Dutch Baby Recipe – Our Favorite Weekend Breakfast
Every Saturday for the last couple of years, I’ve made a dutch baby or two for breakfast. We typically have nice and slow Saturday mornings and my kids love a sweet breakfast. They love things like waffles and pancakes but their very favorite breakfast is this dutch baby recipe that I’ve been making for a few years now.
I had my first dutch baby, or german pancake, about nine years ago at a restaurant called Magnolia Haus in San Antonio, Texas. Matt and I lived there for a few months while he was in training and we discovered this delicious place pretty soon into our six-month stint in Texas. We went every couple of weeks and the two things I loved most at that restaurant were the dutch babies and their biscuits and gravy. Both things make my tummy rumble when I think of them. I still haven’t quite perfected a good biscuit but I have perfect a dutch baby recipe. 
We love making special breakfast items on the weekends and this one is a weekly ritual at this point. One 10-inch dutch baby feeds our family of four perfectly. Right behind cinnamon rolls, this is a family favorite.
Dutch Baby Pancake Recipe
These fluffy pancakes come together with simple ingredients and are baked in a hot cast-iron skillet. They are crazy easy to make because you just toss all of the ingredients into a blender and then pour into a buttered hot cast-iron skillet and bake.
To make a dutch baby you melt four tablespoons of unsalted butter in a cast-iron skillet in a 425-degree oven.
While the butter is melting you throw three eggs, 1/2 cup of flour, 1/2 cup of whole milk, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract into a blender and blend until the batter is smooth.
Right over the melted butter, pour the batter into the hot skillet. Put the hot pan back into the oven and bake for 20 minutes.
After 20 minutes, lower the temperature to 300 degrees and bake for five more minutes.
The dutch baby will be puffed and golden brown. After five minutes, remove the dutch baby from the oven, slice, and serve immediately.
We love this puffed pancake with fresh whipped cream and top with fresh fruit. Millie, of course, loves her with a slather of Nutella on top. Dutch baby pancakes are great with a dusting of powdered sugar as well or some slices of bananas and a drizzle of maple syrup.
We love this dutch baby recipe so much that we make it weekly. I highly recommend trying this for a quick weekend breakfast. If you are serving more than a family of four, I would double the recipe and bake two or bake the double batch in a 9×13 baking dish.
Dutch Baby Pancake
Ingredients
- 3 eggs
- 1/2 cup flour
- 1/2 cup whole milk (could use any milk here - I prefer whole)
- 4 tbsp unsalted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees
- Melt butter in a cast iron skillet in the preheated oven
- While the butter is melting add remaining ingredients to a blender and blend until smooth, scraping down the sides of the blender when needed
- Right over the melted butter, pour the batter into the hot skillet. Put the hot pan back into the oven and bake for 20 minutes
- After 20 minutes, lower the temperature to 300 degrees and bake for five more minutes
- The dutch baby will be puffed and golden brown. After five minutes, remove the dutch baby from the oven, slice, and serve immediately
