A Dutch Baby is one of those really impressive-looking dishes that is actually insanely easy to make. In fact, you’ve probably got everything you need to make one in your kitchen right now. A Dutch Baby – in its simplest form – is just eggs, milk, flour, sugar and butter. That’s it! If you didn’t have anything other than those five ingredients, you could have a Dutch Baby piping hot out of the oven 20 minutes from right now.
I like to add a lil’ extra flavor to my Dutch Baby, but it’s nothing exotic and you’ve probably got a few flavor boosters sittin’ in your kitchen now – I add a pinch of cinnamon and a splash of vanilla for no reason other than I like both of those things and I like my breakfast pastries to have them whenever possible. The best part about a Dutch Baby – aside from how simple it is to make – is how versatile it can be. If you’re not into cinnamon, nutmeg is more traditional in this recipe, and if you don’t want to add vanilla, you don’t have to – you can absolutely be a Dutch Baby purist if you’d like.
As for toppings, anything goes! I’m a maple-syrup and blueberries kinda gal, but powdered sugar is a common presentation, as is cinnamon sugar or honey. You could always add some Nutella or peanut butter, and nuts would be a fantastic addition on top, too, if you’ve got any laying around. A fun way to serve this up is to bring it out to the table right in the skillet and let everyone self-serve their own toppings. A Dutch Baby Buffet, if you will. Any way you make it or serve it, it’ll be a hit, this I can pretty much guarantee. Here’s the recipe to get you started:
Sweet Dutch Baby
- 1/2 cup unsalted butter
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup milk
- 1 tbsp sugar
- 1 tsp vanilla optional
- pinch cinnamon or nutmeg
- maple syrup, powdered sugar, fresh fruit optional, as garnish
Preheat your oven to 425 degrees Fahrenheit or 200FAN.
While the oven preheats, prepare your batter by blending or hand-mixing all of the ingredients aside from the butter. Let the mixture sit while the oven preheats to allow the batter time to thicken slightly.
When the oven is preheated, add the butter to an oven-safe skillet, put the skillet in the oven and allow the butter to melt.
Once the butter has melted, remove the skillet from the oven and pour the batter into the skillet. Don't stir it, just pop the skillet right back into the oven and cook for 15-20 minutes, until the pancake is puffed and golden. Once it has deep golden color on the edges, it's ready.
Serve the Dutch Baby piping hot with whatever garnish you like! I prefer maple syrup and fresh fruit, but powdered sugar is traditional.