A Dutch baby pancake is so simple yet when you pull it out of the oven it creates a significant amount of ooh’s and aah’s. This pancake comes out golden and fluffy. It isn’t overly sweet, it is just what you want from breakfast!
I know I’ve talked about Christmas morning breakfast and how my family loves the idea of cinnamon rolls, but no one actually eats a whole roll. To combat this I came up with other quick breakfast options like monkey bread muffins or cream filled gingerbread muffins. But I’m scratching all of those in favor of this Dutch baby pancake. If your Christmas morning is like mine; with paper everywhere, kids too excited to eat and parents too tired to focus; then THIS Dutch baby pancake is just what you need.
There are several beautiful things about this pancake. For starters, it is made entirely in your blender. You blend, pour and bake. Secondly, it is the most golden, light and fluffy pancake you will ever see. However, I should clarify a few things about this recipe. This is not a traditional pancake when I say “fluffy,” I don’t mean this is a thick pancake with lots of air pockets inside. Instead, Dutch baby’s will puff up along the side of your skillet ( I used cast-iron) as it bakes, and often you find one large air bubble as well. Once the pancake is removed from the oven, it will DEFLATE. What you are left with is a soft pancake that awaits any topping you see fit to use. I would describe a Dutch baby as a crepe that wants to be a pancake. The taste and texture are similar to a crepe; it is just slightly thicker and baked.
I used eggnog for this recipe; you could use whole milk instead and add any flavorings you would like. This is not a very sweet pancake. You could add more sugar while you mix it in the blender, but I prefer the mild sweetness. This way I can justify smothering my serving in whipped cream!
- 1/4 stick of butter
- 4 eggs
- 1 cup eggnog
- 1 cup flour
- Pinch of salt
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1 tablespoon sugar
- Preheat oven to 400
- Place the butter in a cast iron skillet and place the skillet in the oven while it preheats.
- I a blender combine eggs, eggnog, flour, salt, vanilla, nutmeg and sugar. Blend until combined.
- When oven is ready, swirl butter to coat the entire pan. Pour the batter into the hot skillet and bake the Dutch baby for 20-25 minutes until golden and puffed.
- Serve immediately.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 308 Total Fat 14g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 6g Cholesterol 239mg Sodium 185mg Carbohydrates 33g Fiber 1g Sugar 9g Protein 12g