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It is the start of a new month and a new theme. We stated earlier that we are going to start “Building Better Breakfasts for Less” month today, so here we go 
We are actually going to start off the month with one of our family’s most favorite breakfasts – Dutch Puff! Have you heard of it? We have also heard it called Dutch Babies, although we aren’t for sure if they are the exact same or similar.
But let me start by saying that we eat eggs nearly every morning. I have felt that this is a key and important way to start the day. But it can get very old to consider all of the ways to use eggs in the morning! Well Dutch Puff flew to the top of the list a while back and we make it at least once, but often a few times per week because of the popularity of it in the house and the fact that it is filled with eggs. I will literally have kids jumping up and down chanting “dutch puff, dutch puff” when deciding what yummy breakfast we will build that day. So it isn’t very often that you can get kids to be THAT excited about what they are going to eat This Dutch Puff is kind of like a thick German Pancake in case you are wondering what it is similar to. It is also much more filling and goes much further than a German Pancake too!
What we love about it is that it is filled with protein from the eggs and milk and then we can make it different and top it with all kinds of things, or even just eat it plain! It is an extremely universal breakfast item, very easy to make, and a very delicious taste!
With just a bit of effort, you can have a nice breakfast on the table and give your family the nutrition they need to make it though the day! This is also a visually fun breakfast as it comes out all “puffed” and collapses fairly quickly, but still really fun to eat too!
Here is one version and what the finished product looks like. It collapsed some before I could get the picture, but you can at least see the sides all puffed up!
We just serve it up like a slice of cake and then top it with our favorites. Our family’s favorite is organic powdered sugar and fresh lime or lemon juice squeezed on top! This is absolutely wonderful and I actually don’t eat it any other way.
The kids like that way, but they also like to experiment with other toppings too! We haven’t tried most of these as we like our usual fixin’s, but here’s ideas we have heard:
- Powdered sugar and/or lemon or lime juice
- Fresh fruit and whipped cream
- Syrup
- Agave
- Honey
- Jams/Jellies
- Cream cheese dip (mixing cream cheese with a fruit spread or syrup, etc.)
- Chocolate, caramel, butterscotch syrups (ice cream toppings!)
- Plain with sides of fruit!
- What else can you think of??? Leave a comment below…….
Also, not only is this a breakfast that is fun, unique, and super good packed with protein, but it is also very frugal. Almost everyone has eggs, milk and flour on hand at all times and with those three things, you have a super breakfast. They are also very cheap as the ingredients go very far.
For example, 1 cup of milk in this dish for 4-5 kids, vs. 1 cup of milk in 4-5 bowls of cereal is just a massive savings alone! Don’t forget that when you find a good deal on eggs, you can freeze those eggs! That makes eggs even cheaper. But you can often find eggs for around $1 a dozen on sale frequently and you can make up to 3 of these batches with 1 dozen eggs. Finally, the flour is also an affordable ingredient, especially if you bought your flour on sale or in bulk. Swapping one breakfast a week for this one can save you a bit in your grocery budget month.
Finally, the actual hand’s on time in preparing this dish is around 5 minutes. Then just pop it in the oven for the specified time and it is good to go. If you have busy mornings, as soon as you get up, run to the kitchen and spend 5 minutes throwing this together and stick it in the oven so that it will be ready in about 25 minutes and then it is ready to eat.
Note: If you desire to print this recipe or are not reading this on our site please click here for a nicely formatted and printable recipe!
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- There will be three amounts listed as we will share how to make three different sizes depending on your needs that day!
- eggs: 4, 8, or 12
- Flour (any type): 1 cup, 2 cups, or 3 cups
- Milk (any type): 1 cup, 2 cups, or 3 cups
- Butter (real butter is best): 3 TBSP, 6 TBSP or 8 TBSP
- A few dashes of cinnamon
- Vanilla: ½ tsp., ¾ tsp. or 1 tsp.
- First, you will want add the butter to your baking dish and turn the oven to 400 degrees and melt the butter in the baking dish on this temperature. Pull it out as soon as it is melted!
- Second, blend the eggs, milk and flour (and the cinnamon and vanilla if you are using those) in a blender on high until the mixture is mixed well and it is very smooth and a little thinner than pancake batter. We find this to be around 1 minute.
- After the butter is melted, then pour the mixture into the baking dish
- Place in the oven on 400 degrees for 18-28 minutes depending on baking dish size and bake until sides are brown and puffy and the middle puffs or splits.
- Serve warm with your favorite toppings and enjoy!
Check out http://thethriftycouple.com/betterbreakfasts for more Building Better Breakfasts ideas!
Don’t forget to check out our “soon to be” growing list of Building Better Breakfasts for Less.
{ 6 comments… read them below or add one }
Yum!
I haven’t made this for years. Thanks for reminding me of this. I used to love it just like you guys do-powdered sugar and lemon.
I made a note of this recipe, and was finally able to make it today. I had my doubts about its ability to work with “any type of flour”, but I made it with brown rice flour, and it turned out just like you said! The kids and I were impressed, and I will be certainly making this again soon. I made it with coconut milk, and added the vanilla and cinnamon since I was serving it with stewed apples. It was a great new way to eat all these in season apples! Thank you!
Can you make this ahead of time and pop it in oven in am?
Hi Heather – Yes, you definitely can and I know some that do make it this way – it makes the morning routine that much easier
Thank you for your question!
I tried it with whole wheat pastry flour and it turned out spiffy.
I make these wonderful puff pancakes in a muffin tin for myself and my boyfriend. They’re great and they refrigerate well! a 3/1/1 recipe (eggs, milk, flour) makes about 12 muffin sized pancakes.
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