Churro Dutch Baby

Churro Dutch Baby is the perfect mashup of cozy and indulgent—picture the puffy magic of a Dutch baby pancake complete with crispy, toasted edges and coated with a dusting of cinnamon-sugar just like a fresh churro. And while it looks like a fancy and involved brunch dish, it can be prepared fairly quickly, with minimal ingredients.

I never make pancakes for breakfast, mostly for practical reasons. My family of two just isn’t conducive to the average bulk pancake recipe, meaning excess batter gets wasted. And while I know I could just make a bunch of pancakes and eat them throughout the week, I am not a member of team #mealprep. If I'm being honest, I get sick of eating leftovers more than once.

Also, leftover pancakes aren’t that great. I said what I said, it’s a leftover food with very diminishing returns. 

For practical reasons, a Dutch Baby makes the perfect brunch for two. They are also really easy to make, containing only a handful of basic ingredients - including flour, sugar, eggs, and milk. And most importantly, they are delicious! Especially this Churro Dutch Baby, which is a special little creation I adapted from Food.com’s Dutch Baby recipe. 

Food.com’s recipe is great. But I found the cooking instructions too aggressive for my oven (I have a GE Cafe slide-in gas range double oven) and cooking vessel of choice - which is a 9-inch glass Pyrex pie plate.  

Why You'll Love This Recipe

• The obvious churro + Dutch Baby mashup. Hammering with cinnamon-sugar was a no-brainer for this dessert-leaning brunch amalgamation. The baking instructions are designed to get you crispy edges - we’re talking damn near burnt cripsy edges. We’re talking toasty like a marshmallow destined for a s’more that’s seconds from becoming a burnt disaster. IYKYK. By the way, if you like this, try Churro Rice Krispie Treats.
• A sweet treat that’s not overly so. Cinnamon sugar and a drizzle of chocolate are my recommendations for finishing off this sweet treat that’s not too sweet. You can tailor the sweetness by adjusting your toppings because the Dutch Baby itself isn’t super sweet, like pancakes. 
• The crunchy, toasty edges! Making a baked puffy pancake is an exercise in achieving the perfect crispy edges. For this churro variation, that means pushing the toasty envelope to achieve tasteful blackened spots that are definitely not burnt. Plus, cooking it this way gives the resulting dish a toasted marshmallow s’more kind of vibe in the flavor department.

Ingredients

• Whole milk - I have not tested this recipe with anything other than whole milk, but I’d wager that 2% milk would be a suitable substitute. Let it come to room temperature before using.
• Dry ingredients, including all-purpose flour and granulated sugar - Nothing fancy needed, just basic AP flour and granulated sugar. 
• Large eggs - Let them come to room temperature for this recipe. If you store them in the fridge, take them out as a first step to making this recipe. 
• Cinnamon - I like to add ⅛ teaspoon to the batter itself for a touch of warmth throughout the pancake, but you can increase the amount to suit your tastes. A scant ⅛ teaspoon gives you cinnamon in every bite without it being overwhelming. It also makes an appearance in the simple cinnamon sugar topping.
• Pure vanilla extract - You could also use something similar, like almond extract, or a butter-flavored extract could be good too.
• Salted butter - I like using salted for the contrast but unsalted works great too. Feel free to use them interchangeably in this recipe.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

How to Make a Churro Dutch Baby - Directions

Combine the cinnamon and sugar for the topping in a bowl and set aside.

1. Step 1: Adjust the oven rack to the very bottom rack or one from the bottom. Bake on the bottom rack for extra crispy (pictured), or bake one rack above that for a less toasty but still awesome outcome.

2. Step 2: Preheat the oven for 10 minutes at 425 degrees Fahrenheit. Melt butter in a pie plate in the oven. This will take around 7-8 minutes for room temperature butter.  Remove from the oven and use a silicone brush to coat the rim and entire inside of the pie plate with melted butter.

3. Step 3: Meanwhile, whisk milk, flour, eggs, sugar, and vanilla together.  Aim for a smooth or nearly smooth batter.

4. Step 4: Slowly pour the batter into the hot pan, keeping the pour in the center of the pan to push the butter to the edges so it can help with that crispness. Bake for 15 minutes, then reduce heat to 350° F. Bake another 5-7 minutes, until golden brown and delicious.

5. Step 5. Remove from the oven and sieve confectioners' sugar over the top, then hit it with the cinnamon sugar mixture. Finally, hit with a drizzle of chocolate syrup.

Serve with a glass of iced cold brew coffee if you'd like the perfect brunch.

Equipment

I feel it is important to call out the baking vessel used was a Pyrex 9-inch glass pie plate. I have not tested another baking vessel, but I have heard that cast iron pans are a popular choice.