Brown Butter Dutch Baby
If you’ve never had the pleasure of experiencing a Dutch baby, you’re in for a real treat. This fluffy, custardy pancake rises dramatically in the oven, creating a delightful puffy cloud that is as fun to make as it is delicious to eat. Today, we’re elevating the classic Dutch baby with a nutty twist—introducing the Brown Butter Dutch Baby. The rich, deep flavor of brown butter brings an irresistible depth to this breakfast or brunch favorite, making it perfect for any occasion.
Imagine waking up to the aroma of buttery goodness wafting through your kitchen. As you slice into this golden pancake, the crispy edges contrast beautifully with the tender, custardy center. Top it off with a sprinkle of confectioners’ sugar, fresh cinnamon apples, or a drizzle of maple syrup, and you have a dish that is sure to impress family and friends alike.
Let’s dive into the details of this dreamy recipe!
What You’ll Love About This Recipe
- The rich flavor of brown butter adds a unique twist to the traditional Dutch baby.
- Quick and easy to prepare, making it perfect for busy mornings or lazy weekends.
- Versatile enough to be customized with your favorite toppings.
- Impressive presentation that will wow your guests.
The Essentials
To create the perfect Brown Butter Dutch Baby, gather the following ingredients:
- 4 tablespoons unsalted butter, cut into tablespoon pieces
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar, or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Confectioners’ sugar, for sprinkling
- Skillet cinnamon apples, for serving (optional)
- Maple syrup and whipped cream, for serving (optional)
Appliances & Accessories
- Oven-safe skillet (cast iron is ideal for even heat distribution)
- Mixing bowl for combining ingredients
- Whisk or electric mixer for blending
- Measuring cups and spoons for accuracy
- Spatula for scraping the bowl and serving
Brown Butter Dutch Baby: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is crucial for getting that signature puff in your Dutch baby.
Step 2: Brown the Butter
In an oven-safe skillet, add the 4 tablespoons of unsalted butter. Place the skillet over medium heat and let the butter melt. Swirl the pan occasionally until the butter turns a deep golden brown and develops a nutty aroma. Be careful not to burn it!
Step 3: Prepare the Batter
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar (or maple syrup), vanilla extract, ground cinnamon, and kosher salt until well combined. Slowly add the all-purpose flour and mix until the batter is smooth.
Step 4: Combine with Brown Butter
Once the butter is browned, carefully remove the skillet from the heat. Pour the batter into the skillet over the browned butter. Do not stir; the butter will create a lovely crispy edge as it cooks.
Step 5: Bake
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven door during baking, as this can cause it to deflate.
Step 6: Serve Immediately
Remove the skillet from the oven and dust the top of the Dutch baby with confectioners’ sugar. Cut into wedges and serve warm with your choice of skillet cinnamon apples, maple syrup, or whipped cream.
Fresh Takes Through the Year
- Fall: Add pumpkin spice to the batter for a seasonal twist.
- Winter: Top with roasted pears and a drizzle of caramel sauce.
- Spring: Fresh berries and a dollop of yogurt make a refreshing breakfast.
- Summer: Use peaches and a squeeze of lemon for a bright flavor.
Common Errors (and Fixes)
- Not browning the butter correctly: Keep an eye on the butter as it melts. It should be a deep golden brown, not burnt.
- Not using room temperature ingredients: Cold eggs and milk can prevent the batter from rising properly. Always use at room temperature.
- Opening the oven door: Avoid peeking while the Dutch baby bakes as this can cause it to deflate.
- Overbaking: Keep an eye on the Dutch baby; it should be golden brown but not dry.
Prep Ahead & Store
While a Brown Butter Dutch Baby is best served fresh, you can prepare the batter in advance. Simply mix the wet and dry ingredients separately, then combine them just before baking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a toaster oven or warm them in the microwave.
Top Questions & Answers
Can I make a Dutch baby without eggs?
While eggs are essential for the structure and rise of a Dutch baby, you can experiment with egg substitutes like flaxseed meal or applesauce, but the results may vary.
What can I use instead of all-purpose flour?
You can substitute all-purpose flour with a gluten-free flour blend or almond flour, but be mindful that this may alter the texture slightly.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil or vegan butter, and use a non-dairy milk such as almond or oat milk.
How do I prevent my Dutch baby from deflating?
To keep your Dutch baby puffy, avoid opening the oven door while it bakes and ensure your oven is properly preheated before placing the skillet inside.
See You at the Table
With its towering height and delightful flavor, the Brown Butter Dutch Baby is sure to become a cherished recipe in your kitchen. Whether you serve it at brunch gatherings, a cozy family breakfast, or simply as a treat for yourself, this dish promises to make every bite a memorable one. So gather your ingredients, preheat the oven, and get ready to impress with this stunning pancake that is equally delicious and easy to make. Enjoy the process, and most importantly, enjoy every bite!
Brown Butter Dutch Baby
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Preheat your oven to 425°F (220°C). This high temperature is crucial for getting that signature puff in your Dutch baby.
- Step 2: Brown the Butter - In an oven-safe skillet, add the 4 tablespoons of unsalted butter. Place the skillet over medium heat and let the butter melt. Swirl the pan occasionally until the butter turns a deep golden brown and develops a nutty aroma. Be careful not to burn it!
- Step 3: Prepare the Batter - In a mixing bowl, whisk together the eggs, whole milk, granulated sugar (or maple syrup), vanilla extract, ground cinnamon, and kosher salt until well combined. Slowly add the all-purpose flour and mix until the batter is smooth.
- Step 4: Combine with Brown Butter - Once the butter is browned, carefully remove the skillet from the heat. Pour the batter into the skillet over the browned butter. Do not stir; the butter will create a lovely crispy edge as it cooks.
- Step 5: Bake - Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven door during baking, as this can cause it to deflate.
- Step 6: Serve Immediately - Remove the skillet from the oven and dust the top of the Dutch baby with confectioners' sugar. Cut into wedges and serve warm with your choice of skillet cinnamon apples, maple syrup, or whipped cream.
Notes
- Serve fresh for the best taste.
- Prepare the batter in advance by mixing wet and dry ingredients separately.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
