Best Dutch Baby Pancake Recipes

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DUTCH BABY PANCAKE



Dutch Baby Pancake image

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Provided by Cheri Liefeld

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 7

3 eggs
2/3 cup milk, room temperature
2/3 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 lemon, quartered
Powdered sugar

Steps:

  • Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
  • In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
  • Bake 20 minutes or until pancake is puffed and brown.
  • Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
  • Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
  • Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
  • Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

DUTCH BABY PANCAKE



Dutch Baby Pancake image

The puffy pancake-popover hybrid known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my preferred breakfast popover had garnered more than the normal number of negative comments. So, back to the blackboard we went and now, I'm pleased to offer a revised, repaired, and re-imagined Dutch baby recipe. Your patience has been rewarded. This recipe first appeared in Season 12 of Good Eats.

Provided by Level Agency

Categories     Breakfast

Time 50m

Number Of Ingredients 9

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
Powdered sugar, for serving
Lemon wedges, for serving

Steps:

  • Heat oven to 375ºF.
  • Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
  • Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  • Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  • Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

DUTCH BABY



Dutch Baby image

Provided by Ree Drummond : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup
6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
  • Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
  • Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
  • Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.

CLASSIC DUTCH BABY



Classic Dutch Baby image

The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, room temperature
Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

Steps:

  • Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
  • Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
  • Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.

DUTCH BABY



Dutch Baby image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Provided by Florence Fabricant

Categories     easy, quick, pancakes, dessert

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

  • Preheat oven to 425 degrees.
  • Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  • Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY



German Pancake (aka Dutch Baby) Recipe by Tasty image

Here's what you need: large eggs, granulated sugar, salt, milk, vanilla extract, all-purpose flour, butter, butter, powdered sugar, sliced strawberry

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 10

3 large eggs
1 ½ tablespoons granulated sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla extract
¾ cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons butter
powdered sugar, for serving
sliced strawberry, for serving

Steps:

  • Preheat the oven to 400°F (205°C).
  • Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
  • Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
  • Serve warm with powdered sugar and sliced strawberries.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams

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