Photo Credit: Drizzle Me Skinny.
Discover why everyone’s raving about this Weight Watchers Dutch Baby that’s only 4 points per serving! If you’ve never tried a Dutch baby before, you’re in for a treat. Also known as German pancakes or Dutch puffs, this baked delight is easy to make with simple kitchen staples and an oven-safe pan. As it bakes, the Dutch baby puffs up beautifully, developing crispy edges and then delightfully collapses when removed from the oven. Top it with fresh fruits and a dash of powdered sugar for a light and satisfying meal at any time of the day.
Ingredients Needed for this WW Dutch Baby Recipe
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- 6 Eggs
- 1 ¾ tsp Vanilla extract
- 1 cup Plain unsweetened almond milk (or skim milk)
- 1 cup All-purpose flour
- ¼ tsp Table salt
- Pinch Nutmeg
- To grease the skillet: 4 ½ tbsp Light butter substitute (I used I Can’t Believe It’s Not Butter! Light)
Instructions for making a Weight-Watchers Dutch Baby
Photo Credit: Drizzle Me Skinny.
Enjoy a delightful and light breakfast with these instructions for making a Weight Watchers Dutch Baby. This puffed, oven-baked pancake is both fluffy and flavorful, topped with fresh fruit or a sprinkle of powdered sugar, offering a delicious and low-point start to your day.
Preheat the Oven
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Set the oven to 425°F and place a 12-inch cast iron skillet inside to heat while you prepare the batter. Reserve the butter substitute for later.
Make the Batter
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Using an electric mixer with a whisk attachment, start with the wet ingredients. Whip the egg mixture until frothy and light. Gradually add the dry ingredients carefully to avoid deflating the batter.
Prepare the Skillet
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Remove the hot cast iron skillet from the oven and add the butter substitute. If the skillet is hot enough, the butter substitute will melt on its own. If not, return the skillet to the oven until melted. Tilt the pan to coat it evenly.
Add the Batter
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Pour the Dutch baby batter into the greased skillet.
Bake
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Bake the Dutch baby for 25 minutes or until thoroughly baked and golden brown. It should puff up significantly, with the center set. If needed, bake for a few more minutes. Note that it will deflate after being removed from the oven.
Variations and Substitutions
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- Dutch Baby Topping Ideas: Top with chopped apples, blueberries, strawberries, or mixed fruit. For a sweeter option, add chocolate chips or nuts. For a savory version, omit the vanilla and nutmeg and top with onions, savory herbs, and meat.
- Milk Type: Use oat milk, skim milk, or buttermilk. Skim milk doesn’t change the WW points, but adjust the recipe in the WW recipe builder based on your choice.
- Lemon Dutch Baby: Add fresh lemon zest and a lemon glaze or lemon curd on top. Substitute the vanilla extract with fresh lemon juice or drizzle lemon juice on top as soon as it comes out of the oven.
- Dutch Baby in a Different Pan: This recipe works best in a 12-inch cast iron skillet, but you can use any oven-safe pan of a similar size, ensuring it is properly greased. Keep in mind the rise may vary.
Tips and Tricks for Making a WW Dutch Baby
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- Room Temperature Ingredients: For best results, use room temperature milk and eggs.
- Incorporate Air: Ensure you whip enough air into the batter for proper rising.
- Blender Method: You can make the batter using a high-speed blender. Mix until smooth and light, scraping down the sides every 30 seconds. Let the batter sit for about 10 minutes before using.
- Deflation: Dutch babies are expected to deflate when removed from the oven. As long as it rises while baking, it’s fine. If it doesn’t rise, there may have been issues with the batter.
- Mini Dutch Baby Pancakes: Spoon batter into muffin cups or ramekins for individual portions. Bake on a sheet tray in case of overflow.
- Storing Leftovers: Transfer extra portions to an airtight container or zip-top bag and refrigerate for up to 3 days. Reheat in a 375°F oven until warm.
