Description
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.
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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.