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Buffalo Chicken Dutch Babies

Buffalo Chicken Dutch Babies are a fun and flavorful twist on the traditional Dutch baby pancake. These individual savory pancakes are filled with spicy Buffalo chicken, topped with tangy blue cheese, and baked until puffed and golden. Perfect for a party snack, appetizer, or game day treat, these bite-sized treats combine the heat of Buffalo chicken with the fluffiness of Dutch babies for a unique and delicious dish.

  • Total Time: 1 hr 50 mins

Ingredients

Scale

Buffalo Chicken:

  • 3 tablespoons butter
  • 3 large boneless, skinless chicken thighs
  • kosher salt and freshly ground black pepper to taste
  •  cup Louisiana-style hot sauce (such as Franks®)

Dutch Babies:

  • 2 large eggs
  • ½ teaspoon kosher salt
  • 1 ¼ cups all-purpose flour
  • 1 ⅓ cups whole milk
  • 1 tablespoon butter, softened
  • nonstick cooking spray
  • ½ cup crumbled blue cheese
  • 6 stalks celery, halved crosswise (Optional)

Instructions

  1. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.

  2. Cut chicken into ½-inch pieces and transfer back to the plate.

  3. Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.

  4. Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.

  5. Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.

  6. Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.

  7. Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.

  8. Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.

  • Author: Olivia
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 197 per serving