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
Scale
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.
