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This classic Dutch baby is flavored with almond extract and topped with a medley of fruit, maple syrup, and confectioners sugar for delicious brunch flavor. A healthier pancake alternative with extra protein from the egg-based batter!
I’ve always been true to my heart with two things in this world—strawberry-frosted donuts and almond-flavored desserts. After a few failed attempts to incorporate blended fruit into the Dutch baby batter, I settled on a classic recipe flavored with almond extract.
You can top your fancy pancake with any fruit you could imagine along with confectioners sugar and maple syrup. Raspberries, blueberries, strawberries, apples, peaches, blackberries, or a combo are all great additions.
Looking for more sweet and delicious skillet recipes? try my fancy baked French toast, skillet blueberry cobbler, and my skillet strawberry cobbler! Interested in more skillet breakfast recipes, try my tater tot breakfast casserole and my breakfast skillet with eggs.
Table of Contents
What Is a Dutch Baby?
A Dutch baby (often called a 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!
Ingredient Notes and Substitutions
- Milk: use whole or 2% milk for the best flavor.
- Sugar: Dutch babys are mildly sweet and get most of their sweetness from fruit toppings and maple syrup.
- 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. If you don’t have unsalted butter, use about 1 tablespoon of salted butter and add a little canola oil for some extra fat.
- Almond or vanilla extract: this is optional for subtle vanilla or almond flavor. I love almond extract so it makes for a nice addition.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat oven to 425°F. Combine eggs, flour, milk, sugar, and almond extract in a blender and blend until smooth (image 1a). Let rest for 10 minutes to come up to room temp (image 1b).
Step 2.
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.
Step 3.
Bake for 15-20 minutes or until the Dutch baby is puffed up and golden. Lower the oven’s temperature to 300°F and bake for 5 more minutes.
Step 4.
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.
Expert Tips
- The secret to a no-fail German pancake is using a hot cast iron skillet and a well-blended room-temperature 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 it 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.
More Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Skillet Dutch Baby Recipe
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk, whole or 2%
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, see note
- 1/2 teaspoon almond extract or vanilla extract, optional
Topping Ideas
- Fruit of your choice, raspberries, strawberries, apples, peaches, blackberries, blueberries, or a combo
- Confectioners sugar
- Maple syrup
- Cinnamon sugar, optional
Instructions
- 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 15-20 minutes or until the Dutch baby is puffed up and golden. Lower the oven's temperature to 300°F and bake for 5 more minutes.
- Remove Dutch baby from oven and top with sliced fruit of your choice. Sprinkle with confectioners sugar or cinnamon sugar, and serve cut into wedges with maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
