If you’re craving a breakfast treat that feels both fancy and comforting, this Dutch Baby with Maple Whipped Cream Recipe is about to become your new favorite indulgence. Imagine a light, airy pancake with crispy edges, baked to golden perfection and served straight from a sizzling cast-iron skillet. Topped with a luscious maple-sweetened whipped cream, every bite offers the perfect blend of fluffy and rich, sweet and warm. It’s a simple dish that transforms your morning into something truly special without needing hours in the kitchen.
Ingredients You’ll Need
Getting the ingredients together for this Dutch Baby with Maple Whipped Cream Recipe is refreshingly straightforward, yet each one plays a key role in creating its irresistible texture and flavor. From the eggs adding structure to the butter bringing depth and richness, these pantry staples come together like magic.
- 3 large eggs, at room temperature: Eggs ensure the batter puffs up beautifully in the oven, creating that signature airy texture.
- 2/3 cup whole milk, at room temperature: Adds moisture and tenderness to balance the eggs perfectly.
- 2/3 cup all-purpose flour: Gives structure and body for a light yet sturdy base.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon vanilla extract: Brings a subtle aromatic sweetness that complements the maple perfectly.
- 2 tablespoons sugar: Just enough sweetness to enhance the batter’s mild flavor.
- 4 tablespoons unsalted butter: Creates the crispy, golden crust and adds rich flavor.
- Powdered sugar, for dusting: A final delicate touch for a little extra sweetness and visual appeal.
- Maple Whipped Cream: 1 cup heavy cream and 2 tablespoons pure maple syrup combine for the crowning glory—a creamy, dreamy topping that perfectly balances the warm Dutch baby.
How to Make Dutch Baby with Maple Whipped Cream Recipe
Step 1: Preheat and Prepare Your Skillet
First things first, you want your oven blazing hot at 425°F (220°C). Pop your 10-inch cast-iron skillet inside as the oven heats—this little trick ensures the butter sizzles as soon as it hits the pan, which is key for achieving those beautifully crispy edges.
Step 2: Blend the Batter
While your oven and skillet are warming, throw your eggs, milk, flour, salt, vanilla extract, and sugar into a blender. Blend on high for about 20 seconds until silky smooth, or whisk vigorously by hand if you prefer. The smooth batter is what allows the Dutch baby to rise up impressively and cook evenly.
Step 3: Butter Up the Hot Skillet
Carefully take the scorching-hot skillet out of the oven—your kitchen will already smell divine! Toss in the butter and swirl it around promptly. This step coats the pan in golden, melted butter that crisps those edges just right, adding an irresistible buttery flavor.
Step 4: Bake to Perfection
Pour your batter immediately into the hot, buttered skillet and get it back into the oven right away. Now for the magic moment—20 to 25 minutes of baking until puffed up tall and gloriously golden on the edges. It’s a thrill to watch the batter rise and transform into such a gorgeous pancake.
Step 5: Whip Up the Maple Whipped Cream
While your Dutch baby is puffing away, whip the heavy cream until soft peaks form. Then add the maple syrup and keep whipping until you have luscious, stiff maple-sweetened whipped cream that will melt beautifully atop your warm pancake.
Step 6: Serve Immediately and Enjoy
Once your Dutch baby is out of the oven, sprinkle powdered sugar over the top for a snowy, sweet finish. Cut into slices and serve right away with generous dollops of that incredible maple whipped cream. The contrast of warm pillow-like pancake and cool, sweet cream is simply unforgettable.
How to Serve Dutch Baby with Maple Whipped Cream Recipe
Garnishes
While powdered sugar and maple whipped cream are absolute musts, feel free to jazz it up with fresh berries like raspberries or blueberries. A light dusting of cinnamon or a few toasted nuts sprinkled on top add an extra dimension of flavor and texture that complements the sweet, buttery base beautifully.
Side Dishes
This dish shines on its own but pairing it with fresh fruit salad or crispy bacon creates an excellent balance—sweet and savory on one plate. For a brunch spread, add a pot of strong coffee or fresh-squeezed orange juice to brighten the whole experience.
Creative Ways to Present
Serve the Dutch baby right in the cast-iron skillet for that rustic, homey charm that impresses guests instantly. You can also slice and plate each portion, adding a drizzle of extra maple syrup or a swirl of fruit compote on the side. For special occasions, sprinkle edible flowers or a touch of lemon zest for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to two days. While the Dutch baby won’t hold its puff perfectly once cooled, the flavors remain delightful and can be easily reheated.
Freezing
Freezing Dutch baby pancakes isn’t ideal because of their delicate texture, but if you want to, cool completely before wrapping tightly in foil and placing in a freezer-safe bag. Consume within one month for best quality and accept that the puffiness will diminish.
Reheating
To bring back some of that freshly baked charm, reheat slices in a 350°F oven for about 5 to 7 minutes. Avoid the microwave if you want to preserve crisp edges. Top again with fresh maple whipped cream after warming to recreate that just-baked sensation.
FAQs
Can I make the batter ahead of time?
It’s best to make the batter fresh to enjoy the full puff and texture. The leavening effect works best with freshly blended eggs and flour, so prepare and bake the batter right away for optimal results.
What if I don’t have a cast-iron skillet?
A heavy oven-safe skillet or a pie dish can work in a pinch, but cast iron is ideal because it holds heat evenly and creates those crisp, caramelized edges that make the Dutch baby stand out.
Is there a gluten-free version of this Dutch Baby with Maple Whipped Cream Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend, but keep in mind it might slightly affect the rise and texture. Experiment with blends that include xanthan gum for best results.
Can I use flavored syrup instead of maple syrup in the whipped cream?
You can, but maple syrup’s warm, natural sweetness is uniquely complementary. If you try alternatives like honey or flavored syrups, adjust the amount to maintain balance and avoid overpowering the Dutch baby’s delicate flavors.
How long can I keep the maple whipped cream?
Maple whipped cream is best used the same day it’s made for peak fluffiness and flavor. If needed, you can refrigerate it for up to 24 hours, but it might deflate slightly and require a quick re-whip before serving.
Final Thoughts
This Dutch Baby with Maple Whipped Cream Recipe is a true celebration of simple ingredients turned extraordinary. Whether it’s a leisurely weekend breakfast or a special occasion brunch, it brings warmth, joy, and just the right touch of sweetness to your table. Give it a go—you might just find yourself making it again and again.
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Dutch Baby 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 that’s perfect for a special breakfast or brunch. Made with simple ingredients and baked in a hot cast-iron skillet, it puffs up beautifully with crispy edges and a tender center. Topped with a luscious maple-flavored whipped cream and a dusting of powdered sugar, this recipe brings a deliciously sweet and comforting twist to classic morning fare.
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 Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven as it warms to ensure it becomes very hot for baking.
- Make the Batter: In a blender, combine eggs, milk, flour, salt, vanilla extract, and sugar. Blend on high for about 20 seconds until smooth. Alternatively, whisk these ingredients together in a large bowl until there are no lumps.
- Melt the Butter in Skillet: Carefully remove the hot skillet from the oven. Add the butter to it, swirling the skillet so the butter melts and coats the bottom and sides completely.
- Pour Batter and Bake: Pour the prepared batter into the hot, buttered skillet. Immediately place the skillet back in the oven and bake for 20-25 minutes, until the Dutch baby is puffed up and golden brown along the edges.
- Prepare Maple Whipped Cream: While the Dutch baby is baking, whip the heavy cream in a mixing bowl until soft peaks form. Then add the maple syrup and continue whipping until stiff peaks are achieved and everything is well combined.
- Serve: Once the Dutch baby is finished baking, remove it from the oven, sprinkle powdered sugar over the top, slice it, and serve immediately with a generous dollop of the maple whipped cream.
Notes
- Ensure the eggs and milk are at room temperature to achieve a lighter, fluffier batter.
- Using a preheated cast-iron skillet is essential for the Dutch baby to puff up properly.
- Serve immediately as the Dutch baby will deflate after cooling.
- Maple syrup can be substituted with honey or other sweeteners in the whipped cream if desired.
- This recipe can be doubled for a larger crowd but use a bigger skillet or bake in two batches.
