A giant custardy pancake? That’s right… it’s a thing. A thing of beauty. Dutch Baby or German Pancake is sweet and buttery breakfast delight with a golden slightly crisp crust. Oh and did I mention it all comes together in the blender? A-mahhhhh-zing!
I discovered this puffy pancake a few years back when the hubs and I wanted to make Sunday breakfast but were bored of the usual suspects, waffles, pancakes, and eggs and toast. I also did not want to spend all morning making breakfast and wanted something quick since I normally wake up extra hangry. This easy delicious blender Dutch Baby met all our needs.
One thing about this recipe that blows my mind is how the pancake gets puffy! Compared to American pancakes that use baking powder as the leavening agent, this German pancake marvel does not. Just eggs, flour, a little sugar, a little butter and milk. Also I should mention that you do need an oven-safe dish (cast iron skillet, pie dish, square or rectangular glass baking dish or even roasting pan). And magically the pancake puff up like a balloon in the oven! Trust me it’s a cool sight! But don’t open the even. Just let it do its thing and puff up.
Prep wise it’s a blender recipe. There is nothing better or easier. Throw it all in, press a button et voila! It takes 2 minutes flat!
So if you are looking for a fun breakfast adventure but still want to make it super easy, this is the recipe to try. Add a little butter and pour on the maple syrup. There is no better way to slow life down than with this Dutch Baby treat. Grab a delicious breakfast beverage, get cozy and enjoy every sweet simple and slow bite.
Dutch Baby (aka German Pancake)
Serving 2 large or 4 small
Recipe adapted from Melissa d’Arabian’s Vanilla Dutch baby
Notes: I like using whole or 2% milk to make the batter slightly creamier but any milk, dairy or non dairy (almond, soy, coconut), will work just fine. Also I just warm up the milk in the microwave for 1-1 1/2 minutes.
I like making this custardy pancake in a 10 inch cast iron pan but any oven safe container such as a pie dish, square or rectangular glass baking dish or smaller roasting pan would work.
- 2 tablespoons unsalted butter
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon almond extract
- 3 tablespoons granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup milk, warmed*
Preheat oven to 400°F. Put butter in a cast iron skillet and place in the oven until melted (2-3min). Keep an eye on it so it doesn’t burn.
In a blender, combine the eggs, salt, almond extract, sugar, flour, and milk. Blend for 20-30 seconds until uniform, scraping the sides.
Remove the pan from the oven and swirl the butter around to coat the pan completely. Try to tip the pan to all sides to make sure the edges and sides are well-greased. Pour any excess butter into the blender batter and give it a pulse to combine.
Pour the batter into the hot pan and return the skillet to the oven. Bake for 20-25 minutes, or until the pancake has puffed in the center and is golden brown and curled at the edges.
Slice up like a pizza and serve with butter, maple syrup, or fruit and whipped cream 😋