For a truly impressive weekend breakfast, bake this easy Dutch baby. It’s a 6-ingredient creamy, puffy, and lightly crisp pancake that works with sweet or savory toppings.
Want to change up your standard weekend pancake routine? Try this easy Dutch baby recipe!
I actually learned how to make this kind of breakfast pancake during the two years I spent in Europe. Friends I was staying with in Germany made them regularly, and I loved how easy and simple they were.
Think of a Dutch baby as a mix between a popover, pancakes, and Yorkshire pudding. It’s made from a batter using similar pancake ingredients but omits the leavening agents.
Also known as a German pancake, this is now one of my family’s favorite breakfasts I make it almost every weekend!
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make a Dutch baby
- Tips to make the best recipe
- Storage instructions
- More fun ways to enjoy pancakes
- Frequently asked questions
- Dutch Baby Recipe
Why this recipe works
- Major wow factor. One look, and you’ll be swooning over the pancake’s golden risen edges and fluffy crust. This is the kind of dish I make when guests come for brunch.
- Incredible texture and flavor. The texture of the pancake is puffy in the middle while crisp around the edges. Every bite is creamy like custard, and it’s super mild tasting, so you can jazz it up any way you like.
- Takes 5 minutes! The batter comes together in no time at all. Just blend the ingredients until smooth, set it aside to rest, then bake!
- Add fun toppings. We’ve added everything to this pancake, including sweet toppings like lemon curd and maple syrup and savory ones like black pepper and cheese.
This Dutch baby pancake recipe is so easy to make, and besides some basic pantry staples, there isn’t anything else needed to make. Here is what you’ll need:
- Eggs. Large eggs. Remember to set the eggs on the kitchen counter for 20 to 30 minutes before making the batter so they can come down to room temperature.
- All-purpose flour. To stabilize the pancake. You might be able to use a 1:1 mix of all-purpose flour and whole wheat flour as a substitute, but I haven’t tested it.
- Milk. To thin the batter and give the pancake a soft mouthfeel.
- Kosher salt. This helps balance the rest of the flavors.
- Vanilla extract. For flavor.
- Unsalted butter. Melted butter lines the skillet, which prevents the pancake from sticking and gives the bottom a crispy edge.
- Toppings. Blueberries, strawberries, and apples are all popular options.
How to make a Dutch baby
You’ll love how foolproof it is to whip up for such an impressive breakfast!
Make the batter: Add all of the ingredients (except the butter) to a blender and blend until smooth. Set it aside to rest.
Bake: Melt the butter in a preheated cast iron skillet or pan then pour in the batter. Bake the Dutch baby until it’s golden brown and puff up.
Decorate and serve: Remove the skillet from the oven, decorate with powdered sugar and all your favorite toppings, then serve.
Tips to make the best recipe
Let the batter rest: After blending, let the batter rest for at least 5 to 10 minutes. I find that this relaxes the gluten and will help yield a fluffier Dutch baby pancake.
Use any skillet: I used a 10-inch cast iron skillet, which was perfect for this size pancake but If you don’t have one, use any other 9 to 10-inch oven-friendly baking dish.
Always preheat the skillet: This is step #1 for all Dutch baby recipes! A sizzling hot skillet means the butter melts in no time, evenly cooks the pancake, and yields crispier edges.
Mix by hand: If you don’t have a blender, you can whisk the batter by hand in a bowl.
I recommend eating the Dutch baby when fresh out of the oven because it easily loses its puffiness and lightly crisp exterior. If you end up with leftover slices, wrap them tightly in plastic wrap and store them in the fridge for 1 to 2 days.
More fun ways to enjoy pancakes
Frequently asked questions
Yes, you can blend the batter one day in advance and keep it in the fridge overnight. Before baking, let the chilled batter come down to room temperature. Blitz it quickly in the blender before letting it rest, then bake as normal.
A Dutch baby is a pancake baked in a skillet and typically served with sweet or savory toppings, while popovers are tall, cylindrical pastries baked in individual cups. They are often used as accompaniments for savory or sweet fillings.
That’s normal! The pancake will be puffy when it comes out of the oven but then deflates as it cools. To ensure it stays puffy for serving, bring it to the table as soon as it comes out of the oven.
Prevent your screen from going dark
Preheat the oven to 210C/425F. Place a 10-inch cast iron skillet into the oven to heat up.
Blend eggs, flour, milk, salt, and vanilla until smooth. Rest for 5 minutes.
Remove the skillet from the oven and add the butter. Once it melts, add the pancake batter on top.
Bake 20-25 minutes, or until golden and puffed.
Remove from the oven and dust with powdered sugar and top with berries.
STORAGE: I recommend eating the Dutch baby when fresh out of the oven because it easily loses its puffiness and lightly crisp exterior. If you end up with leftover slices, wrap them tightly in plastic wrap and store them in the fridge for 1 to 2 days.
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