Weekend Breakfast: Dutch Baby

Since before I was born, Dutch Baby was a staple in my family. Who doesn’t love a hot from the oven puffed pancake? My grandmother used to tell my father she made it sometimes on the farm. My dad being the youngest would say, “Maybe you did before I was born, but I don’t remember that.” 🙂 Either way, this recipe has been passed down and enjoyed over and over again by my family and our guests.

Only 4 staple ingredients make this puffed pancake come to life and it only takes a few minutes to get the batter into the oven. The blender does all the work. In 30 minutes or less, you’ll be eating buttery and tender Dutch Baby too. My family loves to top with a warm berry compote and whipped cream. Enjoy!

Weekend Breakfast: Dutch Baby

A buttery, oven baked puffed pancake. The sides get crisp while the middle stays tender. A treat to look forward to all week. Top with your favorite syrup or with warm berries and whipped cream.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Breakfast

Servings 4

Equipment

• Blender

Ingredients

  

For 8" x 8" square pan (feeds about 4 people)

• 1/4 cup` butter
• 3 eggs
• 3/4 cup milk
• 3/4 cup flour

For 9" x 13" pan (feeds about 6 people)

• 1/3 cup butter
• 4 eggs
• 1 cup milk
• 1 cup flour

Instructions

 

• Place butter in pan and set in 425 degree oven until melted (watch so it doesn't burn).
• Put eggs in blender and whirl on high speed for 1 minute.
• While blender is still running, add milk, the gradually add the flour slowly. After all flour is added, whirl for an additional 30 seconds.
• Pour directly into hot pan inside the oven and bake for 20 – 25 minutes.
• Dutch baby will puff up and be golden brown on the sides.

Notes

My  family loves to serve Dutch Baby will warm berry compote and whipped cream.  Try your own fruit topping or your favorite syrup.

Keyword family favorite, pancake, puffed pancake