Dutch Babies or German pancakes are an egg-y, crepe like pancake! Oven baked to huge, fluffy, light pancake perfection! Served with melted butter, a squeeze of lemon and a dusting of powdered sugar.
Preheat oven to 425° and place butter into an oven safe skillet (about 10"), place skillet in oven to melt butter and heat the pan, should only take a minute or two.
In a batter bowl (or blender); place warm milk, all-purpose flour, sugar, salt, vanilla and room temp eggs. Whisk well until smooth or blend on low until combined and smooth.
Bake until puffed and golden brown, about 15-25 minutes, remove from oven and allow to cool for a few minutes until the puffing goes down slightly.
Slice into wedges and serve with melted butter and maple syrup or a dusting of powdered sugar or check out these options below!
Notes
Dutch Baby Substitutions
TRADITIONAL DUTCH BABY | Drizzle with melted butter, a dusting of powdered sugar and a squeeze of lemon. My favorite!
CHOCOLATE CHIP BABY | Add ¼ cup chocolate chips (my favorite chips) in batter (variety is your choice). Bake as directed. Once cooled slightly, sprinkle on a few more chips just before serving. Serve with a little melted butter and pure maple syrup or go for it, splash on some chocolate syrup!
LUSCIOUS LEMON DUTCH BABY | Add zest of one lemon to batter and if you really want to be indulgent, drop a dollop of lemon curd and dust with powdered sugar. Toss on some fresh blueberries, raspberries, sliced strawberries or blackberries -- you get the idea.
DOUBLE DUTCH CHOCOLATE BABY | Add 2 tablespoons of Dutch (get it - wink-wink) Processed Cocoa Powder to batter, mix until smooth; bake as directed, serve with a drizzle of maple or chocolate syrup, chocolate chips and if desired sliced strawberries or raspberries -- perfect for Valentine's Day!