You’re going to love this tasty Weight Watchers Dutch Baby that is only 4 points per serving! If you’ve never made (or eaten!) a Dutch baby before, you’ll be in heaven. This amazing baked pastry is also known as German pancakes, Dutch puffs, or Bismarck pancakes.

The dish may have many names, but it’s actually quite simple to make. All you need are basic kitchen staples and a cast iron (or other oven-safe pan) to get the job done. A Dutch Baby is quite fascinating because it puffs up a lot as it bakes, gets crispy edges, and then collapses not long after you remove it from the oven. But somehow, even after it deflates, it’s beautiful to look at! You can also enhance its appearance by adding assorted fruits and garnishes.

And honestly, this type of pancake is amazing no matter the time of day. Without the nutmeg and vanilla, you can turn it into a savory, hearty lunch or dinner by pairing it with more satisfying foods like meat, cheese, and veggies. I personally topped mine with a dash of powdered sugar and some fruit to keep it light. But this is a good base recipe that you can experiment with and make your own version since toppings are optional, anyway.

Dutch baby with fresh fruit
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Why You Should Try This Recipe

  • Super easy! The batter comes together so quickly, and cleanup is even easier.
  • Very simple ingredients. This easy Dutch baby recipe doesn’t require specialty ingredients, just some basic ingredients that you likely already have on hand.
  • It’s so versatile. Serve this Dutch baby with assorted toppings. It tastes incredible with jam, fresh berries, powdered sugar, syrup— you name it!

Recipe Overview

  • Serving Size: 116g
  • Number of Servings: 6
  • Time to Cook: 25-30 minutes
  • WW Points Per Recipe: 4 WW points per serving, 22 WW points for the entire recipe (Click here to view the recipe in the WW app. WW login is required)

Ingredients Needed for this WW Dutch Baby Recipe

  • 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)
Dutch baby ingredients

Instructions for making a Weight-Watchers Dutch Baby

  1. Set the oven to 425F and place the 12-inch cast iron skillet inside while you make the batter. Reserve the butter substitute for use on the skillet later.
  2. Use an electric mixer with a whisk attachment to make the batter, starting with the wet ingredients. Whip the egg mixture until it is frothy/foamy and light. Gradually and carefully add the dry ingredients so as not to deflate the batter.
  3. Take the hot cast iron skillet out of the oven and place the butter substitute into it. If it is hot enough, it will melt on its own. If not, return it to the oven until its melted. Tilt the pan to coat it.
Cast iron skillet with melted butter

4. Pour the Dutch baby batter into the greased skillet.

Dutch baby batter before baking

5. Bake the Dutch baby for 25 minutes until thoroughly baked and golden brown, giving it another few minutes if needed. It will have puffed up quite a bit, and the center will be set. It will deflate after you remove it from the heat, though!

Dutch baby pancake after baking

Variations and Substitutions

  • Dutch Baby Topping Ideas: Top it with chopped apples, blueberries, strawberries, or mixed fruit. You can also add sweeter toppings like chocolate chips or crunchy toppings like nuts. Or, remove the vanilla and nutmeg and top it with savory toppings like onions, savory herbs, and meat!
  • Milk Type: you can also use oat milk, skim milk, or even buttermilk if you wish. Skim milk doesn’t change the WW points, but you can adjust the recipe in the WW recipe builder depending on what you use.
  • Lemon Dutch Baby: Add fresh lemon zest and a lemon glaze (or lemon curd) on top. You can also substitute the vanilla extract for fresh lemon juice or drizzle it on top as soon as it comes out of the oven.
  • Dutch Baby In a Different Pan: This recipe is best for a 12-inch cast iron skillet, but you can really use any oven-safe pan that is around the same size, so long as you properly grease it. Keep in mind that it may rise differently, though.
Close up image of a baked dutch baby pancake

Tips and Tricks for Making a WW Dutch Baby

  • For best results, have the milk and eggs at room temperature when making the recipe.
  • Make sure to incorporate enough air into the batter so it can properly rise!
  • You can also make the batter using a blender. Mix everything in a high-speed blender until smooth and light, scraping down the sides every 30 seconds or so. Then, let the batter sit for about 10 minutes before using it.
  • Remember that Dutch babies are expected to deflate when they come out of the oven. As long as it actually rises while it bakes, you’re good to go. If it doesn’t rise, there must have been issues with the batter.
  • Mini Dutch Baby Pancakes: spoon batter into muffin cups or ramekins for individual portions. Bake them on a sheet tray in case they overflow some.
  • How to store leftover Dutch baby pancakes: Transfer any extra portions to an airtight container or zip-top bag and keep them in the refrigerator for up to 3 days. Reheat in a 375F oven until thoroughly warm.

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Weight Watchers Dutch Baby

Servings: 6 people
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
A light and yummy large German pancake made in a cast iron skillet.

Equipment

  • 12-inch cast iron skillet

Ingredients 

  • 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
  • 4 ½ tbsp Light butter substitute, I Can’t Believe It’s Not Butter! Light

Instructions 

  • Set the oven to 425F and place the 12-inch cast iron skillet inside while you make the batter. Reserve the butter substitute for use on the skillet later.
  • Use an electric mixer with a whisk attachment and make the batter mixture, starting with the wet ingredients. Whip the egg mixture until it is frothy/foamy and light. Gradually and carefully add the dry ingredients so as not to deflate the batter.
  • Take the hot cast iron skillet out of the oven and place the butter substitute into it. If it is hot enough, it will melt on its own. If not, return it to the oven until its melted. Tilt the pan to coat it.
  • Pour the Dutch baby batter into the greased skillet. Bake the Dutch baby for 25 minutes until thoroughly baked and golden brown, giving it another few minutes if needed. It will have puffed up quite a bit, and the center will be set. It will deflate after you remove it from the heat, though!

Notes

4 WW points per serving when split into 6 even portions.

Nutrition

Serving: 116gCalories: 172kcalCarbohydrates: 17gProtein: 7.9gFat: 7.5gSaturated Fat: 2.1gCholesterol: 164mgSodium: 246mgPotassium: 112mgFiber: 0.7gSugar: 0.7gCalcium: 103mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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