This dutch baby is my favorite breakfast staple. It's so easy to make, but it feels fancy and indulgent. This recipe also has a little something extra; lemon zest and almond extract are added to the batter to give it an extra lift of flavor. It's also the perfect recipe for brunch; it so simple to make, and it easily feeds four.
What is a dutch baby
How to make a dutch baby
Like both pancakes and crepes, the secret to a good dutch baby is to let the batter sit for a while after mixing. This lets all the delicious flavor soak into the flour.
Another crucial step is to heat the skillet in the oven as its preheating. Having the pan really hot helps the batter to puff up during baking.
The final big step is to melt the butter in the pan right before you pour in the batter. You want to make sure the butter is completely melted but that the batter is added before the butter burns. So you need to work fast and keep an eye on the butter.
The best part about a dutch baby (besides the delicious crepe-like pancake) is that it can be topped with literally anything. This one is topped with fresh strawberries, almonds, and powdered sugar. But syrup, jam, any fruit, and chocolate are also great options.
Want more breakfast ideas?!
If you're looking for other options for a delicious breakfast, check these out:Print
- 3 eggs
- ½ cup milk
- ½ cup all-purpose flour
- 2 tbsp sugar
- 1 tsp vanilla
- ¼ tsp almond extract
- ½ tsp salt
- Zest from 1 lemon
- 2 tbsp butter
- Any toppings you like: strawberries, powdered sugar, syrup, whipped cream
- Preheat the oven to 425 degrees and place an oven-safe skillet inside
- Mix the ingredients, starting with the liquids, in a blender until smooth. Let set sit for 25 minutes.
- Once the batter has rested, take the skillet out of the oven and melt the butter. Once the butter has melted pour in the batter and bake for 18-20 minutes.
- Serve with all the toppings of your choice!