A little floofy egg action

It always seems to be on Sunday mornings that I wake up and want to start my day with a yummy breakfast, hot coffee, and cozy couch snuggles with my family. A slow morning is what I crave, really.

These Dutch Babies (aka Dutch baby pancakes) offer that ease of transition into the day. They’re easy and quick to make, I always have the ingredients on hand, and they feel healthier to me than french toast and pancakes because I don’t feel the need to drown them in syrup and sugary toppings LOL. A few fresh berries, a drizzle of my recently made first batch of homemade maple syrup, and I’m a happy gal.

I also love that I feel full without a whole stack of bread filling my plate! Just a couple slices of the floofy egg pancake, please!

Wake up & go take your eggs out of the fridge. Start your coffee & preheat that oven real quick…you’ll have a delicious breakfast in less than 30 minutes - mostly hands off!

Ingredients:

Dutch Baby Pancake

• 3 eggs at room temp (I just take mine right out of the fridge, then I set em in a small bowl filled with lukewarm water for a few minutes!)

• 1/2 cup of milk

• 1 TSP vanilla (or just a little splash into the bowl)

• 1/2 cup all purpose flour

• 1 TBSP sugar

• 1/4 TSP salt

• Pinch of cinnamon (this is purely my preference - not necessary to add)

• 1-2 TBSP butter

Topping Ideas

• Maple syrup

• Sprinkle of powdered sugar

• Fresh or canned fruit - I love blueberries on top!

• Your favorite jam or pie filling

• Homemade whipped cream

Equipment:

• Small cast iron skillet (I use a 10inch but an 8-12” would likely work fine)

• Whisk or blender (whisk is easier, faster, & less to clean up - I prefer it)

Instructions:

Step 01:

Preheat your oven to 450 degress (F). While it’s preheating, take your eggs out of the fridge (If you forgot to let them sit out at room temp like I always do) & soak them in lukewarm water for a few minutes.

Step 02:

Next, while the oven is still preheating, add your milk, vanilla, and eggs to a bowl. Whisk together a little bit.

Step 03:

Add your flour, sugar, salt, and cinnamon (if using) to the bowl of wet ingredients, and whisk this together really well, until it’s bubbly. I aim for whisking it 30 seconds-1 minute. Let it sit until the oven is preheated, or for about 5-10 minutes after whisking.

Step 04:

Once the oven is preheated, toss your 1-2 TBSP (I use 2) into the cast iron and pop it in the oven until the butter is melted and starting to bubble - should only take a couple of minutes. Carefully remove your cast iron from the oven & pour in the egg mixture.

Step 05:

Return the cast iron to the oven. Bake for 15-20 minutes, until the center reaches your desired level of doneness. I usually set a timer for 10 minutes & check on it at that point.

Step 06:

Carefully remove from oven, slice, and top with your favorite ingredients. Enjoy!

Most dutch baby recipes that I’ve come across are pretty much exactly the same, with only small variations. I’ve tried it multiple ways, and tweaked this recipe exactly to my liking. This semi-sweet floofy pancake is absolutely delicious & doesn’t require a ton of ingredients, hands-on time, or an abundance of super sweet toppings (a little goes such a long way with these!). It’s a win in my book!

Do you have any questions?

As always, I encourage you to send me a message on my Instagram account (@calicocowacres) if you have any recipe questions or need advice while making it. I want my recipes to be something you can adapt and make your own - and I’m happy to help you do it!