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Delicious Dutch Baby Pancake with Optional Caramel Syrup Recipe

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4.1 from 4 reviews

This classic Dutch Baby recipe, also known as German pancakes, offers a delightfully puffy, golden-baked treat perfect for breakfast or brunch. Made with simple ingredients like eggs, flour, and milk, the batter is blended smooth and baked with melted butter until it puffs up beautifully. Served with fresh berries, whipped cream, or an optional homemade caramel syrup, this recipe is sure to impress with its crispy edges and tender center.

  • Total Time: 30-35 minutes
  • Yield: 4 servings

Ingredients

Pancake Batter

  • Cooking spray
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 1 cup all-purpose flour
  • 1 1/3 cups whole milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (optional)
  • 1/4 teaspoon ground cinnamon (optional)

For Serving (Optional)

  • Fresh berries
  • Whipped cream

Optional Caramel Syrup

  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare oven and pan: Preheat your oven to 425°F. Spray a 9×13-inch pan or a 10.25-inch skillet thoroughly with cooking spray. Place cold butter pieces in the pan and set aside.
  2. Blend batter: In a high-powered blender, combine the all-purpose flour, whole milk, eggs, egg yolk, salt, vanilla extract, and if using, granulated sugar and ground cinnamon. Blend the mixture until smooth, about 50 seconds. You may refrigerate the batter now if preparing in advance.
  3. Melt and brown butter: Place the prepared pan with the butter into the preheated oven. Once the butter melts, use a pastry brush to coat the bottom and sides of the pan evenly. For deeper flavor, briefly return the pan to the oven to brown the butter until golden and nutty-scented, making sure not to burn it.
  4. Bake Dutch Baby: Pour the batter into the hot buttered pan in a figure-8 pattern. Bake in the oven for 20 to 25 minutes, until the edges are puffed, golden, and the batter surface is no longer glossy.
  5. Serve immediately: Remove from the oven, dust with powdered sugar, and slice right away. Serve with fresh berries, whipped cream, or drizzle with caramel syrup if desired. Best enjoyed fresh for optimal texture.
  6. Make optional caramel syrup: In a heavy-bottomed saucepan over medium heat, combine butter, light brown sugar, heavy cream, and salt. Stir occasionally and cook for 5 to 8 minutes until the mixture thickens and bubbles. Remove from heat, stir frequently as it cools slightly, then add vanilla extract and mix well. Drizzle the syrup over the Dutch baby before serving.

Notes

  • You can use a 10.25-inch skillet instead of a 9×13-inch pan for a thicker Dutch baby.
  • The batter can be refrigerated overnight and baked the following day for convenience.
  • Watch the butter carefully when browning it to prevent burning, which can impart a bitter flavor.
  • Dutch baby is best eaten immediately after baking to enjoy its puffiness and crisp edges.
  • The optional caramel syrup adds a rich, sweet topping but can be omitted for a lighter option.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German

Find it online: https://dishiary.com/delicious-dutch-baby-pancake-with-optional-caramel-syrup-recipe/