Dutch Baby Recipe
This Dutch baby recipe is a giant puffed pancake baked in a skillet, then topped with fresh fruit and whipped cream. An easy and decadent brunch or breakfast option that's perfect for feeding a crowd!
Servings 6 servings
- 4 large eggs
- 1 cup milk (I use 1%)
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- fresh berries and whipped cream for serving
- mint sprigs for garnish optional
Preheat the oven to 400 degrees F
Place the eggs, milk, flour, sugar, salt and vanilla into the blender; blend until thoroughly combined
Heat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt.
Pour the batter into the skillet. Put the pan in the oven, and bake until browned, puffed and cooked through, about 20-25 minutes.
Top with berries and whipped cream. Garnish with mint if desired, then cut into wedges and serve immediately.
Calories: 266kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 188mg | Potassium: 209mg | Fiber: 1g | Sugar: 15g | Vitamin A: 855IU | Vitamin C: 3.9mg | Calcium: 82mg | Iron: 1.9mg