Dutch Baby Pancakes are a super simple, fun, and delicious breakfast that the whole family will love. Similar to German Pancakes (but made in a rounded skillet), these dutch babies are simple and can be topped with powdered sugar, syrup, berries, jam.
What is a Dutch Baby?
Dutch Baby Pancakes are one of my absolute favorite breakfasts. My mom would make this all the time when I was little and then when I was a teenager, my brother and I would make it for ourselves on the weekends. But, what are they exactly?
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American baked pancake that can be served for breakfast, brunch, lunch or dessert. It is derived from the German Pfannkuchen.
So, are they really that different from German Pancakes? Other than these Dutch Babies using a little more butter, the real difference between the two is how they’re made. Dutch Baby Pancakes are usually made in a dutch baby pan or skillet with rounded edges.
German Pancakes are typically made in a baking pan or casserole dish. Also, if fruit is involved, most people put the fruit on top of their Dutch Babies while baking it IN their German pancakes. 😉
How to make Dutch Baby Pancakes:
These are seriously the easiest pancake to make. It has few ingredients and since it bakes in the oven you only have like a .001% chance of burning it. When it comes to regular pancakes, I almost always burn one or two. 😉
You’ll start out by preheating your oven to 425 degrees F. That seems high but you need it that high to make that baby grow.
Next, whip up the batter. This is almost as easy as mixing Bisquick and water together! The batter is just 4 simple ingredients– flour, milk, eggs, and salt. Some recipe say to mix it all in a blender but I just hate cleaning my blender so I always just use a bowl and whisk.
To make sure you get all the flour lumps out, slowly add the milk into the flour while whisking. If you have a few lumps, no biggie. Then just whisk in the eggs and salt and you’re done! Easy peasy!
While you’re still waiting for the oven to come to temperature, place the butter in your skillet (cast iron works beautifully) and let it melt over medium-low heat. You don’t want it to brown, so keep and eye on it and once it’s almost melted, take it off the heat, add in the batter and pop that baby in the oven to do its magic.
Meanwhile, you can prep the toppings. You can go as simple as just syrup or powdered sugar (or both!), or try any of the following:
- Sweet: fresh berries, maple syrup, dust with powdered sugar, apple slices sauteed in cinnamon and butter, Drizzle salted caramel or chocolate syrup, fruit pie filling topped with a scoop of ice cream.
- Savory: slices of avocado, fried, scrambled or poached egg, ham pieces, sausage crumbles, bacon bits, shredded cheese, slasa, hot sauce
- During the last 2-3 minutes of baking time sprinkle candied chopped nut over the middle of the pancake.
Unfortunately this recipe doesn’t work great for making substitutions. There are only 3 ingredients (four if you count salt) and all are things I’m sure you always have on hand. The eggs are what make this pancake rise up so substituting the eggs totally changes the look and texture.
I’ve tried whole wheat flour to try to be a little healthier but that caused the pancake to not rise up much. As for the milk, I’ve only tried making these with 1% and 2% milk because that is what we drink.
I don’t buy milk substitutes but if you do, give it a try and let me know how it works.
Final tips for success:
- Use milk, eggs and butter that are at room temperature.
- Preheat a heavy skillet so it’s ready to go as soon as the batter hits the pan. You either heat the skillet on the stove top or place it in the oven as it preheats.
- Allow the batter to rest before baking! This helps it to rise correctly.
- Try flavoring the batter with cinnamon, allspice, ginger, nutmeg, vanilla or almond extract. ¼ – ½ tsp should do the trick
Can I make the batter ahead of time? Yes! In fact using cold batter helps create the tallest fluffiest pancake. Batter can be stored, covered, in the fridge for 1-2 days. Remove batter from the fridge while the oven and skillet are heating up.
Make these this weekend! I’m sure your family will love them and be begging for more. Enjoy!
For more pancake recipes, check out:
- Whole Wheat Blueberry Buttermilk Pancakes
- Orange Poppy Seed Pancakes
- Banana Pancakes
- Yogurt Pancakes
- Swedish Pancakes
Dutch Baby Pancake Recipe
- 1/2 cup all-purpose flour
- 1/2 cup milk 1% or 2%
- 3 large eggs
- 1/8 teaspoon salt
- 1/4 cup butter
For the Toppings:
- powdered sugar
- fresh berries
- Preheat oven to 425 degrees F.
- Place flour in a medium mixing bowl. Whisk in the milk a little at a time until smooth. Whisk in the eggs and salt. Set aside.
- Melt butter in a 10 inch oven proof skillet over medium-low heat. Once melted, remove from heat, pour in the batter, and place pan in the oven for 15 minutes until pancake is puffed and golden. Lower oven temperature to 300 degrees F and cook 5 more minutes. Remove from oven, slice, and serve topped with berries, powdered sugar, and syrup.