You know what’s great about the Dutch Baby Pancake? Everything. It’s quick, easy to make, and delicious; with a custardy-almost-flan-like centre and a crisp exterior. This is a breakfast you don’t have to get up early to make…but you’ll probably want to. Oh, and it’s pretty too.
It’s All About Togetherness
Everything about this Dutch Baby Pancake recipe just screams (or respectfully communicates, whichever you prefer…) togetherness. You see, we’re not separating any ingredients here. We’re not assembling a bunch of pre-prepared components to make the dish. None of that malarkey. This recipe is all about bringing things together, and keeping them together.
Heck. We’re even going to let the batter rest. You know why? So that dry ingredients and the wet ingredients can get to know each other better. No, seriously – it’s so that the flour can absorb the liquid elements of the recipe.
Okay, cool. But…What is a Dutch Baby Pancake?
Basically, it’s a pancake with a higher ratio of eggs to flour than you would see in a more traditional buttermilk pancake recipe. The result is a more custardy dish. If you’ve ever eaten Yorkshire pudding, think of this as a sweeter, giant-er version.
Side Note: It’s also actually German. Deutsch, not Dutch.
Dutch Baby Pancake Tips
Like all babies, your Dutch baby is going to grow in the oven. Unlike regular human babies however, from the moment you take it out of the oven, it’s going to gradually collapse (this is normal and unavoidable). Here are a few tips to end up with the biggest, fattest, and most delicious Dutch Baby Pancake.
- Let the batter rest for 15-25 minutes.
- Use a blender to create a smooth and airy batter. (You can also use your big, strong, whisking muscles. I use a blender.)
- Room temperature ingredients NEED to be room temperature. That means get your eggs and milk out of the fridge ahead of time. There’s no leavening agent in this recipe, so it’s up to the eggs to puff up the pancake.
- Opt for a smaller pan. Not tiny but on the smaller side. It gives your Dutch Baby Pancake a chance to puff up and expand around the edges.
Now go forth, and eat! But before you do, please comment below and share this post! And don’t forget to follow me on Facebook, Instagram, and Pinterest. And if you happen to make this recipe, share it on Instagram and use the #ChocolatesAndChai so I can see how it turned out for you!
- 3 Large Eggs, room temperature
- 2/3 cup Milk, room temperature
- ½ cup All-Purpose Flour
- ¼ tsp Vanilla Extract
- 2 tbsp White Sugar
- A pinch of Salt
- 3 tbsp Butter
- Icing Sugar, for dusting
- Lemon Juice, to drizzle
- Blend eggs, milk, flour, vanilla extract, sugar, and salt together until smooth. 1-3 minutes. (You can mix them manually if you really want to.)
- Let blended batter rest for 15-25 minutes. (This allows the flour to absorb the liquid)
- Melt butter in your hot pan (I used a 7-inch cast iron pan, but any nonstick baking-ready pan/dish will work). Pour batter into centre of pan; give it a gentle swirl to make sure it spreads evenly. Place pan in the oven.
- Bake at 425 degrees F for 20-25 minutes.
- Dust with Icing Sugar; drizzle over lemon juice. (I threw in a quenelle of ice cream and some sliced strawberries. Yolo.)