Making a Dutch baby (a.k.a. German pancake) is a cook’s ultimate cheat code: It’s one of those breakfast recipes that look difficult to make when in reality it is quite simple. Just blend a few pantry staples (eggs, milk, flour, pinch of salt, etc.) into a smooth, thin batter, pour batter into a hot pan, pop pan into the oven, done. What you end up with is an impressively puffed pancake with billowy ripples that catch melted butter between its undulating folds.
In order to achieve a Dutch baby with proper rise, you need two things: A hot skillet and an eggy, well-blended batter. Preheating the pan in the oven while you prep the pancake batter is crucial for achieving the dramatic rise. But if your baby starts to deflate as it cools, don’t fret. It's in her nature and it’s nothing a pile of fresh berries and a mountain of salted-maple whipped cream (or even a simple dusting of powdered sugar) can’t fix.
Cook's Note: Dolloping whipped cream atop the still-hot Dutch baby risks the cream going from light and lofty to melted and runny. To prevent this, allow the Dutch baby to cool slightly before topping, or slice tableside and garnish each piece individually.
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What you’ll need
Blender
$40 At Amazon
Cast Iron Skillet
$30 At Amazon
Whisk
$10 At Amazon
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
5
1⅓
1¼
1
¼
1¾
3
1
6
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Blend 5 large eggs in a blender on medium-high speed until frothy, about 2 minutes. Add 1⅓ cups whole milk, 1¼ cups (156 g) all-purpose flour, 1 tsp. vanilla extract, ¼ cup pure maple syrup, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; blend on medium speed just until smooth and no dry pockets of flour remain, about 30 seconds. Set batter aside.
Step 2
Place a 10" cast-iron skillet in preheated oven; heat 10 minutes. Remove pan from oven, add 3 Tbsp. unsalted butter, and swirl to evenly coat bottom and sides. Carefully pour in reserved batter and bake until dark golden brown and puffed, 25–30 minutes. (Do not open oven door before 20 minutes.) Let Dutch baby cool slightly.
Step 3
Meanwhile, vigorously whisk 1 cup heavy cream, 3 Tbsp. pure maple syrup, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until soft peaks form, about 2 minutes.
Step 4
Top Dutch baby with whipped cream and 6 oz. fresh berries (about 1½ cups); drizzle with syrup if desired.