Dutch Baby with Maple Whipped Cream

There’s something absolutely magical about a Dutch baby. It’s not quite a pancake, not quite a crepe—but somehow, it carries the charm of both. I still remember the first time I made one on a chilly Sunday morning. The house was quiet, the coffee was brewing, and as I pulled the hot skillet from the oven, I poured in the simple batter and watched it puff into a golden cloud right before my eyes. It felt like alchemy.

Dutch babies have deep European roots—part German, part American diner classic. They’ve been passed down through generations as a cozy, indulgent breakfast you can whip up with just a handful of pantry staples. And the best part? They look far more impressive than the effort they require.

This version, topped with luscious maple whipped cream, feels like a warm hug. Perfect for a slow weekend morning, a brunch gathering, or a comforting breakfast-for-dinner moment, this dish is the kind that lingers in your memory. The creamy topping adds just the right amount of sweetness, without being too rich—and that hint of maple? Absolute bliss.

Why You’ll Love This Recipe:

• Visually stunning: Puffs up in the oven and makes for a beautiful centerpiece.
• Quick and easy: No flipping required, just pour and bake.
• Minimal ingredients: Likely things you already have on hand.
• Perfectly cozy: A sweet, warm breakfast with a hint of maple comfort.
• Customizable: Top with fresh fruit, powdered sugar, or a drizzle of syrup.

INGREDIENTS YOU’LL NEED:

For the Dutch Baby:

• 3 large eggs
• ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 Tbsp sugar
• ½ tsp kosher salt
• 2 Tbsp unsalted butter

For the Maple Whipped Cream:

• 1 cup chilled heavy cream
• 2 Tbsp pure maple syrup
• ½ tsp vanilla extract

HOW TO MAKE DUTCH BABY WITH MAPLE WHIPPED CREAM

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (218°C). This step is important—the hot oven is what makes the Dutch baby puff so beautifully. Place a 10-inch oven-safe skillet (cast iron works best) into the oven while it preheats. A hot pan is key!

Step 2: Make the Batter

In a blender or mixing bowl, combine the eggs, milk, flour, sugar, and salt. Blend (or whisk vigorously) until smooth. The batter should be thin—similar to crepe batter. Let it sit while the oven finishes heating, about 10 minutes. This short rest helps the flour hydrate and leads to a fluffier texture.

Tip: If you’re using a blender, you’ll get a super smooth batter in seconds. If mixing by hand, be sure to whisk out any lumps.

Step 3: Butter and Pour

Once your skillet is sizzling hot, carefully remove it from the oven (use oven mitts—this thing is hot). Add the butter and swirl to coat the pan. Pour in the batter quickly and evenly.

Immediately return the skillet to the oven and bake for 20–25 minutes. No peeking! The steam is what makes it puff.

Step 4: Whip the Cream

While the Dutch baby is baking, grab a mixing bowl and a hand mixer (or a whisk if you’re up for a little arm workout). Beat the cream with the maple syrup and vanilla until soft peaks form. The flavor is light, sweet, and just maple-y enough to feel a little special.

Step 5: Serve it Up

When the Dutch baby is golden brown and puffed like a dream (it might even curl up the sides), pull it from the oven. It will deflate a little—that’s totally normal.

Top with generous dollops of the maple whipped cream, and maybe a dusting of powdered sugar or some fresh berries if you’re feeling fancy.

HELPFUL TIPS:

• Don’t skip the hot skillet: This is what gives the Dutch baby its dramatic rise.
• Room temp ingredients: Helps the batter combine more easily and rise better.
• Serve immediately: Dutch babies are best enjoyed right out of the oven while puffed and warm.
• Mix it up: Try adding a dash of cinnamon or nutmeg to the batter for a cozy twist.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: Serves 2–4
• Category: Breakfast, Brunch
• Method: Oven-baked
• Cuisine: European-American
• Diet: Vegetarian

NOTES:

If you’re cooking for a crowd, you can double the recipe and use a larger skillet or bake two side by side. Leftovers can be reheated in the oven, though nothing beats the texture of a fresh Dutch baby right out of the oven.

NUTRITIONAL INFORMATION: (per serving, based on 4 servings)

• Calories: ~280
• Fat: 18g
• Carbohydrates: 21g
• Protein: 6g
• Sugar: 8g
• Fiber: 0g

FREQUENTLY ASKED QUESTIONS:

Can I make this without a blender?
Absolutely. Just whisk the batter really well by hand to ensure it’s lump-free and smooth.

What if I don’t have a cast iron skillet?
Any oven-safe skillet or even a baking dish can work—just make sure it’s hot before you pour in the batter.

Can I make the whipped cream ahead of time?
Yes! You can make it a few hours in advance and keep it chilled. Just give it a quick stir before serving.

STORAGE INSTRUCTIONS:

Dutch babies are best fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for about 5–10 minutes. Whipped cream can be stored separately in the fridge for up to 24 hours.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Crème Brûlée Ice Cream
• Honey Babka with Cream Cheese Frosting
• Mini Peach and Cream Cheese Tarts
• Lemon Cream Cheese Bread

CONCLUSION

There’s something so satisfying about a recipe that looks like a showstopper but is secretly so simple. This Dutch baby with maple whipped cream checks all the boxes: warm, fluffy, buttery, and just sweet enough. Whether you’re treating yourself to a slow morning or impressing guests at brunch, this one is a keeper.

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