Dutch Baby (German Pancakes)
This Dutch baby (aka German pancake) is buttery, fluffy, and irresistibly good! With a light custard center and crisp, golden edges, it’s a breakfast favorite.
Servings: 4 servings
Cost: $4.58
Equipment
- Blender high-powered
Ingredients
- Cooking spray
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1-1/3 cups whole milk
- 3 large eggs
- 1 large egg yolk
- 1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar optional
- 1/4 teaspoon ground cinnamon optional
- Fresh berries for serving, optional
Buttermilk syrup (optional)
- 1/4 cup dark brown sugar loosely measured/not packed, or light brown sugar
- 3/4 cup granulated sugar
- 8 tablespoons unsalted butter 1/2 cup
- 1/8 teaspoon fine sea salt
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425°F. Spray a 9x13 pan generously on the bottom and sides with cooking spray. Cut the cold (straight from the fridge) butter into 1-tablespoon pieces. Place the pieces in the prepared pan.
- In a high-powered blender, combine flour, milk, whole eggs, egg yolk, salt (reduce if using table salt or if sensitive to salt), vanilla, granulated sugar, and (if desired) ground cinnamon. Before blending mixture, place the prepared pan (with butter in it) in the fully preheated oven.
- Blend the batter until smooth. Check the pan in the oven; the butter should be mostly melted. Pull out the pan and swirl it around to coat all the bottom of the pan with butter. Return to the oven (if needed) until 100% melted. As soon as the butter is completely melted, immediately pour the batter from the blender into the pan. As you pour, pour in a figure-8 pattern.
- Place the pan in the oven and bake for 18–23 minutes or until puffed, lightly browned at edges and peaks, and no longer glossy. (This is right at 20 minutes for me.) Remove from the oven.
- Immediately sprinkle on powdered sugar and cut into slices to serve. Serve with fresh berries and buttermilk syrup, if desired. Other serving options are described in the post. Dutch baby is enjoyed right after being made—it doesn’t store well.
- Buttermilk Syrup (optional): In a medium pot (bigger than you think, as the syrup doubles or triples in volume!), add the loosely measured brown sugar, granulated sugar, butter, salt, and buttermilk. Heat over medium heat and stir occasionally until butter is melted, sugar is dissolved, and syrup is smooth. Reduce heat to low and simmer for 6–8 minutes. Remove from heat and immediately stir in the baking soda. Whisk quickly to dissolve and evenly disperse the soda. The volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm over pancakes.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven at 300°F until warm and crisp.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 36.7g | Protein: 11.6g | Fat: 24.3g | Cholesterol: 237.9mg | Sodium: 100.4mg | Fiber: 0.8g | Sugar: 12.9g