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Dutch babies are a super simple breakfast idea. This soft and tender pancake is topped with a dusting of powdered sugar and fresh berries. It’s quick and easy to make with 7 ingredients for breakfast or brunch served alongside Chilaquiles.
If you love these Lemon Poppy Seed Crepes you are sure to love this dutch baby recipe! They are both very similar, but dutch babies might be even easier to make! If I’m making a full-out brunch spread than Breakfast Tacos, Arepas, and Miso Millet “Polenta” are must-have menu items!
Ingredients You’ll Need for Dutch Babies
- Eggs – Give these dutch babies their classic fluffy texture.
- Milk – I love to use whole milk because it gives extra richness to the pancakes.
- Flour – Dutch babies are kinda like crepes so just a little bit of flour is needed!
- Toppings – One of the best parts about this recipe is the toppings. I served them with powdered sugar and fresh blueberries and raspberries. Maple syrup, jam or fresh mint would taste amazing as well!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Dutch Babies
- Preheat your skillet. Start by preheating your oven for 2 – 3 minutes, then place your skillet into the oven to preheat as well. Use a few 4-inch skillets if you are making baby dutch babies or one large 10-inch or 12-inch skillet if you making a large dutch baby.
- Blend. Add all your ingredients to a blender, top with a lid then blend until everything is smooth.
- Bake. Add a cube of butter to the skillet swirling until it completely covers all the sides, then pour the batter into the skillet. Bake for 25- 30 minutes or until your pancake has gotten nice and fluffy and has a deep golden color. Serve immediately with powdered sugar and fresh berries.
Tips and Tricks
Use a blender. By using a blender you can quickly get a very smooth consistency to the batter without worrying about over mixing it.
Use room temperature eggs. They will mix with the other ingredients more easily if they are at room temperature or at least not cold straight out of the fridge.
Make baby dutch babies! Instead of making one large pancake divide the batter into 4 (4-inch) cast iron skillets. They look super cute and your guests can have their own skillet to enjoy!
Recipe FAQs
Dutch babies are similar to a crepe and a popover. It’s made with mostly eggs and milk and a little bit of flour. It’s cooked in butter in really hot skillet which causes it get it’s signature puffy look. They are usually served sweet with fresh fruit and powered sugar.
No not at all! I love to use cast iron skillets because they will give the dutch babies a crispier exterior but any oven-safe pan of a similar size will do!
More Breakfast Recipes
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Preheat the oven for 2 to 3 minute to 400 F. Place four 4-inch cast-iron skillets in the oven to preheat. Alternatively this recipe works for a 10-inch or 12-inch cast iron skillet, so if you’re using that, put that in the oven. Oh and heads up, I found it easier to put the cast iron skillets on a baking sheet so they can easily come in and out of the oven.
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In a blender, add the eggs, milk, sugar and vanilla extract; blend until combined. Add the flour and salt and pulse once more.
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Open the oven and add a tablespoon of butter to each of the mini cast iron skillets or all of it to a big cast iron. Swirl is around so it goes up the sides (you’ll definitely need a good oven mitt for this). Divide the batter amongst the mini cast iron skillets OR just pour the entire batter into the large cast iron. Close the oven door and bake for 20 to 25 minutes for the small ones and 30 minutes for the big one. Remove from the oven and serve immediately. Dust with lots of powdered sugar and berries.
Tips and Tricks
- Use a blender. By using a blender you can quickly get a very smooth consistency to the batter without worrying about over mixing it.
- Use room temperature eggs. They will mix with the other ingredients more easily if they are at room temperature or at least not cold straight out of the fridge.
- Make baby dutch babies! Instead of making one large dutch baby divide the batter into 4 (4-inch) cast iron skillets. They look super cute and your guests can have their own skillet to enjoy!
Calories: 300kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 363mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 627IU | Calcium: 100mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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