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This Dutch Baby Pancake (or “German Pancake”) is light, fluffy, and easy to prepare in just minutes! Use your blender to whip up the batter, bake it in a cast iron skillet, and the puffy treat will be ready for breakfast, brunch or dessert whenever the craving strikes.
Whether you prepare a savory Dutch Baby Pancake or make it sweet with maple syrup, powdered sugar, and fruit, this crowd-pleasing over-sized pancake is sure to win rave reviews. In fact, the rustic dish only looks fancy — it couldn’t be easier to throw together! Kids love this simple recipe that’s perfect for lazy Sunday mornings or breakfast-for-dinner on busy weeknights.
What are Dutch Baby Pancakes?
A Dutch Baby Pancake, also called a German Pancake, a Bismarck, or a Dutch Puff is really just an American popover. It’s similar to Yorkshire pudding, and differs from a regular American pancake in a couple of ways:
- A Dutch Baby is baked in the oven, not fried on both sides in a griddle;
- The Dutch Baby is thicker than a typical pancake;
- A Dutch Baby Pancake doesn’t include any chemical leavening ingredients, and instead gets its puffy texture from eggs.
Why do they call it a Dutch Baby?
According to Sunset magazine, Dutch Babies originated in the United States during the first half of the twentieth century at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington. While the dish is derived from a German pancake, it is said that the name “Dutch Baby” was coined by one of Victor Manca’s daughters, where “Dutch” was her corruption of the German autonym Deutsch. Funny enough, Dutch babies are not actually Dutch at all!
How to Make a Dutch Baby Pancake from Scratch:
This is one of the easiest dishes imaginable, because there’s really just one basic step in preparing the recipe: combining the ingredients in a blender! It takes all of about 60 seconds, and the oven does the rest of the work.
Ingredients:
- Eggs
- Milk
- Flour
- Sugar
- Nutmeg and/or cinnamon
- Salt
- Butter
Step 1: Preheat Skillet
Place a 10-inch cast iron skillet (or other heavy, oven-proof skillet) in a cold oven. Preheat the oven (and the skillet) to 425 degrees F.
Step 2: Blend Batter
Add the eggs, milk, flour, sugar, nutmeg and salt to a blender, then process until smooth.
Step 3: Butter Skillet
Once the oven has come to temperature and the skillet it hot, melt the butter in the skillet and swirl it around to coat the pan.
Step 4: Add Batter to Skillet
Pour the batter into the skillet, swirling again to make sure that the batter is evenly distributed.
Step 5: Bake Dutch Baby Pancake
Bake the Dutch Baby in the 425 degree F oven for 17-20 minutes, or until the pancake is puffed and golden brown.
How to eat a Dutch Baby Pancake:
The German pancake is best when served warm, straight from the oven. It puffs up while baking, but quickly deflates…so have your forks ready to dig in! Slice the pancake into wedges, place each wedge on a plate, and then garnish with your desired toppings. Each Dutch Baby will serve 2-4 people. It’s fairly light and airy, so servings can be rather large if you’re offering the pancake as a main course.
How to serve a German Pancake:
Serve a Dutch Baby Pancake for breakfast, brunch, lunch, dinner or dessert. The dish can be made sweet or savory — it’s all about the toppings! Here are a few great additions to the base pancake:
- Butter
- Maple syrup or honey
- Powdered sugar
- Jam or fruit preserves
- Fresh berries or sliced peaches
- Lemon curd
- Whipped cream
Here are additional options that go well with a German pancake:
- Fruit Smoothies
- Southern Shrimp and Grits
- Bacon or breakfast sausage
- Scrambled eggs
- Crustless Quiche with Spinach
- Ham and Cheese Baked Omelet
- Fruit Salad
- Overnight Breakfast Casserole
- Quiche Lorraine
- Easy Frittata with Cheddar and Chives
Preparation and Storage Tips:
- Make Ahead: Prepare the batter the night before and let it rest in the fridge overnight. When you wake up in the morning, just heat the skillet and pop it in the oven!
- While it’s best served immediately, you can store leftover Dutch Baby pancake in an airtight container in the refrigerator for 3-4 days.
- Freeze a leftover Dutch Baby for up to 2 months; however, be aware that the consistency and texture of the pancake when it’s thawed will not be ideal.
- To Reheat: Microwave individual slices of pancake for 30-60 seconds, or until warmed through. Alternatively, you can reheat the pancake in a 350 degree F oven just until hot.
Cook’s Tips and Recipe Variations:
- Savory Dutch Baby: for a savory pancake, omit the nutmeg and sugar. You can mix in cheese and chives, or keep it simple and add plenty of extras on top. Delicious toppings for a savory Dutch Baby include sour cream, smoked salmon, fresh herbs, sliced ham, fried or poached eggs, sliced avocado, shredded cheese, diced tomato or fresh salsa.
- Use either 2% or whole milk in this recipe. I do not recommend skim milk or non-dairy milk alternatives, as the higher fat content in regular milk improves the taste and texture of the pancake.
- For a sweeter Dutch Baby, increase the sugar to 1-2 tablespoons.
- Use nutmeg or cinnamon, or a combination of the two. You can also add other spices such as cardamom, allspice or ginger, to taste. Just remember — a little goes a long way with these potent spices, so you don’t need much!
- Try adding lemon juice and/or lemon zest to the pancake batter for a lemon Dutch Baby.
More easy breakfast recipes that you might enjoy:
- Easy Blueberry Muffins
- Old-Fashioned Donuts
- Strawberry Bread
- Cinnamon Roll Monkey Bread
- Biscuits and Gravy Casserole
Dutch Baby Pancake
Ingredients
Instructions
- Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 425 degrees F and allow the skillet to heat up in the oven.
- Meanwhile, in a blender, process eggs, milk, flour, sugar, nutmeg and salt until smooth.
- When ready to bake the pancake, carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around to coat the skillet with melted butter. Pour the batter on top of the butter, swirling the skillet again to make sure that the batter is evenly spread around the pan.
- Bake at 425 degrees F for 17-20 minutes, or until the pancake is puffed and golden brown.
- Dust with powdered sugar, slice into wedges, and serve with butter, syrup and berries, if desired.
Notes
- Savory Dutch Baby: for a savory pancake, omit the nutmeg and sugar. You can mix in cheese and chives, or keep it simple and add plenty of extras on top. Delicious toppings for a savory Dutch Baby include sour cream, smoked salmon, fresh herbs, sliced ham, fried or poached eggs, sliced avocado, shredded cheese, diced tomato or fresh salsa.
- Use either 2% or whole milk in this recipe. I do not recommend skim milk or non-dairy milk alternatives, as the higher fat content in regular milk improves the taste and texture of the pancake.
- For a sweeter Dutch Baby, increase the sugar to 1-2 tablespoons.
- Use nutmeg or cinnamon, or a combination of the two. You can also add other spices such as cardamom, allspice or ginger, to taste. Just remember — a little goes a long way with these potent spices, so you don’t need much!
- Try adding lemon juice and/or lemon zest to the pancake batter for a lemon Dutch Baby.
Made this this morning and topped with honey, chocolate syrup, blueberries and strawberries. It was delicious, I only wish there was double the amount! Thanks for another great recipe
That’s great, Amy! Thanks so much for letting me know. Those crisp edges are my favorite — never enough! 🙂
Can Dutch Baby Pancakes be cooked ahead to be served in larger quantity?
Hi, Jim! Yes, you could do that and then keep them warm in a 200 degree F oven until ready to serve. I will say, though — they’re definitely best right when they come out of the oven and the edges are nice and crisp and the inside is fluffy. 🙂
Hi, the inside came out a bit doughy, I’m guessing it needed longer in the oven?
Hi, Renee! Yes, it sounds like it needed to cook a bit longer.