This Blender Dutch Baby (aka German Pancake) is mixed in the blender and served either sweet or savory with your favorite toppings. And voilà, just like that you have a simple yet elegant breakfast on the table in minutes.
Mother’s Day is right around the corner. While I’ve never made a breakfast in bed for my mom, this Blender Dutch Baby would definitely be on the menu if I did! The Dutch Baby aka German Pancake is a cross between crepes, custard, and pancakes. The eggs are whipped in the blender to help give the pancake a bit of height/puff and then baked in a hot cast-iron skillet in the oven to help give crispy edges and a soft custardy center. I like to think of it as magic, just look at that perfection!
Ingredients: Blender Dutch Baby
You only need a few basic ingredients to make a Blender Dutch baby (and it’s very likely you already have them on-hand.) Whether you’re having breakfast-in-bed, brunch, or brinner, add this easy, yet fancy ‘pancake’ to your menu!
- Eggs – at room temperature, you’ll be whipping them in the blender or by hand. Having the eggs at room temperature allows them to blend more evenly in the batter and also helps them rise better too! Additionally, with the milk and hot skillet, it traps steam while it bakes. The trapped steam is what also helps the Dutch baby puff up also.
- Milk: at room temperature, all milks will work. If I’m making this Dutch baby for a special occasion I use whole milk.
- Butter – This is what will help give that crispy edge. Haven’t tried using coconut oil or simply oil. Butter helps the browning and also gives more flavor.
- Flour – All-purpose flour, whereas whole wheat flour would be too dense and heavy and wouldn’t rise as well. Haven’t tested with gluten-free alternatives.
- Vanilla – other flavorings could work, however, I went with the traditional for a sweet Dutch baby. Added my cinnamon skillet apples as the topping for a cinnamon flavor as well!
- Sugar: Optional. I tend not to add sugar, but if you’re making a sweet version you might add a tablespoon. A little maple syrup was added in my crème fraiche drizzle. And if making a savory Dutch baby, definitely don’t add sugar.
- Toppings: Sweet or Savory. You can change the topping based on your taste preferences. Different fruits can be used and even lemon or orange zest. In savory Dutch babies switch the cheese, add some herbs, and top with a ‘fried’ egg. The most beautiful thing about a Dutch baby is that it goes well with almost any topping.
How To Make a Blender Dutch Baby
- Preheat oven to 425°F. Add butter into a 10″ cast-iron pan and place in the oven until melted as the oven preheats. I waited till the oven reached temperature and then let the butter melt for just 2-3 minutes. You wan to be careful not to burn the butter, it simply should be hot to get the Dutch baby cooking.
- Add the eggs to a high-powered blender. Blend on medium-low speed for just about 20 seconds. Eggs should be pale in color, fluffy, and bubbly. Remember, this is going to the the volume/lift to the pancake.
- Blender – add the rest of the ingredients to the blender. Blend only until it’s combined, about 5 seconds. Batter will be thin and bubbly.
- Pour – now that the butter is hot and ready, remove the pan from oven and immediately pour the batter into the pan. Make sure you keep an oven mitt on the handle so that you don’t burn your hand! Return the pan to the oven and cook for 20 minutes.
- Prepare the toppings. As the Dutch baby bakes, prepare your toppings. Remember any fruit works and it really is what you like and enjoy. My favorite used here is the Skillet Cinnamon Apples.
- Eat and Enjoy! Remove the Dutch baby from the oven. It will be tall and crusty around the edges. It will fall a bit, but don’t worry, that’s normal. Cut into wedges and add your toppings! The drizzle on top is a mix of maple syrup and crème fraiche.
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Blender Dutch Baby
This Blender Dutch Baby (aka German Pancake) is mixed in the blender and served either sweet or savory with your favorite toppings. And voilà, just like that you have a simple yet elegant breakfast on the table in minutes.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Dutch Baby
- 3 large eggs
- 4 tablespoons butter
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Maple Crème Fraiche
- 1/2 cup crème fraiche
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 425°. Add butter into a 10″ cast-iron pan and place in the oven until melted as the oven preheats. I waited till the oven reached temperature and then let the butter melt for just 2-3 minutes. Be careful not to burn the butter, it simply should be hot to get the Dutch baby cooking.
- Add the eggs to a high-powered blender. Blend on medium-low speed for just about 20 seconds. Eggs should be pale in color, fluffy, and bubbly. Remember, this is going to the the volume/lift to the pancake.
- Add the rest of the ingredients to the blender. Blend only until it’s combined, about 5 seconds. Batter will be thin and bubbly.
- Pour – now that the butter is hot and ready, remove the pan from oven and immediately pour the batter into the pan. Make sure you keep an oven mitt on the handle so that you don’t burn your hand! Return the pan to the oven and cook for 20 minutes.
- Prepare the toppings. As the Dutch baby bakes, prepare your toppings. Remember any fruit works and it really is what you like and enjoy. My favorite used here is the Skillet Cinnamon Apples.
- Eat and Enjoy! Remove the Dutch baby from the oven. It will be tall and crusty around the edges. It will fall a bit, but don’t worry, that’s normal. Cut into wedges and add your toppings! I mixed 1/2 cup of crème fraiche with 1 tablespoon of maple syrup and used this as a drizzle on top.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
1 thought on “Blender Dutch Baby”
Simple, yet elegant. Can’t wait to make this for my next brunch!