If you are yearning for a breakfast that feels both indulgent and effortless, look no further than this Dutch Baby with Maple Whipped Cream Recipe. Imagine a delicate, golden puffed pancake that comes out of the oven with crisp edges and a soft, custardy inside—topped with a luscious, fluffy maple whipped cream that adds the perfect sweet, creamy contrast. This dish brings a touch of elegance to your morning table but requires just a handful of simple ingredients and straightforward steps. It’s the kind of recipe that quickly becomes a beloved weekend tradition, eagerly anticipated by anyone lucky enough to share it.
Ingredients You’ll Need
The magic of this Dutch Baby with Maple Whipped Cream Recipe is truly in its simplicity. Each ingredient plays a vital role, whether it’s creating that dreamy batter, imparting sweetness, or delivering that irresistible whipped cream topping. With common pantry staples and fresh dairy, you’ll whip up something extraordinary.
- 3 large eggs, at room temperature: Eggs are the foundation, providing structure and the airy lift the Dutch baby is famed for.
- 2/3 cup whole milk, at room temperature: Adds moisture and richness for a tender crumb and tender center.
- 2/3 cup all-purpose flour: The key to a custardy pancake that sets just right, but still stays soft inside.
- 1/4 teaspoon salt: Enhances all the other flavors without overpowering the dish.
- 1/4 teaspoon vanilla extract: Brings a warm, aromatic undertone that complements the maple beautifully.
- 2 tablespoons sugar: Just enough sweetness in the batter to balance the tartness once your toppings are added.
- 4 tablespoons unsalted butter: Coats the skillet for a rich, slightly nutty flavor and crisp edges.
- Powdered sugar, for dusting: A delicate, snowy finish that makes the dish look as wonderful as it tastes.
- For the Maple Whipped Cream: 1 cup heavy cream and 2 tablespoons pure maple syrup, the dreamiest topping that melts slowly on the warm Dutch baby.
How to Make Dutch Baby with Maple Whipped Cream Recipe
Step 1: Preheat and Prepare Your Skillet
Set your oven to a high temperature of 425°F (220°C), essential for giving the Dutch baby its signature puff and golden edges. While it heats, place your 10-inch cast-iron skillet inside; this ensures the pan is sizzling hot when you add the butter and batter, creating that crispy, caramelized crust we all crave.
Step 2: Blend the Batter to Perfection
Combine your eggs, milk, flour, salt, vanilla, and sugar in a blender, and blend on high until silky smooth—about 20 seconds. This quick step guarantees a lump-free batter with a fine texture that will puff beautifully. No blender? No problem! Whisk vigorously by hand until smooth and lump-free, making sure your batter has that lovely light consistency.
Step 3: Melt the Butter in the Hot Skillet
Remove your skillet carefully—remember, it will be extremely hot—and add the butter. Swirl the skillet so the butter melts evenly, coating every corner and side. This step gives your Dutch baby its irresistible browning and buttery flavor that makes every bite heavenly.
Step 4: Bake the Dutch Baby
Pour the smooth batter right into your butter-coated skillet and place it back in the oven immediately. Bake for 20-25 minutes. Watch as it puffs dramatically, transforming into a golden, crispy-edged masterpiece with a tender, custard-like center. Resist the urge to open the oven early and spoil the puff!
Step 5: Whip Up the Maple Whipped Cream
While the Dutch baby is baking, take a moment to whip the heavy cream until soft peaks form. Then add pure maple syrup and continue whipping until you see stiff peaks. This luscious maple whipped cream is what elevates the dish, bringing a sweet, creamy contrast that’s utterly addictive.
Step 6: Finish and Serve
Once the Dutch baby is out of the oven, dust it lightly with powdered sugar. Then, slice it up and dollop on that generous, fluffy maple whipped cream right away. Serve immediately to enjoy the perfect contrast of warm pancake and cool, sweet topping.
How to Serve Dutch Baby with Maple Whipped Cream Recipe
Garnishes
To make your Dutch Baby with Maple Whipped Cream Recipe truly shine, consider adding fresh berries, a sprinkle of toasted nuts, or a few cinnamon dustings. These simple touches bring color, texture, and an extra layer of flavor that turns your breakfast from lovely to unforgettable.
Side Dishes
A light, fresh side like mixed greens dressed in lemon vinaigrette complements the richness of the dish perfectly. Alternatively, crispy bacon or sausage offers a savory balance, creating a complete meal everyone will rave about.
Creative Ways to Present
Serve your Dutch baby family-style directly from the skillet at the table—there’s something so cozy about sharing straight from the oven while it’s still warm and puffed. For a special brunch, plate individual slices on pretty plates with a drizzle of extra maple syrup and a sprig of mint for that elegant finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might—wrap them tightly and refrigerate. The Dutch baby will lose some of its wonderful puff but remains delicious. Consume within 1-2 days for best taste and texture.
Freezing
While this recipe tastes best fresh, you can freeze Dutch baby slices in an airtight container for up to one month. Thaw overnight in the fridge before reheating for a convenient breakfast treat.
Reheating
The best way to reheat is gently in a skillet over low heat or in a toaster oven. This helps revive some of the original crispiness without drying out the custardy center. Avoid microwaves as they tend to make it rubbery.
FAQs
Can I use a regular frying pan instead of a cast-iron skillet?
While you can, a cast-iron skillet retains and distributes heat more evenly, which helps the Dutch baby puff up and brown beautifully. A heavy oven-safe pan is the closest alternative for great results.
Why does my Dutch baby deflate after baking?
It’s completely normal for a Dutch baby to deflate soon after coming out of the oven. The dramatic puff is from steam and air expanding inside, which settles quickly as it cools. Serve it immediately for the puffiest presentation.
Can I make the batter the night before?
It’s best to make the batter fresh before baking to get that maximum puff and light texture. Letting it sit overnight can cause the flour to absorb liquid too much and reduce rise.
Is there a substitute for maple syrup in the whipped cream?
Pure maple syrup adds a unique flavor, but you could use honey or agave nectar. Keep in mind, the taste will change slightly, losing some of the warm, woody notes that make this recipe special.
Can I add fruit directly into the batter?
Adding fruit into the batter is not recommended as it may weigh down the puff and add moisture. Instead, serve fresh fruit alongside or as a topping for a bright contrast.
Final Thoughts
I cannot recommend this Dutch Baby with Maple Whipped Cream Recipe enough if you want a breakfast that feels like a treat without fuss. The vibrant puff, the buttery crisp, and that luscious, sweet whipped cream come together in a way that feels wonderfully special and satisfying. Give it a try—you’ll be making this one again and again, sharing smiles and warm compliments at your table.
Print
Dutch Baby with Maple Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Dutch Baby recipe is a delightful oven-baked pancake that puffs up beautifully in a hot cast-iron skillet, delivering a light and airy texture with golden, crispy edges. Topped with a dusting of powdered sugar and a luscious maple whipped cream, it makes for an impressive yet simple breakfast or brunch treat that’s sure to please any crowd.
Ingredients
For the Dutch Baby:
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
For the Maple Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven as it heats up to get the skillet very hot, which is crucial for the Dutch Baby to puff properly.
- Prepare the Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and sugar. Blend on high speed for about 20 seconds until the mixture is smooth and free of lumps. Alternatively, you can whisk these ingredients vigorously in a large bowl until smooth.
- Melt Butter in Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around until it melts completely and coats the bottom and sides evenly.
- Pour Batter and Bake: Immediately pour the prepared batter into the hot butter-lined skillet. Quickly return the skillet to the oven and bake for 20 to 25 minutes, or until the Dutch Baby is puffed up and golden brown around the edges.
- Make Maple Whipped Cream: While the Dutch Baby bakes, take a mixing bowl and whip the heavy cream until soft peaks form. Add the maple syrup and continue whipping until the peaks are stiff and the syrup is fully incorporated.
- Serve: When the Dutch Baby is done baking, remove it from the oven and dust the top with powdered sugar. Slice it into portions and serve immediately with a generous dollop of maple whipped cream on top.
Notes
- Ensure the skillet is very hot before adding the batter to achieve the characteristic puff.
- This recipe works best with a cast-iron skillet but a heavy oven-safe skillet can also be used.
- You can substitute whole milk for other milk types, but the texture and flavor might vary slightly.
- Serve immediately as the Dutch Baby will deflate quickly once removed from the oven.
- For a citrusy twist, add a sprinkle of fresh lemon juice or berries on top alongside the maple whipped cream.
