A Dutch Baby is a brunch staple in our household. This 7-ingredient show-stopper always racks in the compliments when it comes out of the oven all puffy and lightly browned.
This is a sweet version of a dutch baby. Eventually, I’ll add a basic savory recipe. For now, this quick bunch item is a must.
What is a Dutch Baby, you ask?
It is basically a hybrid of a pancake and a popover. It’s all sorts of buttery and cakey in texture, yet light and airy. Magic — and your guests will notice.
The best part is that you combine all the ingredients (except the butter) in a blender and give it a whirl. Let the batter sit for 20 minutes to truly absorb all the flour and then you pour it in the oven-safe skillet, bake and you are done. It is deceivingly simple.
Adding berries, stone fruit, or apples in with the batter is a great way to change this up from one brunch to the other. If using a stone fruit or apples it would be best to cook these down in the pan (maybe with some spices) before melting the butter. Berries could be added in at the same time as the batter.
If you don’t add in the fruits with the batter, they are also great for toppings. Drizzle with maple syrup. Top with a dollop of preserves. Cover in powdered sugar snow. Let your imagination run wild.
I hope you love this brunch staple! It’s:
Basic + Buildable
Easy to make
Perfect for any season
Ready in less than 30 minutes
Easy to prep ahead of time (the batter that is)
Easy to increase for a larger guest count
Always a crowd favorite
When crafting a brunch menu, I generally plan on a sweet and a savory. This is one of the simplest sweets that I know and can easily be topped with fruits to jazz it up.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #theeternalhostess on Instagram.
- 1/2 cup all-purpose flour
- 1/2 cup milk (whole milk or 2%)
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoons vanilla
- 1/2 teaspoons salt
- 2 tablespoons unsalted butter
- Combine flour, milk, eggs, granulated sugar, vanilla and salt in a blender. Blend for 30 seconds. Make sure that all flour is combined into the batter and scrape sides and re-blend if needed.
- Allow batter to sit for 20 minutes. This allows the flour to absorb all the liquid.
- Preheat oven to 425 degrees.
- If including fruit that needs to be cooked, swirl fruit in butter and place back in oven for 5 minutes. If making a plain dutch baby, skip this step.
- Remove pan from oven. Swirl butter around pan to coat the entire bottom and the sides.
- Pour batter into the pan. Swirl pan to ensure batter covers the entire bottom.
- Place dutch baby back in the oven and set a timer for 15-20 minutes. Dutch baby should be puffed and light brown.
- Serve with powdered sugar, maple syrup, preserves, or additional fruit on top.
A NOTE ABOUT TOOLS
- This is an ideal recipe for your cast iron. Go from the stove straight to serving all in one dish.