Let me introduce you to your new weekend favorite, the dutch baby. I know, I know…you’ve probably already heard of it.
I adore how fast and easy a Dutch baby is to make and how stunning they look. I challenge you to give them a try for Sunday breakfast and not love them yourself.
But I’m always astonished how few people actually MAKE them. Why? Like…why not? They are fast, easy, versatile, and budget friendly. Perfect for busy mornings and limited budgets!
What is a Dutch Baby Pancake?
A dutch baby is a giant, fluffy pancake that gets baked in the oven. The texture can be similar to a popover with a tender interior and crispy outer edge.
Dutch babies are a fairly common breakfast here in MN. I think they hail from the Swede’s or… the Dutch…one of the European places Minnesotans claim. Wherever they hail from, whomever invented them, I thank them with a great thanks! I adore how fast and easy they are to make and how stunning they look. I challenge you to give them a try for Sunday breakfast and not love them yourself.
What is the difference between a Dutch baby and a German Pancake?
Nothing. They are really the same thing. The only difference seems to be the argument about where they originated. Frankly, I don’t care where they came from I’m just glad they exist :).
dutch baby recipe ingredients:
- Butter. You’ll only use 2 tablespoons of the stuff so don’t sub it out. Be sure to use unsalted butter.
- Eggs.
- Flour.
- Milk.
Optional:
- Sugar. You don’t find sugar in all dutch baby recipes, but I like to add a bit to my sweet version, it helps get crispy edges.
- Cinnamon. A dash of cinnamon adds a lot to your pancake.
- Chives. Add a bit of chives or other fresh herbs to your pancake and serve it with cheese for a savory version.
- Vanilla. A wee teaspoon vanilla extract will pump up the flavor.
- Fresh lemon juice. Just a wee squeeze ups the flavor.
What is the secret to a puffy Dutch baby?
To get that perfect puff in a Dutch baby, start with a very hot skillet—preferably a heavy cast iron skillet—so the batter hits melted butter and begins cooking immediately. Use room temperature eggs and milk to help the batter whip smoothly and trap air, which creates the rise. Beat the eggs well; the puff comes from steam and air expanding during baking, not baking powder. And the hardest part…avoid opening the oven door while baking to prevent heat loss and collapse.
Equipment Needed: cast iron skillet
A good, puffy oven pancake is made in a cast iron skillet. Truthfully, you could use a different pan and have good results (like a cake pan). But to have really great results you need to use a heavy skillet that is oven-proof. I think the old-school cast iron pans can’t be beaten for oven pancakes.
Making this Dutch Baby Pancake Recipe:
- Put the 2 tablespoons of butter into the pan and allow it to melt in the oven. This heats your pan, melts your butter, and makes your oven pancake dough start baking when it hits the hot pan (something that is very, very good)
- Beat your large eggs and then add your all-purpose flour, salt, and milk. Add any optional ingredients into the bowl right now.
- Beat your batter until smooth. You might be able to whisk it by hand to blend the lumps out but go ahead and pull your blender out if needed to get a smooth batter.
- Remember how you were melting the butter in the oven? It’s for this step right here…pouring your batter into a preheated skillet. After the butter has melted, take the skillet out of the oven and pour your batter into the hot pan. It will immediately start baking upon hitting that hot pan. Perfect! Carefully put the pan into the hot oven. Don’t peek. Don’t peek!! If you do, your oven pancake won’t puff and you will be very, very sad. Don’t peek!
- Bake it for about 20 minutes or until it is lightly brown.
Looking for another easy, kid-friendly meal with common ingredients? Try this glazed hot dogs and rice recipe!
Can You Make the Batter Ahead?
Absolutely! If you want to save time on a busy morning or prep for a brunch, you can totally make the Dutch pancake batter ahead of time. Just mix everything up, cover it, and pop it in the fridge. Go ahead and leave it in the fridge overnight! When you’re ready to bake, take the batter out and let it come to room temperature—that little step helps it puff up beautifully in the oven. Easy peasy and still delicious!
Look at that puff and golden edges! Truthfully, when you take yours out of the oven it will be even puffier and higher than this picture. It took me a few minutes to grab this picture and during that time my dutch baby deflated just a bit. It’s still beautiful and lovely.
What are good toppings for a sweet Dutch Baby Pancake?
- Maple syrup, of course.
- Nutella (shown above)
- Powdered sugar and chocolate.
- Whipped cream and fresh berries.
- Cinnamon sugar and butter
- Your favorite jam.
- Thinly sliced apple slices and peanut butter.
- Lemon zest
- Bacon and cheese.
- Fresh fruit and yogurt.
- Strawberries and mint.
- Cream cheese and salmon
Or…make a savory dutch baby with sour cream and cheese, try hollandaise sauce and Canadian bacon, or maybe smoked salmon & chives? Seriously, savory dutch baby pancakes win weekday suppers!
Truly, the list of what a dutch baby pancake can hold is endless! Get creative and use a dutch baby to help clean out the fridge ingredients.
Dutch Baby Recipe
Ingredients
Method
- Melt butter in a cast-iron (or equally heavy) 10inch skillet, in a 350 degrees oven. About 3-5 minutes.
- While waiting, beat eggs together.
- Add flour, milk, salt, and sugar. Beat batter until smooth.
- Pour batter into hot pan with melted butter.
- Bake in 350 degree oven for 22-25 minutes or until puffed and brown.
