Weekend Breakfast – Dutch Babies

The recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.
By Khalilah Ramdene

Among the many things one desires in a breakfast, ease would have to be on the top of the list.  Now sometimes, labor intensive recipes like croissants or finicky ones, like an eggy souffle are worth the trouble, but the recipes that come together with no trouble at all and produce such satisfying results are truly the gems of the kitchen. Dutch babies definitely get sorted into that category. In fact, this recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.

The batter for these puffed pancakes is made in the blender and consists of things you almost always have on hand in the house. From the prep to the table, you’ll be serving these dutch babies in 20 minutes flat.

4.7 from 3 reviews
Dutch Babies
 
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The classic puffy pancake we all love and know as Dutch Babies
Author:
Recipe Type: Breakfast
Serves: 4
Ingredients
  • 1 cup flour
  • 1 cup milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tbsp sugar
  • tsp salt
  • 4 tsp melted butter, divided
Instructions
  1. Preheat oven to 475º
  2. To make batter, in a blender, add flour, milk, eggs, vanilla, sugar and salt and blend thoroughly Scrape down sides of the blender if necessary to insure all flour is incorporated. Batter will be loose
  3. Melt 4 tsp of butter and place 1 tsp in each of 4 ramekins (or melt 1 tbsp of butter and place in an oven-proof 8” skillet)
  4. With a pastry brush, spread the melted butter around the inside of the ramekins or skillet
  5. Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 12-15 minutes until nicely puffed and browned
  6. Remove from the oven. The puff will begin to deflate, so serve immediately. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff or a berry coulis. If made in a skillet, cut into 4 wedges, transfer to plates, garnish as desired and serve
Notes
The cooking time on this dish will vary, but the end result should be slightly eggy

Hali Ramdene

Hali Ramdene is a food editor with Better Homes and Garden magazine. Her love of food stems from the subtle magic it brings to the everyday. She studied Gastronomy at Boston University and writes at HaliRamdene.com

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14 Comments
  1. When you put this pastry in a pan and bake it, you will get pancakes who are spooky, they begin to flop in the pan, because of the amount of eggs in it. (fun with kids)
    BTW if you want to make this really ‘Dutch’, you don’t put sugar or vanilla in the pastry but afterwards on it. Keeps it more crispy. Jam or Sugar syrup is also delicious.

    1. Very right on leaving the sugar & vanilla out for an authentic experience! Sometimes just a dusting of powdered sugar and a spritz of lemon is all you need. Thanks for reading Ellie and Jana and Happy Cooking!

  2. I am wondering how much more “puffed” these Dutch babies would get if you separated the eggs and beat the egg whites to soft peaks before adding them to the batter?

    I just may experiment with that for Sunday Brunch

  3. Hi, Tomas. That’s certainly worth trying. I’d wager you’d get a lighter texture. If you’re really looking for height, sprinkle the sides of the ramekins with sugar to prevent them from falling. I’m still making the case for ease with these—a blitz in the blender is all it takes! Let us know how it goes!

  4. I have been making these every weekend now! I leave out the sugar completely and have been using plain, unsweetened coconut milk instead of milk. I sweeten at the end with berries, powdered sugar or maple syrup. Yum!

  5. It’s almost all 3’s and 4’s; 3 eggs, 3/4 cup milk, 3/4 cup flour, 4-4 oz. ramekins 4 tablespoons butter, 435 degrees for 20 minutes. Put the butter in the ramekins on a cookie sheet and stick it in the oven while it’s heating up. Mix the eggs, milk and four in a blender, when the over reaches 435 and the butter is melted just measure 1/2 cup of batter in each ramekin and bake 20 minutes. Serve with syrup, powdered sugar, or any preserves. I’ve been making these for forty years and everyone wants at least two for breakfast.

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