Also known as German pancakes or puff pancakes, this is a wholesome and nutritious family favorite breakfast dish packed with protein. With crispy tall edges and a creamy custard middle, it’s a great base for a mountain of fresh fruit or eaten on its own with a sprinkle of powdered sugar. Using just a few simple ingredients that you definitely already have on hand and with a bake time of 15 minutes, this easy recipe will fit perfectly in your homemade breakfast rotation!
What is a dutch baby?
Dutch baby pancakes are an egg-based ‘pancake’ that bake in the oven to create puffy sides and a custardy middle. They’re actually not Dutch at all, with the idea coming from the German pfannkuchan (pancake) which is traditionally more like a thick, eggy crepe fried in a griddle. The legend behind the Americanized name is said to have originated in the early 1900’s at the Seattle-based Manca’s Cafe, where the owner’s daughter mispronounced the word “Deutsch” as Dutch, and ‘baby’ possibly coming from the fact that they are very similar to popovers, which are served in smaller individual sizes. With such common household ingredients, plenty of similar versions (both sweet and savory) can be found in different regions- from the famous Yorkshire pudding to the Finnish pannukakku and the Austrian kaiserschmarren.
Ingredients:
- Flour– all purpose flour
- Milk– preferably whole milk but any will work, even milk alternatives
- Eggs– the star of the show, I’ve used up 9 in one batch with great results, albeit much thicker
- Butter– melts in the dish before adding the butter, preventing it from sticking and creating a delicious crispy edge
- Sugar, vanilla, nutmeg– for sweetness and flavor, can be omitted or substituted to your personal liking
- Other optional additions– a mashed up banana into the batter, blueberries, cinnamon, pumpkin spice, the list goes on
1. Start by preheating your oven to 425 degrees. Cut your butter into chunks and place them in your pan- either a 9×13 or large cast iron.
Note that if you’re using a cast iron, it will have slightly less surface area so the final product will puff up a bit more and be a bit thicker in the middle. Both versions are equally good!
2. In a large mixing bowl, add the dry ingredients (flour, salt, sugar, spices) and mix. Use a large measuring cup to mix the milk, eggs, and vanilla.
3. Put the pan in the oven to melt the butter a bit before the oven is finished preheating. If it goes in too soon the butter will start cooking and spattering all over (ask me how I know.)
4. Add the egg mixture to the dry ingredients and mix well with a wire whisk. It will take a minute or two of mixing for it to come together into a smooth batter.
5. Carefully remove the hot pan and pour the batter on top of the melted butter. Bake for 15 minutes or until the sides have puffed up, the edges are slightly brown, and the middle is set. It will puff up significantly while cooking, and deflate back down once it comes out.
And enjoy!
Dutch Baby Pancakes
Equipment
- 9×13 baking dish or large cast iron pan
- whisk
Ingredients
- 4 tablespoons butter
- 1 cup flour
- 1 cup milk
- 2 tablespoons sugar
- 1 pinch salt
- 1 teaspoon vanilla
- ½ teaspoon nutmeg (optional)
Instructions
- Preheat oven to 425℉
- Cut the butter into a few pieces and put in a 9×13 baking dish or a large cast iron pan. When the oven is nearly preheated, get the pan in the oven so the butter can melt before the batter goes in
- In a medium bowl, mix the flour, sugar, salt, and optional spices
- In a measuring cup, add the milk, eggs, vanilla, and mix well
- Add the egg mixture to the dry ingredients and whisk well, it will take a minute or two to come together
- Once the oven is preheated and the butter in the pan is melted, carefully remove the pan and pour in the batter over the butter
- Bake for 15 minutes. It will puff up a lot in the oven, and deflate back down after coming out
- Cool slightly and serve with toppings of choice
Notes
- Our favorite toppings are homemade jam and a sprinkle of powdered sugar, with fresh berries being a close second!
- Store any leftovers in the fridge, they reheat just as good
- You could also add all ingredients to a blender and blend together instead of mixing. I’ve seen this don’t but never tried it myself
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Simple Homemade Jam from any fruit, no canning required