Dutch babies are hands down my favorite breakfast to make when I don’t have a ton of time but still want to eat a higher protein, yet sweet meal. If you’ve never had a Dutch Baby, it is kind of like an omelet and a pancake had a baby. A Dutch Baby. The kids get a huge kick out of how puffy it comes straight out of the oven. You can add whatever you’d like to jazz them up. Our favorite is a little powdered sugar and some strawberries and bananas. You can do anything though! Maple syrup, blueberries, Nutella; the possibilities are endless!
They cook pretty fast in a preheated cast iron skillet. I stick the pan in the oven first before I start assembling the ingredients. By the time I’ve whisked everything up, the pan is ready to go. Pour and bake. It’s really fun to watch it rise. After it comes out it will quickly deflate, and then you can top it with ingredients. My kids love to use the powdered sugar sifter probably because it has a trigger handle. Dutch babies really come to life with your added ingredients!
I get the kids involved to help me chop some bananas and strawberries. This is a great three or four-year-old task, but I bet if you asked the older kids they’d want to help too. I often find that if I can find a job for them in the kitchen they are less likely to whine about it not being done yet. Life skills in the kitchen plus a delicious breakfast is a win for me.
Effortless Dutch Babies: Quick, Elegant, and Made with Simple Ingredients
Description
Baked egg-based pancake cooked ina cast iron skillet topped with fruit and sugar.
Ingredients
Instructions
- Preheat oven to 450 degrees and place cast iron skillet inside while it is heating up.
- Add eggs, vanilla, melted butter, milk, sugar, flour, and a pinch of salt into a big bowl and whisk until well combined.
- Remove the hot skillet from the oven and grease the bottom with 2 tablespoons of butter
- Pour batter into the skillet and bake for 13-15 minutes. It should puff up right before you take it out, but it will deflate.
- Add toppings and enjoy!
