If you have not yet discovered the magic of a Dutch Baby Pancake with Maple Whipped Cream Recipe, get ready for a game changer in your weekend breakfast routine. This golden, puffed pancake is not only stunning to look at but also delightfully light and crisp on the edges with a tender, custardy center. The pièce de résistance is the luscious maple whipped cream topping, which adds a creamy sweetness that perfectly balances the slight vanilla hint in the pancake. It is a quick, easy-to-make treat that feels special enough for guests but simple enough to whip up any day you want a comforting and impressive breakfast or brunch dish.
Ingredients You’ll Need
The beauty of this Dutch Baby Pancake with Maple Whipped Cream Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a vital role: the eggs and milk bring the custard-like texture, the flour provides structure, and a touch of vanilla and sugar adds gentle sweetness and aroma. Butter is key for that irresistible crisp edge and the maple whipped cream turns the whole experience into a dreamy indulgence.
- 3 large eggs, at room temperature: These give the batter its volume and richness, creating that airy, puffed rise.
- 2/3 cup whole milk, at room temperature: Adds silkiness and moisture to the batter.
- 2/3 cup all-purpose flour: The backbone of the pancake, it ensures the perfect balance between tender and sturdy.
- 1/4 teaspoon salt: Enhances all the flavors without being overpowering.
- 1/4 teaspoon vanilla extract: Lends a warm, inviting fragrance to the batter.
- 2 tablespoons sugar: Adds subtle sweetness that caramelizes slightly during baking.
- 4 tablespoons unsalted butter: For coating the skillet and creating those crisp browned edges.
- Powdered sugar, for dusting: Adds a delicate sweetness and pretty finishing touch.
- For the Maple Whipped Cream:
- 1 cup heavy cream: The base for the whipped topping that is rich and fluffy.
- 2 tablespoons pure maple syrup: Infuses the cream with a natural, deep sweetness and signature maple flavor.
How to Make Dutch Baby Pancake with Maple Whipped Cream Recipe
Step 1: Preheat and Prepare Your Skillet
Start by setting your oven to 425°F (220°C) and placing a 10-inch cast-iron skillet inside to heat up. This step is crucial because a hot skillet helps the butter sizzle and the batter puff up beautifully when it hits the pan. The cast iron also ensures even baking and that signature crispy crust all around.
Step 2: Blend the Batter
While your skillet is warming, combine the eggs, milk, flour, salt, vanilla extract, and sugar in a blender and pulse until you get a perfectly smooth, lump-free batter—about 20 seconds should do it. If you prefer, you can whisk by hand in a bowl, but blending is an easy shortcut to ensure silky texture. This simple batter is the heart of your Dutch Baby Pancake with Maple Whipped Cream Recipe, setting the stage for both lightness and flavor.
Step 3: Melt the Butter in the Hot Skillet
Carefully remove the oven-hot skillet (don’t forget oven mitts!) and add the butter. Swirl it around quickly so it melts evenly and coats the bottom and sides. This buttery layer enhances flavor and guarantees those magical crisp edges that make the Dutch Baby so irresistible.
Step 4: Pour Batter and Bake
Pour the batter straight into your blazing-hot skillet. It should sizzle as it lands, creating that distinct texture. Immediately slide the skillet back into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the edges have puffed up high and turned a gorgeous golden brown while the center feels set but still soft. This moment almost feels like magic as the simple mixture transforms into a showstopper.
Step 5: Whip Up the Maple Whipped Cream
While the Dutch Baby is baking, take advantage of the time to make the maple whipped cream. In a chilled bowl, beat the heavy cream until soft peaks form, then gently fold in the maple syrup and continue whipping until firm peaks shine through. This sweet, fluffy topping is what elevates the dish from delicious to unforgettable.
Step 6: Serve and Finish
Once your golden Dutch Baby is out of the oven, dust it lightly with powdered sugar for an elegant touch. Slice it up and pile on generous dollops of that heavenly maple whipped cream. Serve immediately to enjoy the contrast of warm pancake and cool, creamy topping in every bite.
How to Serve Dutch Baby Pancake with Maple Whipped Cream Recipe
Garnishes
While the powdered sugar and maple whipped cream do all the heavy lifting flavor-wise, you can get creative with a few simple garnishes. Fresh berries like raspberries or blueberries add brightness and a pop of color, while a sprinkle of toasted nuts brings a satisfying crunch. A light drizzle of extra maple syrup or a few mint leaves can also be charming finishing touches.
Side Dishes
Although this Dutch Baby Pancake with Maple Whipped Cream Recipe often stands perfectly on its own, it pairs wonderfully with simple sides like crispy bacon or sausages for a salty balance. A fresh fruit salad or a glass of sparkling juice complements the sweetness beautifully, making the meal feel complete without overpowering the delicate pancake flavors.
Creative Ways to Present
For a festive brunch, serve the Dutch Baby right in the cast-iron skillet to keep it warm and impressive on the table. You can also cut it into elegant wedges on a large serving board garnished with whipped cream dollops and fresh fruit. For an individual twist, bake smaller versions in ramekins to create personal Dutch Baby “cups” topped with the maple whipped cream—a fun and unexpected presentation sure to delight guests.
Make Ahead and Storage
Storing Leftovers
If you have any Dutch Baby Pancake with Maple Whipped Cream Recipe leftover, it’s best to store the pancake separately from the whipped cream. Wrap the pancake tightly with plastic wrap or place it in an airtight container and refrigerate for up to two days. The pancake will lose some of its puff but still tastes delicious when reheated.
Freezing
This dish doesn’t freeze particularly well due to its delicate puff and texture, so it’s best enjoyed fresh. If you have leftovers, focus on refrigeration rather than freezing to maintain the best quality.
Reheating
To reheat your Dutch Baby, place slices in a preheated oven at 350°F (175°C) for about 8-10 minutes until warm and a bit crisp again. Avoid the microwave if you want to keep some crispness. Reheat whipped cream separately by giving it a quick stir to revive its fluffiness or freshen it up by making a new batch.
FAQs
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a large, fluffy pancake that’s baked in the oven rather than cooked on the stovetop. It puffs up dramatically with crispy edges and a soft, custardy center, creating a delightful texture combination that’s hard to resist.
Can I use milk alternatives for this recipe?
Yes, you can substitute the whole milk for oat, almond, or soy milk if needed. Just keep in mind that the texture might be slightly different, and the flavor won’t be quite as rich as with whole milk.
How important is room temperature for the eggs and milk?
Using room temperature eggs and milk helps the batter come together more smoothly and results in better volume and texture in the final Dutch Baby. Cold ingredients can cause lumps or reduce the rise.
Can I prepare the batter the night before?
While you can make the batter ahead, it’s best to bake the Dutch Baby as soon as possible to achieve the best puff and texture. The batter may settle and lose some of its airiness if left overnight.
Is cast-iron skillet necessary?
Cast iron really is ideal because it holds heat evenly and creates those beautifully crispy edges. If you don’t have one, a heavy oven-safe skillet or baking dish can work, but results might vary.
Final Thoughts
There is something truly special about waking up to a freshly baked Dutch Baby Pancake with Maple Whipped Cream Recipe. Its beautiful presentation, simple ingredients, and unique texture make it a treat that feels both rustic and elegant. Whether you’re feeding a crowd or craving a cozy solo brunch, this recipe is a guaranteed winner. Give it a try and watch it become a new favorite that you’ll love sharing with friends and family!
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Dutch Baby Pancake with Maple Whipped Cream Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 25m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Dutch Baby with Maple Whipped Cream is a fluffy, oven-baked pancake with crisp, golden edges and a soft, custardy center. Served warm and dusted with powdered sugar, it’s complemented perfectly by a rich, sweet maple-flavored whipped cream, making it an elegant yet simple breakfast or brunch option.
Ingredients
Dutch Baby
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
Maple Whipped Cream
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven as it warms so it gets thoroughly heated.
- Prepare the batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and sugar. Blend on high speed until the mixture is smooth and free of lumps, roughly 20 seconds. Alternatively, you can whisk these ingredients vigorously in a large bowl until smooth.
- Melt the butter: Carefully remove the hot cast-iron skillet from the oven. Add the butter to the skillet and swirl it around to melt and evenly coat the bottom and sides.
- Bake the Dutch baby: Pour the batter into the hot buttered skillet. Immediately place the skillet back into the oven and bake for 20 to 25 minutes, or until the Dutch baby is puffed up and golden brown around the edges.
- Make the maple whipped cream: While the Dutch baby bakes, whip the heavy cream in a mixing bowl until soft peaks form. Add the pure maple syrup and continue whipping until stiff peaks develop and the syrup is fully incorporated.
- Serve: Remove the Dutch baby from the oven once done. Dust generously with powdered sugar, slice, and serve immediately topped with a generous dollop of the maple whipped cream.
Notes
- Using a cast-iron skillet is key to achieving the perfect crisp edges and tender center.
- Make sure the skillet is very hot before pouring in the batter for optimal puff.
- You can substitute pure maple syrup in the whipped cream with honey or agave syrup if desired.
- The Dutch baby is best served immediately as it will deflate as it cools.
- For a dairy-free version, substitute milk with almond milk and butter with a vegan butter alternative; use coconut cream instead of heavy cream.
