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.
If you’ve visited this recipe before, you might think that things look a little different for some reason – well, they do. I’ve updated the post with much prettier photos of the eponymous Dutch Baby Pancake as well as added in some handy information to make things easier for you, bestie.
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.
What is a Dutch Baby Pancake
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.
- Milk (whole)
- All-Purpose Flour
- Vanilla Extract
- Granulated white sugar
How to make Dutch Baby Pancakes
Dutch Babies are easy to make. Simply begin by blending the eggs, whole milk, flour, vanilla, sugar and salt together. This forms your Dutch Baby pancake batter. Let it rest for 15-25 minutes.
In a hot pan, I use a 7-inch cast iron pan, but the more commonly available 10-inch cast iron skillet will work too. Pour the batter into the centre of the pan, swirling it gently so that it spreads evenly.
Bake for 20-25 minutes until the Dutch Baby Pancake is golden brown and puffed up! Top with whatever makes your stomach happy. I use icing sugar, fresh lemon juice, and ice cream. But if you fancy maple syrup, go for it!
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. Personally, I like using a cast iron skillet.
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Dutch Babies one of those dishes that just don’t store superbly well. If you’ve got leftovers, you can put them in an airtight container, and store in the fridge for 3-4 days.
While you can prepare the batter in advance, I’d urge you not to make the pancake too far in advance. It really is best eaten fresh! You can (technically) freeze the pancake for up to a month as well. But I find that it doesn’t thaw very well.
When it comes to toppings, the sky’s the limit. For this recipe post, I’ve kept it pretty simple by pairing it with strawberries, blueberries, blackberries, raspberries (yes, I love all the berries!), and some whipped cream or sour cream. Here are a few other simple ideas:
- Dust on a little ground cinnamon with a sprinkling of icing sugar for a more traditional approach.
- Chocolate. Drizzle. (Oh. Yes.)
- Ice cream on a Dutch baby pancake is a game changer. The mix of flavours with the hot and cold temperatures…heavenly.
- Peanut butter and your favourite jam (mine is strawberry) works a treat here too.
- If you’re feeling a little fancier, try whipping a little Greek yoghurt with a bit of honey, and mixing in granola clusters for a bit of crunch.
- Nutella alongside some fresh fruit (again, I like fresh berries!).
- If you’re looking to do something a little different, I’ve heard of people adding cheese and chives to create more savory Dutch Baby pancakes.
More Dutch Baby Pancake recipes
A traditional Dutch Baby is a great way to start your day. But sometimes you want a little variation. Here are a couple of other delicious Dutch Baby Pancake recipes for you:
- Lemon Raspberry Dutch Baby Pancake (this one uses fresh raspberries and lemon curd to bump up the flavor profile)
- Fig Dutch Baby
- Peach Dutch Baby
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- Staub Black Cast Iron Pan – You can always depend on the quality of a Staub cast iron pan. This is designed to last a lifetime if taken care of properly! Just be sure to use some good oven mitts when removing it from the oven.
- Lodge Heat Enhanced, Seasoned Cast Iron Pan (x2) – If you’re looking for a cheaper alternative to the Staub above, check out these cast iron pans from Lodge!
- KitchenAid 5-Speed Diamond Blender – I have this baby at home; a good blender is one of the best kitchen purchases you will ever make.
Now go forth, and eat! But before you do, please comment below and share this post. 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!Buy me a coffee Print