipe: Transform Your Breakfast Game

This Dutch Baby Recipe transforms everyday ingredients into a magnificent, fluffy creation for breakfast.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: German
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake
  • 1 stick Butter Reduce by half or substitute with coconut oil for a different taste.
  • 1 cup Milk Any type of milk works; reduced-fat and whole milk are preferred.
  • 1 cup Flour All-purpose flour is ideal; gluten-free 1:1 flour may not puff as high.
  • 5 large Eggs Essential for the pancake's puffy structure.
  • 1 tablespoon Sugar Only one tablespoon is needed to enhance the flavor.
  • 1 teaspoon Vanilla Extract High-quality extract makes a delightful difference.
  • 1 pinch Salt Consider reducing the amount if using salted butter.

Equipment

  • blender
  • 9x13-inch baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) with a 9x13-inch baking dish inside for about 10 minutes.
  2. Blend the flour, milk, eggs, sugar, vanilla extract, and salt until smooth for about 30-45 seconds.
  3. Remove the hot baking dish and add butter to melt, coating the bottom evenly.
  4. Swirl the melted butter up the sides of the baking dish and pour in the blended batter.
  5. Bake for 13-17 minutes until edges are puffy and golden brown.
  6. Carefully remove from oven and serve immediately with powdered sugar or toppings.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Serve immediately for the best presentation, as the Dutch Baby will deflate quickly.

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