Dutch Baby Pancake Recipe for Family Breakfast

Pancakes are a popular way to start off your day with the whole family. But, standing at the griddle flipping pancakes takes time. And, busy moms don’t always have the time for that. That’s why a Dutch Baby Pancake is a great alternative. They are easy to make and taste great. The oven does the majority of the work for you so you can focus on getting kids dressed. Making this breakfast does not require a griddle, so it can be whipped up easily in the morning, pop it out of the oven and serve it hot and fresh for a yummy family breakfast that everyone will enjoy.

The Dutch Baby Pancakes are often served as part of breakfast or brunch. They can be served plain or with toppings like fruit, syrup, whipped cream and powdered sugar.

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What is a Dutch Baby Pancake?

A Dutch Baby Pancake is a light and fluffy pancake that is baked in the oven. It is similar to a popover, but with more egg, butter, and sugar.

The Dutch Baby Pancake is sometimes called a German pancake. They are similar in texture to a crepe, light and fluffy, but instead of being cooked on a griddle, they are baked in the oven. While baking the eggs create a rise with the batter. The edges then rise around the skillet creating the classic puffed look.

It’s believed to have originated from a German recipe but is called Dutch Baby because of a misspelling of Deutsch, the German word for the German language.

Ingredients and Preparation for A Dutch Baby Pancake

This is a classic breakfast dish that utilizes very common kitchen ingredients. All you need are some all-purpose flour, eggs, milk, cinnamon, vanilla, sugar, salt and butter.

• all-purpose flour
• eggs
• whole milk
• ground cinnamon
• vanilla
• sugar
• salt
• unsalted butter

It may seem like this is a recipe that is complicated but the reality is, it’s easier than it looks. However, there are a few things to keep in mind before you get started with this recipe.

1) You will need a 10-inch well-seasoned cast iron or other oven-safe skillet to cook this recipe.

2) Next, the eggs and milk need to be at room temperature before you start to prep. There are several ways to accomplish this. You can plan to let them sit out for about 20-30 min., or, you can warm the milk slightly in the microwave and set the whole egg into a cup of warm (not hot) water for a few minutes.

3) Don’t skip step number two. It might seem easier to just dump everything into the blender all at once, but it will be easier to incorporate the flour into the batter by pre-mixing as described on the recipe card below.

4) The baking time may vary depending on several factors. First, the size and weight of your pan affects cooking time. Second, every oven works slightly different. The way this recipe was tested, the pancake as shown cooked in 20 minutes with an additional 5 minutes of resting in the oven with the oven turned off. You should check your pancake at 16-17 minutes and adjust final cook time accordingly.

Yield: 4

Dutch Baby Pancake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• ½ c. all-purpose flour
• 3 large eggs, room temperature
• ½ c. whole milk, room temperature
• ½ t. ground cinnamon
• ½ T. vanilla
• 1 T. sugar
• ½ t. salt
• 3 T. unsalted butter, cut into chunks
• To serve: Sliced fruit, powdered sugar, and/or maple syrup

Instructions

1. Place top oven rack just above the center position and pre-heat
   oven to 425°F.
2. Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a
   blender and blend until aerated and no clumps remain, approximately 1 minute.
3. Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
4. Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
5. Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired.
   

Notes: Do not stir or swirl the hot melted butter into batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.

Notes

Tip: To make a savory version of this dish, omit or reduce the sugar in the batter and top with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 165mgSodium: 361mgCarbohydrates: 57gFiber: 1gSugar: 42gProtein: 8g

Nutritional values are estimates and intended for informational purposes only. Actual results may vary.

Serving Tips for this Dutch Baby Pancakes

The Dutch Baby Pancakes are often served as part of breakfast or brunch. They can be served plain or with toppings like fruit, syrup, whipped cream and powdered sugar.

And of course you can add any traditional breakfast side such as bacon or sausage or ham for a protein-packed morning meal.

Because this recipe can be sweet or savory you can use it for breakfast, brunch, lunch or even dinner. In fact, you could top it with cooked apples and ice cream for a wonderful dessert as well.

I’d love to know what you think of this recipe. Once you’ve had a chance to try it hop back in here and give the recipe a rating and share a chat with me in the comment section.

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