A Dutch Baby is a light and fluffy pancake/crepe/popover. Perfect for breakfast, brunch, or dinner! And the best part – it’s super simple!
Oh… Dutch babies… I love them! They are light and fluffy and so delicious. There are a ton of recipes out there for Dutch Babies. But this one is by far my favorite. Some recipes call for two eggs and some call for three. This recipe has 3 eggs. A Dutch baby that only has two eggs doesn’t seem to come out as puffed up and beautiful. I mean, look at those beautiful puffed and golden edges. Three eggs is definitely the way to go. YUM.
What are Dutch Babies?
The term Dutch Baby refers to a German Pancake. Dutch babies are a sort of hybrid between a crepe, popover, and pancake. You get this delicious, buttery, puffy, crust and a crepe/pancake on the bottom. They are 100% amazing. The best part: they are waaaaay easier to make than pancakes. You don’t have to stand over the stove flipping pancakes. With this recipe, you just pour the batter into the cast iron skillet, bake, and then when it’s ready, you are ready to eat.
How to make Dutch Babies?
Preheat your oven to 450 degrees. Pop your cast iron skillet (I use a 9-inch skillet) into the oven while it preheats so that the skillet gets nice and hot. Add all of the ingredients to a blender and blend until a smooth batter is formed. Once the oven is preheated, pull the skillet out, and add the butter to the pan. I take a knife and swirl it all around the skillet, on the sides, too. Once the butter is completely, melted, add the batter to the skillet and then immediately put it back into the oven.
Bake for 18-23 minutes or until golden and puffed. Dust with powered sugar. Oh. It’s a beautiful thing.
And it has such a wow factor.
These babies do deflate rather quickly once you pull them out of the oven, so you will want to serve them immediately. You can add different types of fruits, lemon juice, or syrup. Some toppings that we like – apples cooked in butter, cinnamon, and brown sugar; bananas, blueberries, and whipped cream. The options for these babies are simply endless. Add whatever you like.
If you don’t have a cast iron skillet, you can use a heavy ovenproof skillet. This is the skillet that I use. I use a 9 inch cast iron skillet, but you could also use a 10 inch.
Hope you and your family enjoy this Dutch Baby as much as we do!
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