Dutch Baby Pancakes: A Breakfast Classic for Every Occasion

by Jahnvi Ahuja
Dutch Baby

Get ready to love this simple Dutch Baby recipe, friends. The thing we said after tasting the pancakes was that this was the only way we wanted to eat them from now on.

This pancake melts in your tongue because it is so light and smooth. Not only is it enjoyable to prepare, but it’s also quite simple and only needs staples from the pantry. It’s undoubtedly a show-stopper and ideal to prepare whenever you want a particularly exceptional breakfast.

A Dutch Baby: What Is It?

A Dutch Baby pancake resembles a hybrid of a crepe and a popover. For those unfamiliar with “Dutch Baby,” it refers to a pancake cooked in a single, piping-hot skillet coated with one or two tablespoons of butter.

Dutch babies differ from regular American pancakes in that they are lighter, eggier, and less cake-like. However, they appear elegant. They are simple to create. The pancake has a delicate, eggy center and a light, fluffy crust due to the sides rising well above the pan’s edges. The Dutch Baby, sprinkled with cinnamon and lemon juice, is a great breakfast option for children and adults alike.

Ingredients Needed

Preparing this Dutch Baby pancake recipe requires only a few basic items. What you’ll need is as follows:

  • All-Purpose Flour: Flour gives pancakes structure and serves as their base.
  • Milk: To add moisture and aid in creating the batter, milk is combined with flour.
  • Egg: Eggs help keep the pancake together by adding extra moisture.
  • Sugar: A tiny touch of sugar gives the pancake the ideal level of sweetness.
  • Vanilla Extract: A tiny bit of vanilla extract gives the pancake a great flavor and depth.
  • Salt: A tiny pinch of salt improves the pancake’s flavor.
  • Butter: Butter gives the pancake flavor and richness and the gorgeous golden-brown hue around the borders.

The Making

You can find the detailed Dutch Baby recipe below. But here’s a quick rundown of what to expect when making a Dutch Baby at home:

  • Heat the Cast-Iron Skillet and the Oven:

Set the oven to 400°F. FPlacea 10-inch cast iron pan in the oven to heat. For at least eight minutes

  • Melt the Butter

Melt three tablespoons of butter in a microwave or saucepan. Two tablespoons will be used for the pan and one for the batter.

  • Prepare the Batter

Place the eggs, egg whites, milk, sugar, flour, vanilla, cinnamon, and salt in a blender with one tablespoon of melted butter. Blend until a creamy, smooth batter is achieved. About 30 seconds should pass throughout this. Use a rubber spatula to scrape clean the blender carafe’s sides as needed.

  • Scatter the Butter into the Heated Skillet

Remove the scorching skillet from the oven with caution. After adding the final two tablespoons of melted butter to the pan, swirl it to cover the entire bottom. Be careful not to splash batter all over the pan’s sides as you carefully pour the batter into the heated skillet.

  • Bake:

Put the pan back in the oven cautiously and bake for 20 minutes. The Dutch Baby’s sides will enlarge to the point where the sides hide the center.

Take the Dutch Baby out of the pan and slice it into wedges. After the Dutch Baby has finished baking, carefully remove the skillet from the oven and gently press the pancake onto a sizable plate with a narrow spatula. After being taken out of the heat, it is typical to tumble a little.

Cut into wedges and top with a drizzle of lemon juice, powdered sugar, and extra cinnamon, if desired, before serving. Excellent with fruit or berries on top!

Is Using a Cast Iron Skillet Required?

Cast iron is undoubtedly the finest for achieving a quick burst of heat when the batter touches the hot pan, essential to a huge, fluffy Dutch Baby. Preheating a pan or baking dish safe for the oven will also yield excellent results. We tested this recipe with a 9-inch glass pie plate and a cast iron skillet. The Dutch pancake baked up relatively well despite the sides of the pie dish using less.

If you choose to use something round, around 9 to 10 inches in diameter, instead of cast iron, simply ensure you heat the dish in your oven to the highest possible temperature.

What Is the Best Way to Serve a Dutch Baby?

This Dutch Baby is served directly from the cast-iron skillet or transferred to a serving platter. We added a small amount of powdered sugar to ours and topped it with a drizzle of pure maple syrup and fresh berries. However, feel free to experiment with different toppings, such as yogurt, Nutella, lemon curd, hot buttered apples, pecans, and wand whipped cream. Try our Almond Dutch Baby with Ricotta and Jam for a unique twist.

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