I pretty much make pancakes every weekend and I’m always looking for fun ways to vary them. I don’t think it gets much more fun than a Dutch baby! Even the name is fun, isn’t it? It’s really just a puffy, big pancake that bakes in a cast iron pan. This maple walnut dutch baby is such an incredible version with so much flavor. I first had it at a local diner and instantly fell in love, so I had to recreate it at home for our usual Sunday brunch.
Once it was done, I let the gorgeous dutch baby cool for a couple of minutes. Then it was time to serve! I sliced it into wedges like it was a pancake pie. Well, it pretty much was! Oh my goodness, it had such a fluffy texture with great crunch from the walnuts. My husband went nuts for it and declared it his new favorite pancake. High praise that is! Topping the wedges with more walnuts and maple syrup sent it over the top. Enjoy this delectable treat, friends! xoxo
This maple walnut dutch baby is so easy to make! It puffs up gorgeously in the oven and has loads of flavor. Just cut and serve for a sweet brunch!
- 3/4cups all-purpose flour
- 2tablespoonsdark brown sugar
- 1/4teaspoonsalt
- 3/4cupsalmond milkor regular milk
- 3wholeeggs
- 2teaspoonsmaple syrupplus additional for topping
- 1/4teaspoonvanilla extract
- 1/2cupchopped walnutsplus additional for topping
- 3tablespoonsbutter
- Pre-heat the oven to 400. Whisk the flour, brown sugar and salt together in a mixing bowl to aerate them. Set the bowl aside. Pour the milk into a microwave safe container and warm it for 20 seconds. Then add it to a large mixing bowl and whisk it together with the eggs, maple syrup and vanilla. Slowly pour the dry ingredients in while you keep whisking until a batter is formed. Fold in the walnuts to finish it.
- Take a large cast iron skillet and melt the butter in it over medium high heat. When it is all melted, swirl it around to coat the pan and pour the excess into the batter. Whisk the batter again to incorporate the butter, then pour it into the hot pan. Transfer the pan to the oven and let the dutch baby bake for about 20-25 minutes. It should be puffy and golden.
- Take the pan out when it is done and let the dutch baby cool for a couple of minutes. Then slice into wedges and serve immediately! I like to top each wedge with extra chopped walnuts and syrup. Powdered sugar would be great too.
