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.
Okay, cool. But…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.
Dutch Baby Pancake Tips & Tricks
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.
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 is the limit. For this recipe post, I’ve kept it pretty simple by pairing it with strawberries, blackberries, raspberries (yes, I love all the berries!), and some whipped cream. Here are a few other simple ideas:
- Dust on a little ground cinnamon and 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.
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:
Heads up! The following are affiliate links. This means that if you choose to purchase using one of these links, I will receive a small commission at no extra cost to you. And that would be lovely. Thank you very much.
- 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!
- 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! And don’t forget to follow me on Facebook, Instagram, and Pinterest. You can also sign up to be a part of my email list, The Besties Club! 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!Buy me a coffee Print
This Dutch Baby Pancake recipe is quick, easy, and delicious; with a custardy-almost-flan-like centre and a crisp exterior. You HAVE to try this!
- 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.)
Check out the Dutch Baby Pancake tips section above for everything you need to know!
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Keywords: Dutch Baby Pancake, Dutch Baby recipe, Dutch Baby Pancake Recipes, German Pancake, German Pancake recipes,