Dutch Baby
A Dutch Baby is one of our favorite breakfasts. It’s quick to whip up as long as you have about 30 minutes for baking. Plus, with all the eggs, it’s higher in protein than traditional pancakes or waffles—so it’s both delicious and filling! I hope you give it a try. Let’s get to the recipe:
Set your oven to 400°F (200°C). Place your baking dish or skillet in the oven to heat.
Add the butter to the hot dish and let it melt while the oven preheats.
In a blender, combine the remaining ingredients (eggs, milk, flour, salt, and any flavorings you’re using) and blend until smooth. (I used soft white wheat, but I’ve also used other grains and all-purpose.)
Carefully remove the hot dish from the oven. Pour the batter into the melted butter.
Return the dish to the oven and bake for 27–30 minutes, or until the Dutch Baby is puffed and golden brown.
Remove from the oven and let it cool for about 5 minutes before serving.
Optionally, top with a berry compote, fresh fruit, or syrup. Enjoy warm!
Ingredients
Method
- Set your oven to 400°F (200°C). Place your baking dish or skillet in the oven to heat.
- Add the butter to the hot dish and let it melt while the oven preheats.
- In a blender, combine the remaining ingredients (eggs, milk, flour, salt, and any flavorings you’re using) and blend until smooth.
- Carefully remove the hot dish from the oven. Pour the batter into the melted butter.
- Return the dish to the oven and bake for 27–30 minutes, or until the Dutch Baby is puffed and golden brown.
- Remove from the oven and let it cool for about 5 minutes before serving.
- Optionally, top with a berry compote, fresh fruit, or syrup. Enjoy warm!
Notes
- In my experience, you’ll get a much higher rise with all-purpose flour, but I enjoy the flavor with fresh milled flour better. (:
Hi! I see in the directions sugar is listed, but I don’t see the sugar measurement in the ingredients list? Could you post that? Thank you!
Thank you for pointing that out. I meant to put “salt.”
There are some recipes out there that call for sugar, but I don’t think it’s necessary when topping with maple syrup. (: