As much as I love pancakes, I don’t love standing over the stove all morning. A Dutch Baby is essentially a giant pancake. You whiz up the batter in the blender, dump it in a skillet, and you are free to enjoy the next 10-20 minutes as you wish. You may even finish your cup of coffee while it’s still hot. Luxurious!

This Dutch Baby is pretty classic, but I have added a pinch of nutmeg, which I think is what makes it irresistible. The batter will puff up to a beautiful souffle-like balloon. Make sure you have plenty of room above the pan in the oven. A Dutch baby will fall once it comes out of the oven, so it is essential to only put this in when your guests are minutes away from eating. Make sure to set the table and have your toppings ready. We love powdered sugar and strawberries on top, but maple syrup, lemon zest, jam, chocolate hazelnut spread, and whipped cream are all excellent options.

Classic Dutch Baby

Ingredients

3 large eggs

½ cup all purpose flour

½ cup whole milk

2 Tablespoon sugar

1 pinch nutmeg

4 Tablespoons unsalted butter

Jam, maple syrup, and powdered sugar for serving

Instructions

1. Add all ingredients (except butter) to a large jar. Shake until well combined (or use a large bowl and whisk). You can also blend the batter in a blender. 
2. Set batter aside for 20 minutes. While your batter is resting, preheat your oven with a 10 inch oven safe skillet inside (I love an iron skillet for this).
3. Once the batter is ready, remove skillet from oven and carefully add butter to skillet. Once melted, add your batter and bake for 15-20 minutes or until your pancake is puffed and golden in the center and darker brown around the edges. 
4. Remove your Dutch baby from the oven and top with powdered sugar or cinnamon sugar. Serve with jam and maple syrup.