This Dutch baby recipe starts with a simple batter that's easy to make in the blender.It bakes into a big, puffy, golden brown pancake in the oven! Jump to recipe This Dutch baby pancake is for you if 1) you love popovers, 2) you love crepes, and/or 3) you want making brunch to be as easy as possible.This recipe couldn’t be simpler!Unlike stovetop pancakes, a Dutch baby bakes in a hot skillet in the oven.

As it cooks, its eggy batter puffs up (think popovers) and turns a gorgeous golden brown.The custardy slices taste a lot like crepes, and they’re a delicious vehicle for toppings like fresh fruit.I shared a raspberry lemon Dutch baby recipe in my first cookbook, but I’ve never shared one here.With Mother’s Day this weekend, I thought now would be the perfect time to change that!This classic Dutch baby recipe takes about 20 minutes to make and calls for less than 10 ingredients.

The pancake is puffy, delicate, and beautifully golden brown.Piled with your favorite toppings (mine are berries and powdered sugar!), it would be a delightful treat for Mother’s Day…or any day you’re in the mood for an easy, delicious brunch.Dutch Baby Pancake IngredientsHere’s what you’ll need to make a Dutch baby pancake:Eggs – They make the pancake puff up in the oven.

No baking powder here! All-purpose flour – It gives the simple batter its structure.Milk – I find that whole milk yields the best results, but 2% works too.Cane sugar – I’ve tried making Du

Read More