Dutch Baby (German Pancakes)
A Dutch Baby (or sometimes called German Pancakes) is light, airy, and sweet. Made with six simple ingredients, they are incredibly easy, just mix everything in a blender, bake for twenty minutes, and DONE. Top with fresh fruit, a dollop of whipped cream and a good drizzle of maple syrup…ah, beyond perfect!
Ingredients
- 1/4 cup (4 tablespoons) butter
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, whipped cream, yogurt, almond or peanut butter, butter, powdered sugar, fresh berries
Instructions
- Preheat oven to 425°F. In a glass 9x13" baking dish, add butter. Place dish into the oven to melt butter while the oven preheats. Keep a close eye on it, though, and remove from oven once it is melted (about 2 minutes).
- In a blender, combine eggs, milk, flour, salt and vanilla. Blend well, scrapping down sides of blender as needed.
- Pour pancake batter into the hot baking dish, over melted butter and bake 20-25 minutes, or until pancake has lifted up and turned golden brown.
- Remove from oven, cut, dust with powdered sugar and/or serve with maple syrup and fresh berries or any other favorite pancake toppings.
Video
Notes
Dutch baby pancakes are best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to about 4 days. To reheat it, you can pop it in the microwave or warm it in the oven or in a toaster oven at 300 degrees F.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 18g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 168mg | Sodium: 267mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 642IU | Calcium: 77mg | Iron: 2mg