If you are unfamiliar with the dutch baby, you are in for a real treat. It is quite possibly the most rewarding breakfast/brunch dish ever. The process of making a dutch baby takes less than five minutes, you pop it in the oven and 20 minutes later, you have a beautiful, fluffy, custardy pancake thats big enough to share with whomever you deem worthy.
Also called german pancakes or bismarks, these baked pancakes come in all shapes and sizes. They can be baked in cast iron skillets, glass pie dishes or deep baking dishes. They can be round or square, sweet or savory and can have a fluffy, cake like texture or a more custardy texture.
I prefer the custardy version of a dutch baby, so today, we are baking one up in my favorite cast iron skillet and then topping it with a maple whipped cream and lots of fresh berries.
Let’s get started…
Begin by gathering 1/2 cup of all purpose flour, 2 tablespoons of granulated sugar, 4 large eggs, 1/2 cup of buttermilk, 2 teaspoons of vanilla extract, 1 teaspoon of fresh lemon zest and a pinch of salt.
Start by placing a 10 or 11 inch oven safe skillet or baking dish on the center rack of your oven and preheating your oven to 425 degrees. A cast iron skillet will give you the best results, but any oven safe dish will work. Place the skillet in the oven when you first turn the oven on, so it has a chance to get really hot as the oven preheats.
While the oven and your skillet are preheating, combine all of the ingredients (with the exception of the butter) in a blender and blend until everything is fully incorporated and frothy. If you do not have a blender, you can place all of the ingredients in a large bowl and whisk vigorously until all of the ingredients are fully combined and the surface of the batter is covered in bubbles.
Once your oven has preheated, quickly grab the skillet and transfer it onto a heat proof surface. Shut the oven door quickly to avoid heat from escaping.
Add 3 tablespoons of butter into the skillet and swirl it around as it sizzles to coat the entire interior surface of the skillet. Pour the frothy batter into the skillet, carefully transfer it back into the oven and shut the door quickly.
Similar to a soufflé, a dutch baby needs consistent heat in order to get nice and puffy, so if you have an oven light, turn it on so you can monitor the progress and keep the oven door shut until you are ready to pull your dutch baby out.
Around the 12-14 minute mark, you should notice your dutch baby growing and the edges will start to get tall and puffed up. Every dutch baby looks different and once you start making them, its fun to watch how each one puffs uniquely.
As soon as the center is puffy and dry looking and the edges are a deep golden brown, transfer your dutch baby onto a heat proof surface (such as a wooden cutting board) and marvel at its magnificence.
Look at how beautiful it is! The edges are a little crisp and caramelized, but the center is rich and custardy. Two different textures in one skillet full of deliciousness… a dutch baby has something for everyone.
After a minute or so out of the oven, your dutch baby will start to settle, so be sure that anyone you are serving it to is close by when you first pull it out of the oven, so you can gasp at the gorgeousness together.
With only 2 tablespoons of sugar in the entire dutch baby, they are not very sweet on their own, but they are perfect for those of us that do not enjoy an obnoxiously sweet breakfast. For everyone else though, pile on those toppings!
This morning, it was just me and my husband, so we added some soft peaked maple whipped cream and lots of fresh berries. You can serve your dutch baby right in the skillet or slide it out onto a cutting board and slice it into wedges and then everyone can top it as they desire.
There are so many toppings that pair well with a dutch baby! You can use vanilla greek yogurt, some whipped cream, maple syrup, chocolate sauce or just a little powdered sugar.
Whatever you decide to top your dutch baby with, one thing is for sure…. you are going to love it…
Dutch Baby
Ingredients
- 1/2 cup of all purpose flour
- 2 tablespoons of granulated sugar
- 4 large eggs, room temperature
- 1/2 cup of buttermilk, room temperature
- 2 teaspoons of vanilla extract
- 1 teaspoon of fresh lemon zest
- 1/2 teaspoons of salt
- 3 tablespoons of butter (for greasing the skillet)
Instructions
- Place a 10 or 11 inch skillet or oven proof baking dish onto the center rack of your oven and preheat your oven to 425 degrees
- Combine 1/2 cup of all purpose flour, 2 tablespoons of granulated sugar, 4 large eggs, 1/2 cup of whole milk, 2 teaspoons of vanilla extract, 1 teaspoon of fresh lemon zest and a pinch of salt in a blender and blend until all of the ingredients are fully incorporated and frothy
- Once the oven is preheated, carefully transfer the preheated skillet onto a heat proof surface and shut the oven door to maintain the internal temperature
- Add 3 tablespoons of butter into the hot skillet and carefully swirl to coat the entire interior surface
- Pour the batter into the skillet and immediately return the skillet to the oven
- Bake for 18-20 minutes or until fully puffed and golden brown
- Transfer the skillet onto a heat proof surface and serve immediately
