I’ve always been true to heart with two things in this world— strawberry frosted donuts and almond-flavored desserts. SO much that every time I bake something my first reaction is ‘how can I add almond extract to this’. Well, that’s what happened with my almond-flavored dutch baby recipe.
After a few failed attempts to incorporate blended fruit, I settled on the perfect classic Dutch baby recipe with a nice balance of sweetness and almond extract flavoring. You can top your dutch baby with just about any fruit you could imagine along with confectioners sugar and maple syrup. Raspberries, blueberries, strawberries, apples, blackberries, or a combo are all great additions.
What Is a Dutch Baby?
A Dutch baby (often called German pancake) is a cross between a popover, Crêpe, and pancake. A Dutch baby has a more prominent egg flavor and texture than your traditional pancake. It’s typically baked in a cast-iron skillet lending a crispy exterior and soft, interior without being runny or gooey. It’s a classic American brunch entrée that’s delicious and great for sharing!
How to Make a Dutch Baby
The secret to a no-fail German pancake is a hot cast iron skillet and a well-blended room temp batter. The perfect Dutch baby will generously puff up as it’s baked and form high ridges around the edges of the skillet. I used my Ninja single-serve blender to pulse the batter and blend until aerated and perfectly smooth. Let the batter rest for 10 minutes to warm up a little before adding to the skillet.
A standard recipe should be made in a 9-10 inch skillet. A 12-inch skillet will be too large and you’ll be left with an overcooked flat cookie.
I especially love this recipe because it’s so simple and takes 30 seconds to whip up the batter with almost no effort.
Salted Versus Unsalted Butter
Most recipes call for unsalted butter. This is because you will end up melting 2 tablespoons in the bottom of your skillet before adding the batter. Salted butter is overpowering and will end up making your pancake too salty and unappealing. It’s gross…trust me. If you don’t have unsalted butter, use about 1 tablespoon of butter and add a little canola oil for some extra fat.
Remember, I fail so you don’t have to!
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A classic almond-flavored Dutch baby recipe topped with confectioners sugar, raspberries, and maple syrup.
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon almond extract (can also use vanilla)
- 2 tablespoons unsalted butter (see note)
- Raspberries, strawberries, apples, blackberries, blueberries, or a combo
- Cinnamon sugar
- Confectioners sugar
- Maple sryup
- Preheat oven to 425°F.
- Combine eggs, flour, milk, sugar, and almond extract in a blender and blend until smooth. Let rest for 10 minutes to come up to room temp.
- Place butter in a 9 or 10-inch cast-iron skillet and place in the oven. As soon as the butter melts (do not burn), add the batter to the skillet. Bake for 20 minutes or until the Dutch baby is puffed up and golden. Lower the oven’s temperature to 300°F and bake for an additional 5 minutes.
- Remove Dutch baby from oven and top with chopped raspberries or fruit of your choice. Sprinkle with confectioners sugar or cinnamon sugar, and serve cut into wedges with maple syrup.
Unsalted butter is best because salted butter is going to taste too salty. If you only have salted butter use 1 tablespoon of butter and 1 tablespoon canola or vegetable oil.
- Serving Size: 1/4 (excluding toppings)
- Calories: 185
- Sugar: 5.7g
- Sodium: 102mg
- Fat: 9.8g
- Saturated Fat: 5.1g
- Carbohydrates: 17.7g
- Fiber: .4g
- Protein: 6.8g
- Cholesterol: 141mg
Keywords: german pancake, dutch baby