Dutch Baby pancakes are such a yummy and fun breakfast treat. Also known as German Pancakes, a Bismark, or a Dutch Puff this popover-like breakfast bread is loosely based off the recipe for German “Pfannkuchen” and is typically made in a Cast-Iron Skillet , and is then cut into individual servings. 
The recipe is rumored to have been developed at a diner in Seattle, Washington but my favorite version so far is Sarah’s, made with sweet maple butter from Vermont Creamery. The individual popovers (or since it collapses into itself, should we coin them as “popunders?”) make the perfect vessel for berries and cream, nutella and crème fraîche, or a sausage and eggs scramble, if you’re looking for a hearty alternative. 
The batter is a simple concoction but the magic happens just before spooning the batter into the muffin tins. A pat of Vermont Creamery’s Cultured Butter with Sea Salt and Maple is melted into each cup. 
After a good swirl, it not only elevates the Dutch Baby into a whole different level of morning amazingness it also acts as the non stick element in the recipe.
The other awesome thing about this pancake method is that the entire batch comes out at once – which means pancake satisfaction without slaving away flipping and waiting while each cake is on the stove – pop them in and take ’em out – perfect for a crowd!
SARAH’S AMAZEBALLS INDIVIDUAL DUTCH BABIES
Ingredients:
- 12 tsp. butter (We used Vermont Creamery’s Cultured Butter with Sea Salt and Maple)
- 1 c. whole milk
- 1 c. flour
- 6 eggs, beaten
- dash of salt
- berries, whipped cream, crème fraîche, Nutella for garnish
Instructions:
- Place 1 tsp of butter into each of twelve openings in a muffin tin.
- Combine milk, flour, eggs and salt and mix well.
- Place muffin tin in a 400º oven, and remove when the butter is melted (about a minute).
- Fill each opening in the muffin tin about halfway with batter.
- Return to the oven for 15-20 mins. The Dutch babies will puff considerably. Once you take them out, they’ll sink right away leaving the perfect opening foryour toppings of choice.
- These do not taste nearly as good reheated, so plan on eating them all at once!
- 12 tsp. butter (We used
- Vermont Creamery’s Cultured Butter
- with Sea Salt and Maple)
- 1 c. whole milk
- 1 c. flour
- 6 eggs, beaten
- dash of salt
- berries, whipped cream, crème fraîche, Nutella for garnish
- Place 1 tsp of butter into each of twelve openings in a muffin tin.
- Combine milk, flour, eggs and salt and mix well.
- Place muffin tin in a 400º oven, and remove when the butter is melted (about a minute).
- Fill each opening in the muffin tin about halfway with batter.
- Return to the oven for 15-20 mins. The Dutch babies will puff considerably. Once you take them out, they’ll sink right away leaving the perfect opening foryour toppings of choice.
- These do not taste nearly as good reheated, so plan on eating them all at once!
These look delicious! I’m going to try making them this weekend for a special breakfast! A couple of questions for y’all: 1) Where did you purchase the Vermont Creamery butter? 2) How many Dutch babies does this recipe make? Thanks for the recipe!
We get our Vermont Creamery stuff at Central Market, but it’s also available at Whole Foods and other retailers depending on where you live. This recipe made 12 babies, with a little left over.
I’ve used this recipe now, twice, both times halving the recipe. Worked beautifully both times, even though I used soy milk the first time. I LOVE Dutch Babies, and the ability to produce them individually makes them even more enticing. Thank you for this recipe.