Easy Breakfast Dutch Baby Pancake

The Dutch baby will puff up better when the batter is warm. Ensuring the eggs are room temp and warm milk will give your Dutch baby a better chance to raise.

Replacing half of the batter with cornstarch will result in a crispier and more tender Dutch baby.

Alternatively, instead of using a blender, you can whisk the ingredients together in a bowl until no lumps remain.

For the best results, allow the batter to rest overnight in the fridge to fully hydrate the gluten. Remember to allow the batter to return to room temperature before cooking.

The term “Dutch baby” is not of Dutch origin. It's an anglicized version of the word “Deutsch”, of German origin.