The Best Dutch Babies
Today we’re serving up The Best Dutch Babies around! This simple dutch baby recipe offers the airy pillowy quality of classic dutch babies with a crispy golden edge. Top these oven pancakes with fresh berries for a memorable summer breakfast!
Funny… We make Dutch Babies all the time. I mean, ALL THE TIME. Yet I noticed I didn’t have my best dutch baby recipe here on ASP.
I posted a variation several years ago, mini dutch babies with mulberry-rhubarb compote. Then I posted a spiced apple dutch baby recipe a couple years ago. Yet it’s the classic vanilla scented oven pancakes we make again and again, with their bubbly center and crunchy edges.
The Best Dutch Babies recipe is a simple pancake mixture with a higher ratio of eggs, so it has a custard-like quality when it comes out of the oven.
I blend the mixture in the blender so it is ultra smooth and airy. Then pour it into a hot buttered skillet and let the oven work its magic.
As the best dutch babies bake, the eggs puff the centers into towering fragile bubbles, while the edges work their way up the sides of the skillets, creating crispy golden rings.
The bubbles don’t retain their height when the dutch babies are removed from the oven. However, the collapsed bubbles provide a soft airy layered center that is divine.
We serve our best dutch baby recipe most often with a sprinkling of sugar, a squeeze of fresh lemon juice, and a handful of strawberries. Yet, the best dutch babies are a perfect platform for all sorts of fun toppings.
Try classic dutch babies with:
- Honey and Peaches
- Raspberries and Whipped Cream
- Chocolate Sauce and Manderin Oranges
- Or a new favorite “Vietnamese Coffee Style” with coffee grounds and sweetened condensed milk.
I have a feeling the best dutch babies recipe will quickly become a family favorite for you as well.
Our kids beg for them on the weekends, and we are always happy to oblige!
The Best Dutch Babies
- Place the eggs and milk in the blender. Cover and pulse a couple times. Allow the egg mixture to sit and warm to room temperature while you preheat the oven. (Room temperature eggs and milk equal fluffy Dutch babies.) Preheat the oven to 425 degrees F. Remove the upper rack and place two large 11- to 14-inch cast iron skillets in the oven to preheat.
- Once the oven and skillets are piping hot, add 2 tablespoons of butter to each skillet and close the oven door. Melt the remaining butter. Add the flour, sugar, salt, and vanilla to the blender. Puree until smooth and bubbly. Then pour in the melted butter and puree again.
- Open the oven door and use an oven mitt to swirl the skillets to coat the bottom with the melted butter. Then pour equal amounts of batter into each skillet and quickly close the oven door. Lower the temperature to 375 degrees F. Bake the Dutch babies for 25-35 minutes until puffy and golden.
- Use an oven mitt and spatula to move the Dutch babies out of the skillets and onto a cutting board. They will deflate quickly. Sprinkle with sugar and cut into wedges. Serve each Dutch baby with a squeeze of lemon juice, or other optional toppings.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!