The Dutch Baby Pancake takes the idea of fluffy pancakes and follows it to its most delicious extreme. Crispy and buttery on the outside and almost ethereal on the inside, Dutch Baby Pancake is puffed to perfection! This golden-brown treat is a wonderful platform for all of your favorite pancake toppings or even for more savory fare like bacon and eggs. And since it only needs half an hour or less, you can make every breakfast a big deal!
Ingredients
- 4 tablespoons butter
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- maple syrup, optional, to taste, for topping
- whipped cream, optional, to taste, for topping
- yogurt, optional, to taste, for topping
- peanut butter, optional, to taste, for topping
- powdered sugar, optional, to taste, for topping
- fresh berries, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a glass 9×13-inch baking dish, add the butter.
Step 3 –Place the baking dish in the oven to melt the butter while it preheats, about 2 minutes. Make sure to remove the baking dish once the butter is melted.
Step 4 –In a blender, combine the eggs, milk, flour, salt, and vanilla, blending well and scraping down the sides of the blender as needed.
Step 5 –Pour the batter into the hot baking dish over the melted butter.
Step 6 –Bake until the pancake has lifted up and turned golden brown, about 20-25 minutes.
Step 7 –Remove the Dutch Baby from the oven and cut it into serving sizes.
Step 8 –Top with your favorite toppings.
Step 9 –Serve.