This Giant Dutch Baby Pancake Will Wow All of Your Brunch Guests


There's nothing like pancakes for breakfast (especially if they're !). But let's be honest, all that scooping and flipping can be tiresome. That's why you need to try a the next time you get a craving. It has a similar taste with way less work. Its crepe-style batter is made from eggs, milk, flour, and sugar, which you quickly mix in a blender and then pour into a preheated pan coated with melted butter. That's it—your oven does the rest of the work! 

The most exciting part is when you first take it out of the oven and reveal how much it's risen. (Definitely show it off to your guests then!) Plus, the crispy edges and almost custard-like interior just can't be beat.


If you're ready to see what all the hype is about, then dig right into this Giant Dutch Baby that's topped with fresh raspberries, a cocoa sugar, and a simple Nutella syrup. It's a real crowd-pleaser! 


large eggs

3 tbsp.


1 c.

all-purpose flour

1 c.

whole milk

1 1/2 tsp.

vanilla extract

1/2 tsp.

almond extract, optional

1/4 tsp.


3 tbsp.

unsalted butter, diced


6 oz package raspberries, divided

2 tbsp.

powdered sugar

1 tbsp.

cocoa powder

1/4 c.


1/2 c.


Step  1 Preheat the oven to 425 degrees. Step  2 In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth.


Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests. Step  3 Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden. Step  4 For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside. Step  5 For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside. Step  6 As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.


news flash