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

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

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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.