\nThis recipe yields a light and airy pancake filled with the brightness of lemon zest and the sweetness of powdered sugar. Perfect for a weekend brunch or a special occasion, this classic Dutch baby is sure to impress.<\/p>\n
Start your day off right with a deliciously fluffy and airy Dutch Baby Pancake. These scrumptious treats are surprisingly easy to make and can be flavored in countless ways to suit any taste or occasion. From classic combinations like lemon and powdered sugar, to sweet and savory twists featuring everything from caramelized peaches to toasted almonds and figs, we’ve gathered 20 mouth-watering Dutch Baby Pancake recipes for you to try.<\/p>\n
In this article, we’ll take you on a culinary journey through the world of Dutch Baby Pancakes, sharing our favorite flavor combinations and tips for making these divine breakfast treats at home. Whether you’re a pancake aficionado or just looking for a new brunch idea, there’s something here for everyone. So grab your mixing bowl and get ready to rise and shine with these 20 Fluffy Dutch Baby Pancake Recipes for Breakfast Bliss!<\/p>\n
\nThis recipe yields a light and airy pancake filled with the brightness of lemon zest and the sweetness of powdered sugar. Perfect for a weekend brunch or a special occasion, this classic Dutch baby is sure to impress.<\/p>\n
Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Caramelized Peaches:<\/strong><\/p>\n – 2 ripe peaches, sliced Combine peach slices, melted butter, and sugar in a skillet. Cook over medium heat for 10-12 minutes or until peaches are tender and caramelized.<\/p>\n Tips: For an extra-fluffy pancake, don’t open the oven door during the baking time. Let it cool slightly before serving with caramelized peaches.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Pumpkin Spice Mixture:<\/strong><\/p>\n – 1\/2 teaspoon ground cinnamon Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Dutch Baby:<\/p>\n – 3 large eggs For the Blackberry Compote:<\/p>\n – 1 cup fresh or frozen blackberries Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Dutch Baby Pancake:<\/p>\n – 3 large eggs For the Raspberry Coulis:<\/p>\n – 1 cup fresh or frozen raspberries Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Preheat your oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). In a large mixing bowl, whisk together eggs, milk, melted butter, flour, and salt. Cooking Time:<\/strong> About 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Preheat your oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Spiced Plum Sauce:<\/strong><\/p>\n – 1 pound fresh plums, diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Note: Caramelize figs by cooking them in a pan with a little butter and honey over low heat for 10-15 minutes, or until tender and golden brown.<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Butter a 10-inch oven-safe skillet or Dutch oven. Cooking Time:<\/strong> 20-23 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to start your day off right with these 20 fluffy Dutch baby pancake recipes! From classic lemon and powdered sugar to savory cheese and herbs, there’s a flavor combination for everyone. Whether you’re in the mood for something sweet like blueberry and maple syrup or savory like bacon and cheddar, this collection has it all. With toppings ranging from caramelized peaches to whipped cream and fresh berries, you’ll never tire of these breakfast bliss recipes.<\/p>\n","protected":false},"excerpt":{"rendered":" Start your day off right with a deliciously fluffy and airy Dutch Baby Pancake. These scrumptious treats are surprisingly easy to make and can be flavored in countless ways to suit any taste or occasion. From classic combinations like lemon and powdered sugar, to sweet and savory twists featuring everything from caramelized peaches to toasted … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1933,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=2110"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2110\/revisions"}],"predecessor-version":[{"id":2111,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2110\/revisions\/2111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/1933"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=2110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=2110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=2110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup all-purpose flour
\n– 2 teaspoons granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk
\n– 2 tablespoons unsalted butter, melted
\n– Zest of 1 lemon
\n– Powdered sugar for dusting<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, sugar, and salt.
\n3. Add milk and melted butter; whisk until smooth.
\n4. Pour batter into a greased 10-inch skillet or Dutch oven.
\n5. Bake for 15-20 minutes or until puffed and golden brown.
\n6. Remove from the oven and sprinkle with lemon zest.
\n7. Dust with powdered sugar before serving.<\/p>\nCinnamon Apple Dutch Baby Pancake<\/h2>\n
\nElevate your breakfast game with this show-stopping Cinnamon Apple Dutch Baby Pancake. A sweet and savory treat that’s perfect for a special occasion or a cozy weekend brunch.<\/p>\n
\n– 3 large eggs
\n– 1 cup milk
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon ground cinnamon
\n– 2 tablespoons unsalted butter, melted
\n– 1\/2 cup diced apples (Granny Smith or Honeycrisp)
\n– Confectioners’ sugar, for dusting (optional)<\/p>\n
\n2. In a large bowl, whisk together flour, eggs, milk, sugar, salt, and cinnamon.
\n3. Add melted butter and whisk until smooth.
\n4. Arrange diced apples on the bottom of a 9-inch cast-iron skillet or Dutch oven.
\n5. Pour batter over apples and smooth top.
\n6. Bake for 20-25 minutes or until pancake is puffed and golden brown.
\n7. Dust with confectioners’ sugar (if desired) and serve warm.<\/p>\nSavory Dutch Baby Pancake with Cheese and Herbs<\/h2>\n
\nElevate your breakfast game with this savory twist on the classic French crepe, the Dutch baby pancake. This recipe combines melted cheese, fresh herbs, and a crispy egg-coated crust for a satisfying morning treat.<\/p>\n
\n– 2 large eggs
\n– 1 cup grated cheddar cheese (or your preferred variety)
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh chives
\n– Salt and pepper to taste
\n– 2 tablespoons butter, melted<\/p>\n
\n2. In a large bowl, whisk together eggs, salt, and pepper until smooth.
\n3. Add grated cheese, parsley, and chives; stir until well combined.
\n4. Pour the mixture into a greased 9-inch cast-iron skillet or oven-safe non-stick pan.
\n5. Bake for 15 minutes, then remove from the oven and brush with melted butter.
\n6. Return to the oven for an additional 5-7 minutes, or until the pancake is puffed and golden brown.<\/p>\nBlueberry Dutch Baby Pancake with Maple Syrup<\/h2>\n
\nStart your day with a sweet and indulgent twist on traditional pancakes: the Blueberry Dutch Baby Pancake with Maple Syrup! This decadent breakfast treat is perfect for special occasions or a weekend brunch.<\/p>\n
\n– 3 large eggs
\n– 1 cup whole milk, at room temperature
\n– 1\/4 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted
\n– 1 cup fresh or frozen blueberries
\n– Maple syrup, for serving<\/p>\n
\n2. In a large bowl, whisk together flour, eggs, milk, sugar, and salt until smooth.
\n3. Add melted butter and whisk until fully incorporated.
\n4. Pour batter into a 9-inch (23cm) oven-safe skillet or cast-iron pan.
\n5. Sprinkle blueberries evenly over the surface of the pancake.
\n6. Bake for 20-25 minutes, or until puffed and golden brown.
\n7. Remove from oven and let cool slightly.
\n8. Drizzle with maple syrup and serve warm.<\/p>\nDutch Baby Pancake with Caramelized Peaches<\/h2>\n
\nExperience the perfect blend of crispy edges and fluffy center, topped with sweet and tangy caramelized peaches.<\/p>\n
\n– 1 cup (120ml) whole milk
\n– 2 tablespoons unsalted butter, melted
\n– 1\/4 cup granulated sugar
\n– 2 teaspoons pure vanilla extract
\n– 1 1\/2 cups all-purpose flour
\n– Caramelized peaches (see below for recipe)<\/p>\n
\n2. In a large bowl, whisk together egg, milk, melted butter, sugar, and vanilla extract.
\n3. Add flour and whisk until smooth.
\n4. Pour batter into a 10-inch (25cm) oven-safe skillet or Dutch oven.
\n5. Bake for 20-22 minutes or until pancake puffs up and edges start to brown.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup granulated sugar<\/p>\nPumpkin Spice Dutch Baby Pancake<\/h2>\n
\nElevate your breakfast game with this moist and flavorful Pumpkin Spice Dutch Baby Pancake. The perfect blend of fall spices and pumpkin puree will transport you to a cozy autumn morning.<\/p>\n
\n– 3 large eggs
\n– 1 cup milk
\n– 1\/4 cup canned pumpkin puree
\n– 2 tablespoons sugar
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted
\n– Pumpkin spice mixture (see below)<\/p>\n
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger<\/p>\n
\n2. In a large bowl, whisk together flour, eggs, milk, pumpkin puree, sugar, cinnamon, nutmeg, and salt.
\n3. Add melted butter and whisk until smooth.
\n4. Pour batter into a greased 10-inch skillet or Dutch oven.
\n5. Bake for 20-25 minutes or until puffed and golden brown.
\n6. Sprinkle with Pumpkin Spice Mixture and serve warm.<\/p>\nDutch Baby Pancake with Strawberries and Whipped Cream<\/h2>\n
\nElevate your breakfast or brunch game with this impressive yet easy-to-make Dutch Baby Pancake, topped with fresh strawberries and whipped cream. The combination of crispy edges, fluffy center, and sweet-tart flavors is sure to impress.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 2 teaspoons sugar
\n– 1\/4 teaspoon salt
\n– 1 cup whole milk
\n– 2 tablespoons unsalted butter, melted
\n– Fresh strawberries, hulled and sliced
\n– Whipped cream, for serving<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, sugar, and salt.
\n3. Add milk and melted butter; whisk until smooth.
\n4. Pour batter into a 10-inch cast-iron skillet or oven-safe skillet.
\n5. Bake for 20-25 minutes, or until puffed and golden brown.
\n6. Remove from oven and let cool slightly.
\n7. Top with sliced strawberries and whipped cream.<\/p>\nChocolate Hazelnut Dutch Baby Pancake<\/h2>\n
\nExperience the thrill of a light-as-air pancake, infused with the deep flavors of chocolate and hazelnuts. This indulgent treat is perfect for special occasions or a weekend brunch.<\/p>\n
\n– 2 eggs
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons unsweetened cocoa powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup hazelnuts, chopped
\n– 1 tablespoon unsalted butter, melted
\n– 1 ounce high-quality dark chocolate, melted (at least 70% cocoa)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a bowl, whisk together flour, eggs, milk, sugar, cocoa powder, and salt.
\n3. Add chopped hazelnuts and melted butter; stir until just combined.
\n4. Pour the batter into a 9-inch oven-safe skillet or Dutch baby pan.
\n5. Drizzle melted chocolate over the batter, leaving a 1-inch border around edges.
\n6. Bake for 20-25 minutes, or until pancake is puffed and golden brown.
\n7. Dust with confectioners’ sugar before serving.<\/p>\nDutch Baby Pancake with Blackberry Compote<\/h2>\n
\nA classic Dutch baby pancake gets a sweet twist with the addition of a rich blackberry compote, perfect for a weekend brunch or special occasion. This recipe yields a puffed and golden pancake filled with warm, juicy blackberries.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/2 cup milk
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted<\/p>\n
\n– 2 tablespoons granulated sugar
\n– 2 tablespoons water<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, milk, and salt.
\n3. Add melted butter and whisk until smooth.
\n4. Pour batter into a 9-inch (23cm) oven-safe skillet or pie dish.
\n5. Bake for 18-20 minutes or until puffed and golden.
\n6. Meanwhile, combine blackberries, sugar, and water in a saucepan.
\n7. Bring to a simmer over medium heat and cook for 5-7 minutes or until berries have broken down and sauce has thickened.
\n8. Serve Dutch baby warm with blackberry compote spooned on top.<\/p>\nDutch Baby Pancake with Bacon and Cheddar<\/h2>\n
\nThis recipe combines the richness of bacon and cheddar cheese with the airy lightness of a Dutch baby pancake, creating a delightful breakfast or brunch option.<\/p>\n
\n– 1 cup (240ml) milk
\n– 1\/2 cup (60g) all-purpose flour
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted
\n– 6 slices of bacon, diced
\n– 1\/2 cup (60g) shredded cheddar cheese<\/p>\n
\n2. In a bowl, whisk together egg, milk, flour, and salt.
\n3. Add the melted butter, diced bacon, and shredded cheddar cheese to the mixture. Stir until well combined.
\n4. Pour the batter into a 9-inch (23cm) oven-safe skillet or Dutch oven.
\n5. Bake for 20-25 minutes or until the pancake puffs and browns.
\n6. Remove from the oven and let cool for 2-3 minutes before serving.<\/p>\nDutch Baby Pancake with Bananas Foster Topping<\/h2>\n
\nA classic dessert gets a breakfast twist! This sweet treat combines the crispy edges and fluffy center of a Dutch baby pancake with the caramelized banana goodness of Bananas Foster.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 2 1\/2 teaspoons sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup whole milk
\n– 2 tablespoons butter, melted
\n– 2 ripe bananas, sliced
\n– 2 tablespoons unsalted butter
\n– 2 tablespoons brown sugar
\n– 2 tablespoons dark rum (optional)<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, sugar, and salt.
\n3. Gradually add milk and melted butter; whisk until smooth.
\n4. Pour batter into a 9-inch (23cm) skillet or oven-safe pan.
\n5. Bake for 18-20 minutes or until puffed and golden brown.
\n6. Meanwhile, melt butter in a skillet over medium heat. Add sliced bananas and cook until caramelized, about 2-3 minutes per side.
\n7. In the same skillet, add brown sugar and dark rum (if using); cook for an additional minute, stirring constantly.
\n8. Top Dutch baby pancake with Bananas Foster mixture; serve warm.<\/p>\nDutch Baby Pancake with Raspberry Coulis<\/h2>\n
\nElevate your brunch game with this show-stopping Dutch baby pancake, served with a sweet and tangy raspberry coulis. This simple yet impressive recipe is perfect for special occasions or a weekend treat.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 2 tablespoons sugar
\n– 1\/4 teaspoon salt
\n– 1 cup whole milk
\n– 2 tablespoons unsalted butter, melted<\/p>\n
\n– 1 tablespoon granulated sugar
\n– 2 tablespoons water<\/p>\n
\n2. In a bowl, whisk together eggs, flour, sugar, and salt.
\n3. Add milk and melted butter; whisk until smooth.
\n4. Pour batter into a 10-inch skillet or oven-safe pan.
\n5. Bake for 20-25 minutes or until puffed and golden brown.
\n6. Meanwhile, combine raspberries, sugar, and water in a saucepan. Cook over medium heat, mashing berries with a spoon, until mixture thickens.
\n7. Serve warm Dutch baby pancake with raspberry coulis spooned over the top.<\/p>\nDutch Baby Pancake with Nutella and Fresh Berries<\/h2>\n
\nStart your day off right with this decadent Dutch Baby pancake, topped with rich Nutella and sweet fresh berries. This indulgent breakfast treat is surprisingly easy to make and will impress your family and friends.<\/p>\n
\n– 1\/2 cup (120ml) whole milk
\n– 1\/4 cup (30g) all-purpose flour
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted
\n– 1\/2 cup (125g) Nutella
\n– Fresh berries (such as strawberries, blueberries, or raspberries), sliced<\/p>\n
\n2. In a large mixing bowl, whisk together the egg, milk, flour, and salt.
\n3. Add the melted butter and whisk until smooth.
\n4. Pour the batter into a 9-inch (23cm) oven-safe skillet or Dutch oven.
\n5. Bake for 15-20 minutes, or until puffed and golden brown.
\n6. Remove from the oven and drizzle with Nutella. Top with fresh berries and serve warm.<\/p>\nDutch Baby Pancake with Caramelized Pears<\/h2>\n
\nThis classic Dutch baby pancake recipe gets a sweet twist with the addition of caramelized pears. Fluffy, buttery pancakes and tender fruit come together in perfect harmony.<\/p>\n
\n– 1 cup milk
\n– 2 tablespoons unsalted butter, melted
\n– 1 1\/2 cups all-purpose flour
\n– 1\/4 teaspoon salt
\n– 2 ripe pears (such as Bartlett or Anjou), peeled and sliced into wedges
\n– 2 tablespoons granulated sugar<\/p>\n
\n2. Pour the batter into a hot skillet or omelette pan over medium heat. Cook for 3-4 minutes on each side, until bubbles appear and the edges start to curl.
\n3. Meanwhile, caramelize the pears by cooking them in a non-stick skillet with sugar over low heat for about 10-12 minutes, stirring occasionally, until tender and golden brown.
\n4. Place the cooked pancake on a serving plate and top with caramelized pears. Serve warm.<\/p>\nDutch Baby Pancake with Mascarpone and Honey<\/h2>\n
\nStart your day with a deliciously fluffy Dutch baby pancake, topped with creamy mascarpone cheese and drizzled with warm honey. This sweet treat is perfect for a special breakfast or brunch occasion.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/2 cup milk
\n– 1\/4 teaspoon salt
\n– 3 tablespoons unsalted butter, melted
\n– 2 tablespoons mascarpone cheese
\n– 1 tablespoon warm honey<\/p>\n
\n2. In a large bowl, whisk together the egg, flour, milk, and salt until smooth.
\n3. Add the melted butter and whisk until combined.
\n4. Pour the batter into a 9-inch (23cm) skillet or oven-safe pan.
\n5. Bake for 15-20 minutes, or until puffed and golden brown.
\n6. Remove from the oven and spread with mascarpone cheese.
\n7. Drizzle warm honey over the top.
\n8. Serve immediately and enjoy!<\/p>\nDutch Baby Pancake with Spiced Plum Sauce<\/h2>\n
\nA classic Dutch baby pancake gets a sweet and spicy twist with this recipe, featuring a rich spiced plum sauce. Perfect for brunch or breakfast, this treat is sure to impress.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/2 cup whole milk
\n– 1\/4 teaspoon salt
\n– 4 tablespoons unsalted butter, melted
\n– Spiced Plum Sauce (see below for recipe)<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1 tablespoon cornstarch
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/8 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/4 cup apple cider vinegar<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, milk, and salt.
\n3. Add melted butter and whisk until smooth.
\n4. Pour batter into a 10-inch oven-safe skillet or dish.
\n5. Bake for 18-20 minutes or until puffed and golden brown.
\n6. Meanwhile, prepare Spiced Plum Sauce by combining all ingredients in a saucepan and cooking over medium heat, stirring constantly, until thickened.
\n7. Serve warm Dutch baby pancake with spiced plum sauce.<\/p>\nDutch Baby Pancake with Toasted Almonds and Figs<\/h2>\n
\nThis recipe combines the richness of caramelized figs, crunchy toasted almonds, and a light-as-air Dutch baby pancake. Perfect for a sweet breakfast or brunch treat.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 1\/4 cup unsalted butter, melted
\n– 1\/2 cup toasted almonds, chopped
\n– 1\/2 cup caramelized figs (see note)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a bowl, whisk together eggs, flour, sugar, and salt.
\n3. Add milk and melted butter; whisk until smooth.
\n4. Pour batter into a 10-inch oven-safe skillet or Dutch oven.
\n5. Bake for 20-25 minutes or until puffed and golden brown.
\n6. Remove from oven and sprinkle with toasted almonds and caramelized figs.
\n7. Dust with confectioners’ sugar, if desired.<\/p>\nDutch Baby Pancake with Lemon Curd and Blueberries<\/h2>\n
\nThis recipe combines the best of both worlds – a light and fluffy Dutch baby pancake paired with a tangy lemon curd and sweet blueberries. Perfect for a weekend brunch or a special occasion, this dish is sure to impress.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/2 cup milk
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 2 tablespoons unsalted butter, melted
\n– Lemon curd (store-bought or homemade)
\n– Fresh blueberries<\/p>\n
\n2. In a large bowl, whisk together eggs, flour, milk, sugar, salt, and baking powder.
\n3. Add the melted butter and whisk until smooth.
\n4. Pour the batter into a greased 9-inch skillet or Dutch oven.
\n5. Bake for 18-20 minutes, or until puffed and golden brown.
\n6. Remove from oven and let cool slightly.
\n7. Top with lemon curd and blueberries.<\/p>\nDutch Baby Pancake with Maple-Glazed Pecans<\/h2>\n
\nElevate your brunch game with this show-stopping Dutch Baby Pancake topped with a sweet and crunchy maple-glazed pecan crust.<\/p>\n
\n– 2 large eggs
\n– 1\/2 cup whole milk
\n– 1\/4 teaspoon salt
\n– 3 tablespoons unsalted butter, melted
\n– 1\/4 cup pure maple syrup
\n– 1\/2 cup pecan halves<\/p>\n
\n2. In a bowl, whisk together flour, eggs, milk, and salt.
\n3. Pour the batter into the prepared skillet and smooth out.
\n4. Bake for 18-20 minutes or until puffed and golden brown.
\n5. While the pancake is baking, prepare the maple glaze by mixing melted butter and maple syrup in a small bowl.
\n6. Remove the pancake from the oven and drizzle with the maple glaze.
\n7. Sprinkle pecan halves over the top and return to the oven for an additional 2-3 minutes or until the pecans are caramelized.<\/p>\nDutch Baby Pancake with Coconut and Pineapple<\/h2>\n
\nThis recipe adds a tropical twist to the classic Dutch Baby Pancake by incorporating shredded coconut and caramelized pineapple. The result is a sweet, fluffy pancake that’s perfect for brunch or dessert.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 2 teaspoons sugar
\n– 1\/4 teaspoon salt
\n– 1 cup milk
\n– 2 tablespoons unsalted butter, melted
\n– 1\/4 cup shredded coconut
\n– 1 ripe pineapple, sliced into wedges<\/p>\n
\n2. In a bowl, whisk together eggs, flour, sugar, and salt.
\n3. Add milk and melted butter; whisk until smooth.
\n4. Pour batter into a 9-inch (23 cm) skillet or oven-safe pan.
\n5. Sprinkle shredded coconut over the batter.
\n6. Arrange pineapple slices on top of coconut.
\n7. Bake for 15-20 minutes or until pancake is puffed and golden brown.<\/p>\nSummary<\/h2>\n