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.Print
- Author: Khalilah Ramdene adapted from a recipe by Debra Samuels
- Total Time: 20 minutes
- Yield: 4 1x
The classic puffy pancake we all love and know as Dutch Babies
- 1 cup flour
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp sugar
- tsp salt
- 4 tsp melted butter, divided
- Preheat oven to 475º
- 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
- 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)
- With a pastry brush, spread the melted butter around the inside of the ramekins or skillet
- Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 12-15 minutes until nicely puffed and browned
- 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
The cooking time on this dish will vary, but the end result should be slightly eggy
- Prep Time: 5 mins
- Cook Time: 15 mins
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
This is officially going on my breakfast table tomorrow
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.
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!
I just love your site – I got your Facebook post & just had to try it. I spread the word about the post/site & have had friends try it & they all loved it. You guys ROCK!! I turned the leftover Dutch Baby into a French Fruit Tart that was SOOOO good. Just look at how pretty she turned out! ;) http://watching-what-i-eat.blogspot.com/2012/01/dutch-baby-pancakes-such-simple-easy.html
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
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!
What size ramekins did you use for this recipe? Thanks
4 oz. ramekins.
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!
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.
I am not sure how “Dutch Babies” are supposed to taste, but this dish was one of my worst 1st tries. Originally, my question was what makes these babies puff and how the dish gets cooked inside if there are no ingredients that help to rise the dough. Ingredients itself are very similar to what we use to make Belgium waffles, however these are different in way of cooking. If I still ever decide to try, I might mix egg yolk and whites separately, just to make the dough more fluffy. My version of Dutch babies were uncooked inside/ and stretchy pancake style consistency. Such a bad cooking experience, After cooking extra 10 min on lower temperature (i did not want to burn them from outside), still got the soggy baking inside, even it was puffed outside.
Is the flour self rising?? Thanks
Just tried these, and while they looked good when the time was up, the insides were still completely liquid :(
Does the temp to bake seem really high? Would a lower temp for longer make a more even bake?