I’m always on the lookout for easy recipes. This Dutch baby pancake recipe is definitely one of them! The kids love helping with this one! With only a few ingredients, it is the perfect brunch recipe! The kids love this huge eggy puff pancake.
Why is it called a Dutch baby?
The original Dutch baby has German origins, but originating in the U.S. in the early 1900s. It was introduced by a restaurant in Seattle Washington, where one of the owner’s daughters coined the name Dutch baby. It is sometimes referred to as a German pancake or a Dutch puff.
Skillet
I recommend using a large cast-iron skillet. The large cast-iron skillet produced a thinner, crispier pancake. If you use a small pan, the pancake will be thicker and taste more like an eggy cake. You can also use a large round baking pan if you do not have a cast-iron skillet. I used a 12- inch cast iron skillet, which was the perfect size.
The recipe calls to heat up the skillet and the butter before pouring the batter. You can either place it into the oven to do this OR you can heat the skillet on the stovetop. I prefer placing it into the oven to make sure the whole skillet gets warmed up. It will only take a few minutes. Make sure the butter does not burn.
Baking & Serving
For this recipe, I set my oven to 425 degrees since I preferred my Dutch baby a little bit browner and crisper. If your oven runs hot, I would decrease the temperature to 400 degrees, but it may need to cook closer to 20-25 minutes. Make sure to check on the pancake in the closed oven at around 15+ minutes to make sure it doesn’t look too brown or burnt already if using a higher temperature.
I found 18 minutes was perfect for our oven. If the pancake is getting too brown, but you are worried about it being undercooked, you can always lower your oven to 375 degrees and cook it for 5-10 additional minutes. Do NOT open the oven to check on it. Just turn on the oven light.
The pancake will puff up during the baking. Once out of the oven, and as it cools, it will flatten a little bit. Warming the milk for about 30 seconds in the microwave, keeping eggs at room temperature for a little bit, and allowing the batter to rest should help the pancake rise better. I have also skipped this step and left the ingredients at room temperature before I started without any issues. A regular stove oven will work best for baking.
After you take out your Dutch baby pancake from the oven, you can serve it straight from the cast-iron skillet. However, the cast-iron skillet tends to stay hot so I would transfer it to a cooling rack or plate and serve from there. I’m always worried my kids will touch the skillet! The cooling rack will help the bottom of the pancake from getting soggy. If you eat it quickly, it won’t be an issue. I would definitely recommend eating it fresh from the oven!
Toppings for Dutch Baby Pancake
I love adding toppings to the Dutch baby pancake. There are so many combinations you can create from sweet to savory or a combination of both!
Sweet Dutch Baby Pancake
Powdered sugar on top is simple, easy, and perfectly delicious on its own. The pancake stays the crispest sprinkled with powdered sugar and without any additional toppings.
Add some fruits – strawberries, blueberries, bananas, etc. to create a delicious fruit-filled Dutch baby pancake. Allow the pancake to cool for a few minutes and top with fruits, jam, powdered sugar, and whip cream! I’ve even seen people top their Dutch baby pancakes with ice cream!
Savory Dutch Baby Pancake
For a savory version, add bacon, eggs, avocado, arugula, spinach, etc. Top the Dutch baby pancake with your choice of toppings, and eat it quickly so the pancake stays crispy!
This recipe is adapted from The Food Network
How to Make a Dutch Baby Pancake
Equipment
- Large Cast Iron Skillet
- Blender
Ingredients
- 3 eggs
- 3/4 cup flour
- 3/4 cup warmed milk
- 1 tbsp sugar
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 2 tbsp butter
- powdered sugar & toppings of choice
Instructions
- Preheat the oven to 425 degrees [see note below].
- Place eggs, flour, milk, sugar, vanilla, and salt into the blender. Blend for a few minutes, scraping down sides if needed, until the batter is fully blended. Allow batter to rest.
- Place pan with butter into oven. Allow butter to melt. Remove the pan from oven once butter has melted. Tilt pan to make sure the butter coats entire pan.
- Pour the batter into the the pan on top of melted butter. Make sure batter covers the entire pan.
- Bake for 425 degrees for 18-20 minutes, until edges are browned and pancake has puffed up. Check on the pancake in closed oven at around 15+ minutes to make sure the pancake is puffing up and not getting too brown.
Notes
I hope you enjoyed this Dutch baby pancake recipe! Let me know what toppings you add to your Dutch baby! If you are looking for a more traditional recipe, try this American pancake one.
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Check out these COTTAGE CHEESE BREAKFAST IDEAS or make a DALGONA COFFEE or a PEACH BELLINI COCKTAIL to go with your Dutch baby pancake!
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