Dutch baby - a light and puffy pancake served with fresh fruit, powdered sugar, and maple syrup for breakfast or brunch. This easy dutch baby recipe requires a 5-min prep, 15-min bake time, no blender, and no special skills.
Preheat oven to 400°F and insert a 10” iron skillet to preheat. (I used my Instant Omni Plus countertop oven on the "bread" setting). * see recipe footnote about temperature
In a mixing bowl, whisk together MILK, FLOUR, EGGS, VANILLA, and SALT, removing any lumps. Allow batter to rest 5 minutes.
Carefully remove preheated skillet from the oven. Add BUTTER to the skillet and swirl to coat the surface.
Add the egg batter to the skillet and carefully place in the preheated oven.
Bake 10-15 minutes, or until puffed up and golden brown. To serve, leave the dutch baby in the skillet or transfer to a serving platter.
To serve, scatter toppings over the dutch baby, cut into wedges, and serve warm. * see recipe note about toppings
Dutch Baby NOTES:Oven temperature - you can bake the Dutch baby anywhere from 375° and 425°. It really depends on 1) how brown you like your pancake and 2) the accuracy of your oven temperature. I prefer to bake mine at 400° for about 10 minutes for a light, golden brown surface. But feel free to experiment.Dutch baby toppings - I used peaches, strawberries, blueberries, mulberries, powdered sugar, and maple syrup. Please note, nutrition data does not include topping information.