Fluffy Dutch Baby with Maple Whipped Cream Recipe

Introduction

This Fluffy Dutch Baby with Maple Whipped Cream is a delightful breakfast treat that’s both impressive and easy to make. Its golden puff and tender texture pair perfectly with sweet maple whipped cream and fresh berries for a delicious start to your day.

Ingredients

• 5 large eggs
• 1 1/3 cups whole milk
• 1 1/4 cups all-purpose flour (156 g)
• 1 teaspoon vanilla extract
• 1/4 cup pure maple syrup
• 1 3/4 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton)
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 3 tablespoons pure maple syrup (for whipped cream)
• 6 oz fresh berries (raspberries, blueberries, blackberries, or strawberries)

Instructions

1. Step 1: Place the oven rack in the lower third of the oven and preheat to 425°F (220°C). Put a 12-inch cast-iron skillet in the oven to heat.
2. Step 2: In a large bowl, whisk the eggs until well beaten.
3. Step 3: Add the milk, flour, vanilla extract, maple syrup, and salt to the eggs. Whisk until the batter is completely smooth.
4. Step 4: Let the batter rest for 5 minutes to allow the flour to hydrate.
5. Step 5: Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom and sides evenly.
6. Step 6: Pour the batter into the hot skillet and immediately return it to the oven.
7. Step 7: Bake for 20–25 minutes, until the Dutch Baby is puffed up and deeply golden on top.
8. Step 8: While the Dutch Baby is baking, whip the heavy cream together with the remaining maple syrup until soft peaks form.
9. Step 9: Remove the Dutch Baby from the oven and serve immediately, topped with the maple whipped cream and fresh berries.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
• Use a different extract, like almond or orange, instead of vanilla for a twist.
• If you don’t have a cast-iron skillet, an oven-safe non-stick skillet or baking dish will also work.
• Fresh seasonal fruit or a sprinkle of powdered sugar can be great alternatives for topping.

Storage

Dutch Baby pancakes are best served fresh as they lose their puffiness quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a warm oven to help restore some crispness. Whipped cream is best made fresh but can be stored covered in the fridge for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter right before baking for maximum puff and texture. Letting it rest for 5 minutes is enough; longer resting may affect rising.

What if I don’t have a cast-iron skillet?

You can use any oven-safe skillet or baking dish around 10 to 12 inches in diameter. Just make sure it’s preheated well for a similar crisp edge.

Fluffy Dutch Baby with Maple Whipped Cream Recipe

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★★★★★

4.8 from 112 reviews

This Fluffy Dutch Baby with Maple Whipped Cream is a light and airy oven-baked pancake that puffs up beautifully in a hot cast-iron skillet. Infused with vanilla and a touch of maple syrup, it is topped with luscious maple whipped cream and fresh berries, making it a delicious, impressive breakfast or brunch treat.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dutch Baby

• 5 large eggs
• 1 1/3 cups whole milk
• 1 1/4 cups all-purpose flour (156 g)
• 1 teaspoon vanilla extract
• 1/4 cup pure maple syrup
• 1 3/4 teaspoons Diamond Crystal kosher salt (or 1 tsp Morton)
• 3 tablespoons unsalted butter

Maple Whipped Cream & Topping

• 1 cup heavy cream
• 3 tablespoons pure maple syrup
• 6 oz fresh berries (raspberries, blueberries, blackberries, or strawberries)

Instructions

1. Preheat Oven and Skillet: Place the oven rack in the lower third position and preheat the oven to 425°F (220°C). Put a 12-inch cast-iron skillet in the oven to heat thoroughly.
2. Prepare Batter: In a large bowl, whisk the 5 large eggs until well beaten. Add 1 1/3 cups whole milk, 1 1/4 cups all-purpose flour, 1 teaspoon vanilla extract, 1/4 cup pure maple syrup, and 1 3/4 teaspoons kosher salt; whisk together until the batter is completely smooth. Let the batter rest for 5 minutes to develop texture.
3. Add Butter to Skillet: Carefully remove the hot skillet from the oven. Add 3 tablespoons unsalted butter and swirl it around to coat the bottom and sides evenly.
4. Bake the Dutch Baby: Pour the prepared batter immediately into the hot skillet and return it to the oven. Bake for 20–25 minutes until the Dutch Baby is puffed up and has a deeply golden brown color.
5. Whip the Cream: While the Dutch Baby bakes, whip 1 cup heavy cream with 3 tablespoons pure maple syrup until soft peaks form.
6. Serve: Remove the Dutch Baby from the oven and serve immediately topped with the maple whipped cream and 6 oz fresh berries such as raspberries, blueberries, blackberries, or strawberries.

Notes

• Ensure the cast-iron skillet is piping hot before adding batter to achieve the characteristic puff.
• Serve the Dutch Baby immediately after baking as it will deflate upon cooling.
• You can use any fresh berries as toppings or substitute with sliced bananas or other fruits.
• For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Use pure maple syrup for the best authentic flavor.

Keywords: Dutch Baby, Dutch Baby Pancake, Oven Pancake, Fluffy Pancake, Maple Whipped Cream, Breakfast, Brunch, Cast Iron Skillet Pancake