Dutch Baby Pancake

If you’re looking for a breakfast that’s part pancake, part popover, and 100% delicious, you’re in for a treat with this Dutch Baby Pancake! This gorgeous, puffy skillet pancake is a stunning dish to serve for a leisurely weekend brunch or a special breakfast, yet it’s surprisingly simple to make. Unlike traditional pancakes, a Dutch baby pancake is baked in the oven, where it rises dramatically, creating golden-brown edges with a custardy, soft center.

The beauty of a Dutch baby pancake lies in its versatility. You can top it with anything you like—berries, powdered sugar, lemon juice, maple syrup, or even a dusting of cinnamon sugar. Whether you prefer sweet or savory toppings, the Dutch baby pancake is the perfect canvas for your favorite flavors. Plus, it’s a total showstopper when you pull it out of the oven, all puffed up and golden.

I remember the first time I made a Dutch baby for my family. They were amazed by how impressive it looked and couldn’t believe how quickly it came together. Now it’s a regular on our brunch menu, especially when we want something fun, easy, and delicious!

Why You’ll Love This Recipe

Here’s why you’re going to fall head over heels for this Dutch Baby Pancake:

• Easy to make: All you need is a blender or whisk and a few basic ingredients. The oven does most of the work, and you don’t have to flip pancakes!
• Show-stopping presentation: This pancake puffs up dramatically in the oven, making it an impressive dish to serve guests.
• Custardy texture: The Dutch baby has a delightful contrast of textures—crispy edges with a soft, custardy center.
• Versatile: You can go sweet or savory with your toppings, making it perfect for breakfast, brunch, or even dessert.
• Quick to prepare: The batter comes together in just 5 minutes, and the whole dish is ready in about 25 minutes.

Preparation Time and Servings

• Total Time: 25-30 minutes (5 minutes prep, 20-25 minutes cook time)
• Servings: 2-4 people (depending on portion size)
• Calories per serving: Approx. 280-320 (without toppings)

Ingredients

To make a classic Dutch Baby Pancake, you’ll need:

• 3 large eggs: Room temperature eggs are best for creating a fluffy, light pancake.
• 1/2 cup all-purpose flour: This gives structure to the pancake while keeping it light.
• 1/2 cup whole milk: The richness of whole milk helps create that signature custardy texture.
• 2 tbsp sugar: Adds a touch of sweetness to the batter.
• 1 tsp vanilla extract: For a warm, subtle flavor.
• 1/4 tsp salt: Balances the sweetness and enhances the flavor.
• 2 tbsp unsalted butter: This melts in the pan to help the pancake rise and create crispy edges.
• Optional: powdered sugar, fresh berries, lemon wedges, maple syrup for serving.

Step-by-Step Instructions

1. Preheat Your Oven

• Preheat your oven to 425°F (220°C). Place a 10-12 inch cast-iron skillet or an oven-safe nonstick skillet in the oven while it preheats. You want the skillet to be super hot when you pour in the batter, as this helps the pancake rise dramatically.

2. Make the Batter

• In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend on high for about 20-30 seconds, until the batter is smooth and slightly frothy.
• Alternatively, you can whisk the ingredients together in a large mixing bowl until smooth. Just make sure there are no lumps in the batter.

3. Melt the Butter

• Once the oven is preheated and your skillet is hot, carefully remove the skillet from the oven. Add the 2 tablespoons of butter and swirl it around until melted and bubbly. Be quick—you don’t want the butter to burn, but you do want it to coat the entire bottom of the skillet.

4. Add the Batter

• Immediately pour the prepared batter into the hot, buttered skillet. The edges of the batter may begin to cook and set right away—that’s a good sign!
• Quickly return the skillet to the oven and close the door. Resist the urge to open the oven while it bakes, as this can cause the pancake to deflate.

5. Bake

• Bake the pancake for 20-25 minutes, or until it is puffed up and golden brown around the edges. The center will remain slightly custardy, which is what makes this pancake so special.
• Once fully cooked, the pancake will have puffed dramatically, though it will deflate slightly as it cools. This is completely normal!

6. Serve

• Remove the skillet from the oven and serve the Dutch baby immediately. Dust with powdered sugar and top with your choice of fresh berries, a squeeze of lemon juice, and a drizzle of maple syrup.
• For a savory twist, you can skip the powdered sugar and top the pancake with cheese, sautéed vegetables, or crispy bacon.

How to Serve

There are so many ways to enjoy a Dutch Baby Pancake. Here are some of our favorite serving ideas:

• Classic Lemon and Sugar: Dust the pancake with powdered sugar and squeeze fresh lemon juice over the top for a sweet-tart combination.
• Berry Bonanza: Top with a variety of fresh berries (like blueberries, raspberries, and strawberries) for a colorful, fresh finish.
• Maple Syrup and Butter: A drizzle of warm maple syrup and a pat of butter is simple but delicious.
• Savory Option: Skip the sugar and vanilla in the batter and top with sautéed mushrooms, spinach, or grated Parmesan cheese.

Additional Tips for Success

Here are some tips to make sure your Dutch Baby Pancake turns out perfectly every time:

1. Use a hot skillet: Preheating the skillet in the oven is key to getting the pancake to puff up. The hot skillet helps create those dramatic edges and ensures the batter starts cooking the moment it hits the pan.

2. Room temperature ingredients: Make sure your eggs and milk are at room temperature. Cold ingredients can prevent the pancake from rising as much, so let them sit out for 20-30 minutes before making the batter.

3. Don’t open the oven: While it’s tempting to check on your pancake, avoid opening the oven door during baking. The sudden drop in temperature can cause the pancake to deflate before it’s fully cooked.

4. Be quick with the butter: When you melt the butter in the hot skillet, be sure to swirl it around quickly and pour in the batter right away. This helps the pancake rise and prevents the butter from burning.

5. Serve immediately: Dutch baby pancakes are best served fresh from the oven while they’re still puffed up and golden. They will deflate as they cool, but the flavor will still be delicious!

Recipe Variations

This Dutch Baby Pancake recipe is incredibly versatile, and you can change it up based on your preferences. Here are a few fun variations to try:

• Apple Cinnamon Dutch Baby: Add thinly sliced apples and a sprinkle of cinnamon to the skillet before pouring in the batter. The apples will caramelize in the butter and add a warm, spiced flavor to the pancake.
• Savory Dutch Baby: Skip the sugar and vanilla in the batter, and instead, top the baked pancake with shredded cheese, crispy bacon, or sautéed vegetables.
• Chocolate Dutch Baby: For a sweet, indulgent twist, whisk 2 tablespoons of cocoa powder and a handful of chocolate chips into the batter. Top with whipped cream and extra chocolate sauce for dessert!
• Blueberry Lemon Dutch Baby: Add fresh blueberries and a zest of lemon to the batter for a fruity, citrusy pancake.

Serving Suggestions

A Dutch Baby Pancake is impressive on its own, but you can elevate your breakfast or brunch with these side dishes:

• Bacon or Sausage: Serve alongside crispy bacon or sausage links for a savory complement to the sweet pancake.
• Fresh Fruit Salad: A light and refreshing fruit salad pairs perfectly with the richness of the pancake.
• Yogurt and Granola: Add a side of Greek yogurt topped with crunchy granola for a healthy, balanced meal.
• Coffee or Mimosas: Pair your Dutch baby with a hot cup of coffee or a festive mimosa to complete your brunch experience.

Freezing and Storage

Here’s how to store and reheat your Dutch Baby Pancake if you have leftovers (though they rarely last long!):

• Storage: If you have leftovers, let the pancake cool completely, then store it in an airtight container in the fridge for up to 2 days.
• Reheating: To reheat, place the pancake on a baking sheet and warm it in a 350°F oven for 5-10 minutes until heated through. You can also reheat it in the microwave, but the texture may not be as crispy.
• Freezing: While Dutch baby pancakes are best enjoyed fresh, you can freeze leftovers. Wrap the cooled pancake tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Reheat in the oven at 350°F until warmed through.

Special Equipment

To make the perfect Dutch Baby Pancake, you

’ll need:

• Blender or whisk: A blender makes quick work of mixing the batter, but you can also use a whisk to combine the ingredients by hand.
• Cast-iron skillet or oven-safe pan: A 10-12 inch cast-iron skillet is ideal for making a Dutch baby. If you don’t have one, any oven-safe skillet will do.

FAQ Section

1. Can I use a regular frying pan instead of a cast-iron skillet?
Yes, as long as it’s oven-safe! Cast iron holds heat well and helps the pancake rise, but any oven-safe skillet will work.

2. Can I make this dairy-free?
Absolutely! Substitute the milk with a dairy-free alternative like almond milk or oat milk, and use dairy-free butter or margarine.

3. Why didn’t my Dutch baby puff up?
If your pancake didn’t rise as much as expected, it could be due to the skillet not being hot enough, using cold ingredients, or opening the oven door during baking.

4. Can I make the batter ahead of time?
It’s best to make and bake the batter right away for the best rise. However, you can mix the batter and store it in the fridge for up to 1 hour if needed.

5. Can I make a gluten-free Dutch baby?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free Dutch baby pancake.

6. Can I use skim milk instead of whole milk?
Yes, you can use skim or low-fat milk, but whole milk gives the pancake a richer, more custardy texture.

7. What’s the best way to serve a Dutch baby?
Serve it hot, straight from the oven, with your favorite toppings like powdered sugar, berries, lemon juice, or maple syrup.

8. Can I double the recipe?
Yes! If you want to make a larger Dutch baby, double the ingredients and use a larger skillet or bake two pancakes at the same time.

9. Can I use almond flour instead of all-purpose flour?
Almond flour will give the pancake a denser texture, but it’s possible. Try using a mix of almond flour and gluten-free all-purpose flour for a better rise.

10. Can I make this pancake in a muffin tin for individual servings?
Yes! Divide the batter between a greased muffin tin and bake at 425°F for about 12-15 minutes until puffed and golden.

Conclusion

There you have it—the ultimate Dutch Baby Pancake recipe! This delicious, puffy, and custardy pancake is the perfect breakfast or brunch dish that’s sure to impress. With its dramatic rise, simple preparation, and endless topping possibilities, the Dutch baby is a must-try for any pancake lover.

I can’t wait for you to make this recipe! Be sure to share your Dutch baby creations and tag me on social media—I love seeing your culinary masterpieces. Happy cooking! ????

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