Classic Dutch Baby

Also called a German Pancake, the Dutch Baby is a family favorite! My mom used to make it all the time when I was a kid and it always seemed so fancy. Then when I got older, I realized she made it all the time because it’s so simple. My mom’s recipe is the best one out there because it’s three ingredients. AND it’s scaleable.

When I was a kid we ate it with a dusting of powdered sugar. My oldest eats it with jam. My middle with whipped cream. And my youngest eats it with Nutella, strawberries and whipped cream. He’s extra. The best part of this super simple Dutch Baby is that you can top it with literally anything. Your favorite fruit, jam, a jammy spread, your call.

Three ingredient Dutch Baby for breakfast that looks fancy | Ali Hedin

So here’s the secret to this: It’s just a 1:1:1 recipe. 1 egg is the equivalent of 1/4 cup which means for each egg, you add 1/4 cup milk and 1/4 cup flour. The recipe listed here is for a 12” skillet. If you go smaller in the skillet, then scale down. We have these tiny little skillets, so I’ll make individual Dutch Babies some mornings!

Gwen’s Classic Dutch Baby

makes one 12” pancake

3 eggs

3/4 cup milk

3/4 cup flour

1 teaspoon vanilla

2 tablespoons butter

STEP 1

Preheat oven to 425 degrees.

In a blender, whiz the eggs until they are light and fluffy.

STEP 2

Slowly add the milk until incorporated. Then, with the blender going, slowly add the flour. Blend on high for two minutes until incorporated and there are no lumps. Do not over beat! Quickly stir in the vanilla.

STEP 3

Place a 12” skillet in the oven with the butter in it. Let the butter melt completely. Swirl it around and then pour in the freshly blended batter.

STEP 4

Bake 12-15 minutes until the pancake has fluffed up on the edges and is golden brown.