If you’re thinking, “What IS a Dutch baby?” Don’t worry, you’re not the only one who’s ever asked me that. Whether you call it a puff pancake, German pancake, a Bismarck, or a Dutch puff, it means the same thing: a big, delicious puffy pancake that you bake in the oven!
I’ve got lots of good news to share with you. For starters, Dutch baby pancakes taste SO good. They’re sweet, buttery, and almost melt in your mouth. On top of that, they are sooo easy to make! They only require a few ingredients, most of which you likely already have in your kitchen. Win, win, win!
Dare I say, I think they’re even easier than traditional pancakes, because you don’t have to stand there worrying about flipping times, etc. Not to say classic pancakes aren’t AWESOME, too (I have my best classic pancake recipe here). But Dutch baby pancakes are their own, delightful thing and you NEED to try them!
What to Put on Your Dutch Baby Puff Pancakes
You can put pretty much whatever you’d like on your puff pancakes. Start with what you’d put on regular pancakes, and go from there. I really like to top mine just with a bit of powdered sugar and syrup. But some days, jam on top is all I want! They’re also great with a drizzle of Nutella, or berries, or lemon juice…mmm!
How to Make a This Recipe
My Favorite Dutch Baby Puff Pancake Recipe
Ingredients
- 3 large eggs
- 2.5 tbsp butter melted, 0.5 tbsp used to grease the skillet
- ½ cup flour
- ½ cup milk
- 1 tsp vanilla extract or more, to taste
- 1 tbsp sugar
- ¼ tsp salt
Instructions
- Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.
- Melt 2.5 tbsp of butter in the microwave.
- In a mixing bowl, whisk three eggs. Add flour, milk, sugar, salt, and vanilla, and 2 tbsp of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased.Pour the batter into the hot, buttered skillet.
- Bake in the oven for 13-15 minutes, or until the dutch baby is puffy*, and slightly golden brown on top. Serve with powdered sugar, syrup, or your other favorite pancake toppings.
Notes
Nutrition
Oila!
By the way, I usually cut this into four pieces, so technically it could be four servings. That being said, I usually eat two of the pieces at a time! Especially if I’m not combining it with veggie sausage or some other tasty breakfast food.
And that’s that! I hope you love it! Please let me know how it turns out if you decide to make it and which toppings you choose.
If you’re hopping on the puff pancake/Dutch baby bandwagon, you HAVE to give my Caramelized Pear Dutch Baby a try too! Find the recipe right here.
For other vegetarian breakfast recipes, try these out!
CHEESY GARDEN VEGETABLE EGG BAKE
SAVORY BREAD PUDDING WITH GOAT CHEESE & HONEY
BROCCOLI CHEDDAR EGG AND HASH BROWN CASSEROLE
Happy eating!
xo – C
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