These homemade dutch babies are a delicious cross between a baked pancake and a buttery souffle. This easy recipe is a brunch favorite!
Oh, Dutch Babies….how do I love thee? All that buttery goodness, clumps of powdered sugar, crispy crust and light-but-dense center, drizzled with real maple syrup and oozing with down-home goodness. Honestly, although my family likes a lot of different things, there is truly only one dish that can make all four of us downright giddy in anticipation. It is the one dish that we always make for special occasions, for guests, birthdays, & holidays. It is hands down my family’s favorite breakfast.
So what are they? I’m not really sure how to even describe it–a cross between a baked pancake and a soufflé, I suppose, but with none of the stress. I don’t think they are even really Dutch, because although my heritage is 100% Dutch, I tried them for the first time courtesy of my very NON Dutch sister-in-law, Jackie. If anyone knows their origin, please feel free to leave a comment below!
No two Dutch Babies are ever quite the same, but barring some unforeseen disaster, they are all delicious (as those of you who have tried them probably already know.) The best part? You are almost guaranteed to have the ingredients on hand! We have yet to find someone who didn’t love them, but I guess you just never know! If you do try it, please let me know what you think!
Homemade Dutch Babies
Here is what you need:
1/2 cup (1 stick) butter
1 1/2 cup milk
1 tablespoon vanilla (optional)
1 1/2 cup flour
1/2 teaspoon cinnamon (optional)
powdered sugar (optional)
Step 1: Remove one rack from your oven or set racks so that there is a lot of space between them. Preheat oven to 425 degrees; Cut the butter into chunks and place butter in 9×13 casserole dish, then place in oven for butter to melt.
Step 2: While the butter is melting, mix eggs with mixer or blender for one minute. Add milk and vanilla while motor is still running, then add flour and cinnamon until well mixed, about 30 seconds more, but do not over mix.
Step 3: Remove dish from oven and pour in egg mixture over hot melted butter; bake until puffy and browned, about 14-20 minutes. (Be sure to watch closely the first time!)
Step 4: Remove from oven and sprinkle with generous dusting of powdered sugar. Serve with a side of maple syrup. It is also delicious with sliced strawberries.
- 1/2 cup butter
- 6 eggs
- 1 1/2 cup milk
- 1 tablespoon vanilla
- 1 1/2 cup flour
- 1/2 teaspoon cinnamon optional
- powdered sugar optional
- maple syrup
Remove one rack from your oven or set racks so there is a lot of space between them. Preheat oven to 425 degrees.
Cut the butter into chunks and place butter in 9x13 casserole dish, then place in oven for butter to melt.
- While the butter is melting, mix eggs with mixer or blender for one minute. Add milk and vanilla while motor is still running, then add flour and cinnamon until well mixed, about 30 seconds more, but do not over mix.
- Remove dish from oven and pour in egg mixture over hot melted butter; bake until puffy and browned, about 14-20 minutes. (Be sure to watch closely the first time!)
- Remove from oven and sprinkle with generous dusting of powdered sugar. Serve with a side of maple syrup. It is also delicious with sliced strawberries.
Other breakfast recipes you’ll love:
- Overnight Croissant Breakfast Casserole with Easy Sausage Gravy
- Lemon Zucchini Pancakes
- Easy Cinnamon Roll Waffles
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I first had these in a Bed and Breakfast in Ashland, Oregon in the 1980s. I cut the amount of butter in half. I also slice an apple thinly and put it in the pan prior to pouring the batter in. Add a touch of salt. May substitute cinnamon for nutmeg.
My mom always made these for us as kids, now I make them and they are so simple, my daughter now makes them… we always add a can of our favorite pie filling to the top or lemon curd and pop it back in the oven (after the oven is off) just for a minute or two then sprinkle with the powder sugar. Peach is my favorite!
Yum! The addition of peach pie filling sounds amazing. I’m gonna have to give that a try!
German Panckes – a christmas morning German tradition in our house. LOVE Them – dissappointed to see there are no pictures of who much they rise in the over before they fall!
I just encountered these “dutch babies” for the first time today at a friend’s home, it is a old traditional recipe in their family, they always cook them in a castiron Dutch oven pan, I just assumed that is where the name comes from, just a thought??? I can’t wait to try them!
I have a question about one of the ingredients. Call me blonde but calls for flour, yet doesn’t say what type flour ie.. self rising or all purpose. Which am I to use?