Dutch Baby Pancake

Happy Easter! Growing up, Easter was always full of Easter baskets, church in the morning, and a delicious brunch when we got home. One of my favorite brunches to help make was the Dutch Baby, or German Pancake, as it’s often called. I love it because it’s easy to whip up, and it’s delicious. You don’t need any fancy ingredients, and the whole thing gets prepped in a blender. A blender! You can cook up a Dutch Baby in a variety of pans, everything from a proper Dutch Baby pan (which can be a bit hard to find), to a paella pan or a good old cast iron skillet.

Dutch Baby | Soymilk + HoneyEverything gets whipped up in a blender in about 3 minutes, so there’s not a lot of prep to worry about. There’s also not a lot of cleanup (yay!). If you want to cook more than one, I’d recommend prepping both pans at the same time, getting one pan in the oven, and then whipping up the second Dutch Baby right after you put the first one in the oven. You can cook them both at once and just leave the second one in for and extra three or four minutes.

I like simple toppings on my Dutch Baby – a nice sprinkle of powdered sugar and a squeeze of fresh lemon. But you can also top them with fresh fruit, jam, or even sautéed apples.  The one thing to keep in mind is the serving size. If you look around, the serving size is often 1/4 of a pancake. But good luck with that one. I’d recommend splitting one in half and serving it alongside some fruit or something tasty. And if you’re really hungry, don’t be surprised if you finish off a whole pan..they’re so light and fluffy that you won’t realize how much you’ve eaten until it’s all gone.

5.0 from 1 reviews
Dutch Baby
 
Prep time
Cook time
Total time
 
This easy giant pancake is perfect for a quick brunch or breakfast.
Serves: 2
Ingredients
  • 3 eggs
  • ¾ cup flour
  • ¾ cup milk
  • 1 Teaspoon vanilla
  • 3 Tablespoons butter
  • Fresh lemon and powdered sugar (to serve)
Instructions
  1. Preheat the oven to 425F
  2. Add the butter to the pan and place it in the oven. (You want it to melt, not burn, so keep an eye on it!)
  3. While the butter is melting, place the eggs in the blender and blend on high for 1 minute.
  4. Gradually add the milk and then flour, blending for 30 seconds each.
  5. While the blender is running, add in the vanilla.
  6. Remove the pan from the oven and carefully pour the batter into the center of the butter. You should have a nice little ring of butter around the batter when you're done.
  7. Bake for 20-25 minutes.
  8. Serve with powdered sugar and lemon (and jam and fruit if you want something more).

 

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