Breakfast Recipe

Some people call this a Dutch Puff.  We always called it Dutch Babies, but I am not sure why.

You can mix this up in the morning right before baking, but it’s a bit lighter if the night before you blend together:

8 eggs

2 c  whole wheat flour (we use freshly ground pastry flour)

2 c milk or buttermilk

You should store it in the fridge if you blend it the night before, although I seldom do.

When you’re ready to bake it:

Preheat oven to 425 degrees. If you are like me, you usually skip the preheating step, but don’t do that with this recipe.  Preheat the oven. Really.  Don’t mess with me, just do what I said and preheat it or you will regret it.

Put a stick of butter in a 9×13 pan and put the pan in the oven- you can do this while it’s preheating. You just need the butter to melt, although a bit of bubbling golden brown around the edges is certainly extra tasty.

When the oven has reached 425 degrees and the butter has melted, pour in the egg/flour/milk mixture and bake for 20 minutes.  I pour it in by drizzling it from one of the pan to the other.

If the oven isn’t hot enough, it will take more time.  You want to check it by peeking through the window, not by opening the oven.  It will puff up and be all pretty and golden brown and lovely when it’s done.  Take it to the table immediately where your loving family is already seated so you can all gasp at your pretty breakfast.  It’s going to deflate and look rumply as it cools, which is maybe a minute after you get it out of the oven.

Serve it up with toppings of your choice:

cinnamon and sugar

Maple syrup

warmed fruit compote and whipped cream


Sliced bananas

Or avoid the sweet and just have it with bacon or sausage.

If you need to double it, I find it works best to blend two batches and bake it in two pans.


This entry was posted in cookery, cooking for a crowd. Bookmark the permalink. Trackbacks are closed, but you can post a comment.


  1. Kai Jones
    Posted December 10, 2012 at 1:53 pm | Permalink

    In my family that’s a German Pancake and is only and always served with powdered sugar and lemon juice. And I have made them for a crowd by using muffin tins! Everybody gets one muffin-sized pancake (if you’re serving anything else) or make a second round if that’s the entire breakfast.

  2. jules
    Posted December 10, 2012 at 4:01 pm | Permalink

    Yum! We make these too and call them Dutch Babies as well.

  3. Posted December 10, 2012 at 9:35 pm | Permalink

    I’ve always wanted to make one of these. I have made the apple version (I got the recipe here and it is divine) but I will have to try this sometime.

  4. Posted December 11, 2012 at 4:06 am | Permalink

    sounds like the making of a good yorkshire pudding to me. To be served with a roast beef dinner

  5. Mother Lydia
    Posted December 12, 2012 at 10:48 am | Permalink

    My husband’s father makes these for our kids and delights in calling them Dutch babies. He always makes one just for my son to have on his own!

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


  • The Common Room on Facebook

  • Amazon: Buy our Kindle Books

  • Search Amazon

    Try Audible and Get Two Free Audiobooks

  • Brainy Fridays Recommends: