Dutch Baby Puff Pancake
This dutch baby puff pancake is a delicious and easy to make breakfast that’s perfect for special occasions!
Now that we’re in the single digits until Christmas (what?!?) I’ve been thinking about what we’re going to eat for Christmas breakfast this year. Last year I made our favorite aebleskiver for Christmas morning, and as much as I love them, it was a lot of time spent in the kitchen when I really just wanted to be hanging out on the couch watching my kids play with their toys. This year I’m thinking we’ll make this dutch baby puff pancake! It’s surprisingly easy to make, and completely delicious. We make it pretty regularly for weekend breakfasts, and it’s magical to watch it puffing up in the oven, from a thin batter to a huge puffy delicious pancake. My kids pretty much just camp out in front of the oven door the whole time it’s baking so they don’t miss a minute! 🙂
The dutch baby is delicious on its own with a sprinkling of powdered sugar on top, but it’s also fantastic topped with strawberry sauce, blueberry sauce, fresh cut fruit, buttermilk syrup, and/or whipped cream on top. Really, the sky is the limit! It’s best when it’s eaten fresh out of the oven, but I have saved the leftovers and microwaved them for breakfast the next day, and they were still pretty delicious. If you don’t happen to own a cast iron skillet, you could split the batter between two 8-inch pie tins, or pour it in a 9 x 13 baking dish. Just melt the butter in the pan in the oven first, so you can pour the batter into the hot melty butter before baking.
This dutch baby puff pancake is special enough for birthdays and holidays, but easy enough for lazy weekend mornings. You definitely need to try this one!
Dutch Baby Puff PancakePrint Recipe
- 4 tablespoons soft butter divided
- 4 eggs
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup flour sifted
- 2/3 cup milk
- powdered sugar
- syrup and fresh fruit for serving optional
- Preheat the oven to 400. Add two tablespoons of butter to a cast iron skillet and place in the oven during the last ten minutes of preheating. To make the pancakes, add the eggs to a blender and blend until light yellow. Add the sugar, salt, flour, milk, and remaining two tablespoons of butter, and blend until smooth. Pour the mixture into the hot pan (be careful not to burn yourself!). Bake 20 minutes, then reduce temperature to 350 and bake an additional 15-20 minutes, until the pancake is deep golden brown and puffed up and the center only jiggles slightly when gently shaken. Serve warm with desired toppings.
What size of cast iron do you use?