This post is sponsored by Bob’s Red Mill. They make a huge range of quality products including the All-Purpose Flour and Almond Flour I used for these Dutch Baby variations. Check them out on Facebook and follow them on Instagram for lots of fun recipe ideas.
I consider the dutch baby to be sort of a grown up of the pancake world. I rarely crave a whole stack of pancakes, but I frequently want a little something pancake-ish and the Dutch baby is the perfect thing for that craving.
I’m perfectly happy to make a basic one in a rip-roaring cast iron skillet and serve it with a sprinkle of powdered sugar and maple syrup, but I thought since Mother’s Day is this weekend, I would show you three easy dutch baby recipes in case you want some variety in your life!
I used Bob’s Red Mill Gluten-Free Almond Flour to make one of these versions gluten-free but you could sub almond flour for the flour in any of the recipes (just up the amount by 1/4 of a cup).
Pick one of these easy variations and make it for someone you love, like, you know, your mom!
Dutch Baby Basics
Before I get to the recipes, let’s talk Dutch baby basics. There is no leavening ingredient in any of these recipes. The puffiness of the pancake comes from a very hot pan and a batter with lots of air whipped into it. A blender is the thing you need for that. You don’t need a fancy blender, but when you add all the ingredients, blend them well for 30 seconds so the batter gets nice and frothy.
Then pour the batter straight into your preheated pan. I like to preheat my pan for about 10 minutes at 425 degrees F. with melted butter in it. Be careful not to burn the butter though.
Back in the oven it goes and the pancake will need to bake for about 15 minutes. It should puff up while baking and the edges will get turned up and crispy. YUM.
Once you have this baked, you can top with whatever you want!
Okay, let’s talk variations!
Tex-Mex Dutch Baby
Equipment
Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup butter, divided
- ½ cup all-purpose flour
- ½ teaspoon chili powder
- Pinch of salt
- ½ ripe avocado, sliced
- 2 sunny-side up eggs
- 1-2 ounces crumbled queso fresco
- Fresh cilantro, garnish
- Chili powder, garnish
Instructions
- Preheat oven to 425 degrees F. Melt butter in the microwave in short bursts. Add two tablespoons of the butter to a 12 inch cast iron skillet. Place skillet in oven to preheat. Reserve 2 tablespoons of butter for the batter.
- Add the milk, eggs, flour, salt, and a pinch of chili powder to a blender and blend on high for 30 seconds until the batter is very smooth. Pulse in the remaining 2 tablespoons of butter very last.
- Remove skillet from the oven and quickly pour in the batter. Return to the oven and bake for 15-18 minutes. With a smaller skillet, you might need to bake it longer as your pancake will be thicker.
- When pancake is done baking, remove and top with sunny-side up eggs (or over easy) diced avocado, fresh cilantro, crumbled cheese, and a sprinkle of chili powder.
Nutrition
Did you make this recipe?
This is my maximum savory version. Instead of sugar in the batter, add some chili powder. After the dutch baby bakes, top it with a few sunny-side eggs, avocado, cilantro, and crumbled cheese.
As a savory food and tex-mex lover, this was my personal favorite of the three versions.
Next up!
Pear and Raspberry Dutch Baby
Equipment
Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup butter, divided
- ¾ cup almond flour
- 1 tablespoon sugar
- Pinch salt
- ¼ cup fresh raspberries
- Powdered Sugar, garnish
Buttered Pears:
- 2 tablespoons butter
- 1 pear, sliced
Instructions
For pears:
- Add butter to a small skillet over medium-low heat. Peel pears and quarter and then slice out core. Add pears to the skillet and cook for a few minutes per side until they are tender and take on some color from the butter.
For dutch baby:
- Preheat oven to 425 degrees F. Melt butter in the microwave in short bursts. Add two tablespoons of the butter to a 12 inch cast iron skillet. Place skillet in oven to preheat. Reserve 2 tablespoons of butter for the batter.
- Add the milk, eggs, almond flour, sugar and salt to a blender and blend on high for 30 seconds until the batter is very smooth. Pulse in the remaining 2 tablespoons of butter very last.
- Remove skillet from the oven and quickly pour in the batter. Return to the oven and bake for 15-18 minutes. With a smaller skillet, you might need to bake it longer as your pancake will be thicker.
- When pancake is done baking, remove and top with cooked pears and any liquid in the skillet, raspberries and dust with powdered sugar.
Nutrition
Did you make this recipe?
I used Bob’s Red Mill Almond Flour for this version which made the pancake gluten free (bonus).
The almond meal also gives the pancake a much different texture. Don’t expect it to puff as much, but the resulting Dutch baby has an almost spongey texture. It’s delicious with fresh berries and buttered pears as it soaks up any of the butter and pear juices.
And now for something completely different!
Brie and Honey Dutch Baby
Equipment
Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup butter, divided
- ½ cup all-purpose flour
- 1 tablespoon sugar
- Pinch salt
- 4 ounces brie cheese, sliced thin
- Honey, for drizzling
Instructions
- Preheat oven to 425 degrees F. Melt butter in the microwave in short bursts. Add two tablespoons of the butter to a 12 inch cast iron skillet. Place skillet in oven to preheat. Reserve 2 tablespoons of butter for the batter.
- Add the milk, eggs, flour, sugar, salt to a blender and blend on high for 30 seconds until the batter is very smooth. Pulse in the remaining 2 tablespoons of butter very last.
- Remove skillet from the oven and quickly pour in the batter. Return to the oven and bake for 15-18 minutes. With a smaller skillet, you might need to bake it longer as your pancake will be thicker.
- When pancake is done baking, remove and top with sliced brie cheese and drizzle liberally with honey.
Nutrition
Did you make this recipe?
This idea what kind of out of left field, but I ended up really liking it. My only regret is not adding MORE brie to it. Ha!
It’s a basic Dutch baby (or you could use the gluten-free base) and then top it with sliced brie and a generous amount of honey. The brie slowly melts on the hot pancake and turns into one heavenly bite.
Whether you go sweet, savory, or somewhere in between, a good Dutch Baby recipe should be in your breakfast arsenal and now you have three of them!
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Donna Roberts
I have to gather my courage and try my hand at this. I love them at our favorite breakfast place. This would work as breakfast for dinner too.
Diana & Eric Hansen
These look fantastic! Wondering if we could make them while camping. The heat might be too high directly over the fire, but it might work over the camp stove. I think we will test them at home first.
Dead
These are tragic. NOT a dutch baby, not nearly enough rise.