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dutch babies

Dutch Babies

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A dutch baby is a crossover between a pancake and a popover and is sometimes called a German pancake. They are most often served for breakfast topped with fruit, syrup or jam but can also be made savory and served with cheese.

Total time:  30 S
Servings:  6
Calories:  120


  • 3 large eggs room temperature
  • 1/2 cup low-fat milk room temperature
  • 1/4 tsp. sea salt
  • 1/4 tsp. vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tbsp. butter
  • 1 1/2 tbsp. fresh lemon juice optional
  • 1 tbsp. powdered sugar optional

Nutritional Information

  • Serving Size: 1 piece
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 105mg
  • Sodium: 170mg
  • Carbohydrates: 11g
  • Fiber: 0g
  • Sugar: 2g
  • Protein: 5g


  1. Preheat oven to 425°F. 
  2. Add eggs, milk, salt, vanilla and flour to FourSide or WildSide+ jar and secure lid. 
  3. Blend on "Batters" cycle or blend on a Medium to Medium-Low speed for 25-30 seconds.
  4. In 10-inch cast-iron skillet, melt butter over medium heat. Once butter is melted, pour in batter. 
  5. Carefully transfer skillet to preheated oven and bake until bubbly and golden brown (about 15-20 minutes). 
  6. Remove from oven and evenly sprinkle lemon juice and powdered sugar over dutch babies. Cut and serve.

Note: Also delicious served with fruit, jam, syrup or preserves. We love it with our Raspberry Maple Syrup.


For a savory version, add fresh herbs to batter and serve with cheese once baked.

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