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MiMi’s Custard Dutch Baby

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If you are looking for a fun and easy breakfast option, MiMi’s custard dutch baby is just the thing! The edges puff up and get nicely golden brown which is a nice contrast to the center that stays custardy and delicious. Serve it with the optional blueberry syrup for an extra special treat.

Whole dutch baby pancake in cast iron pan with puffed up golden brown edges and lighter brown center that is much lower than the puffy edges.

There is something stunning about a puffy dutch baby. It is amazing that the simple batter grows like it does.

If you like eggy pancakes or crepes, you are going to love the taste of this German pancake. It is also a lot like a popover or yorkshire pudding.

MiMi took a standard dutch baby recipe and made it even more custardy by reducing the amount of flour and using an extra egg. The result is extra rich and delicious.

Ingredients including flour, salt, milk, vanilla, eggs, butter, and maple syrup ready to be made into a german pancake.

You mix together a really simple batter that consists mostly of eggs, flour, and milk. Then you pour it into a hot pan with melted butter and pop it in the oven.

Without any help from baking soda, baking powder, or whipped egg whites it just puffs right up. It is almost like magic.

The edges climb the hot buttered pan and get really tall and golden brown. They have get a completely different texture than the center, which stays lower, a bit denser, and maintains a more custard like feeling.

Traditionally they are served with a squeeze of lemon juice and some powdered sugar. Otherwise a lot of people serve the slices with a drizzle of maple syrup.

Slice of custard dutch baby showing puffed up edges and denser custard-like center.

Both are delicious, but today we went with some homemade blueberry syrup and a dollop of maple whipped cream. Let me tell you, that is a combination that is worth trying!

More Oversized Pancakes

If you like the idea of serving pancakes to the whole family without standing at the stove flipping them, but want a more traditional pancake texture, sheet pan pancakes will fit the bill.

We love the sausage filled sheet pan pancake with some maple syrup for a sweet and savory breakfast. Or try making banana sheet pan pancakes and top them with fruit and whipped cream for an extra special presentation.

Check out my collection of pancake and waffle recipes for more yummy inspiration.

Slice of dutch baby pancake topped with blueberry syrup and maple whipped cream.

MiMi’s Custard Dutch Baby

Servings: 6 Servings
Author: Carlee
If you like eggy pancakes, this custardy dutch baby is for you. It gets great puff in the oven and ends with a great custard texture thanks to the extra eggs. Serve it with fruit, powdered sugar, syrup, or a mixture of them all!
5 from 2 ratings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
 

Dutch Baby

  • ¼ cup unsalted butter
  • cups milk
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 Tablespoons maple syrup
  • 1 pinch salt

Blueberry Syrup

  • 1 cup blueberries fresh or frozen
  • ¾ cup water
  • 1 cup granulated sugar
  • 1 Tablespoon lemon juice

Instructions
 

Dutch Baby

  • Preheat oven to 400℉.
  • Place butter in 8 or 9-inch cast iron skillet or cake pan. Put in oven for about 5 minutes, or until the butter is melted and bubbly.
    ¼ cup unsalted butter
  • While the butter is melting, stir together the eggs, flour, and salt to form a thick paste.
    6 eggs, 1 cup all-purpose flour, 1 pinch salt
  • Add the milk and whisk until mostly smooth. Stir in the syrup and vanilla.
    1½ cups milk, 1 teaspoon vanilla extract, 2 Tablespoons maple syrup
  • Pour batter into hot pan with butter. Do not stir. Bake for 25-30 minutes or until the center looks set and the edges are puffy and golden brown.
  • Serve warm with powdered sugar, fruit, or syrup.

Blueberry Syrup

  • Place all ingredients in a saucepan. Heat over low, stirring frequently, until the sugar is dissolved.
    1 cup blueberries, ¾ cup water, 1 cup granulated sugar, 1 Tablespoon lemon juice
  • Increase heat to medium. Keep at a low boil, stirring frequently, until thickened, about 15 minutes.

Notes

Nutrition information is for the Dutch baby alone, it does not include the optional blueberry syrup.
You can use sugar instead of maple syrup in the batter if you would like. 

Nutrition

Serving: 1ServingCalories: 263kcalCarbohydrates: 24gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 191mgSodium: 94mgPotassium: 193mgFiber: 1gSugar: 7gVitamin A: 573IUCalcium: 112mgIron: 2mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 2 votes
Recipe Rating




Sandy

Monday 6th of May 2024

I’m so glad you made this. We really enjoyed it and can’t wait to make it again!

Carlee

Monday 6th of May 2024

Thanks for sharing the recipe. It was fun to make and tasty too.

Saturday 4th of May 2024

This was easy and delicious.