Churro Dutch Baby

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This cinnamon-sugar studded 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.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: dutch baby

Servings: people

Calories: 838kcal

Author: Christina Koncker

Equipment

9-inch glass pie plate

Ingredients

¾ cup whole milk
1/ 2 cup unbleached all-purpose flour
2 large eggs
1 1/ 2 tablespoons granulated sugar
⅛ teaspoon cinnamon (increase to taste)
1 teaspoon pure vanilla extract
3 tablespoons salted butter
2-3 tablespoons Confectioners' powdered sugar (optional, garnish)
chocolate syrup (optional, garnish)

Cinnamon Sugar Topping

1 tablespoon cinnamon
¼ cup sugar

Instructions

Combine the cinnamon and sugar for the topping in a bowl and set aside.
Adjust the oven rack to the bottom rack or one rack from the bottom. Bake on the bottom rack for extra crispy, one rack above for a less toasty but still awesome outcome.
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 the melted butter from the oven and use a silicone brush to coat the rim and entire inside of the pie plate.
Meanwhile, whisk milk, flour, eggs, sugar, and vanilla together.
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 and bake another 5-7 minutes, until golden brown and delicious.
Remove from the oven and sieve confectioners' sugar over the top, then hit it with the cinnamon sugar mixture. Finally, hit it with a drizzle of chocolate syrup.

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Let the cold ingredients come to room temperature if you hope to achieve that signature puff. Take the eggs out as the first step to making this recipe, then pour out the amount of milk you’ll need and let it warm on the counter until you need it.

Resist the urge to peek during baking - keep the oven door closed! A sudden drop in temperature can deflate the Dutch baby and we don’t want that. Use your oven light if you need to check the doneness.

Nutrition