Watching a Dutch Baby pancake puff impressively in the oven is so much fun! This lofty pancake happens when a popover and a pancake have a child. You may also hear them called German pancakes! No matter what you call them, they are a sight to see!!
Best of all, it's quick and easy to whip up one of these tasty creations from the simplest of pantry ingredients! All you need is flour, eggs, milk, vanilla, butter, and salt.
Here’s how the New York Times cooking website describes them:
“This large, fluffy pancake is excellent for breakfast, brunch, lunch, and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It’s wonderful simply with sugar, syrup, or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar, or banana slices lightly cooked then dusted with brown sugar.”
How To Make An Impressive Dutch Baby
Preheat your oven to 425 degrees, put three tablespoons of butter in the skillet, and let it melt while you whip up the batter.
Pour the milk, eggs, flour, vanilla, and salt into the blender with two tablespoons of melted butter. I used my powerful Vitamix blender, an extremely generous gift from my niece!
I have used it often for ice cream shakes and frozen fruit smoothies; it is a workhorse! In a matter of seconds, the amazing machine had whipped everything into a perfectly light and frothy batter, ready to put into the sizzling skillet!
Dutch baby pancakes are perfect for a weekend brunch! I chose this wonderful LeCrueset enameled ten-and-one-quarter-inch cast iron skillet. It is the ideal pan to bake and present your impressive German pancake because it looks as good as it cooks!
I had melted three tablespoons of butter in the LeCrueset. And when it was sizzling hot, I poured the batter into it and popped it into a hot 425-degree oven! About twenty minutes later, a giant puffy impressive-looking pancake appeared all beautiful and golden brown.
I dusted the pancake with powdered sugar and cut it into eight wedges.
I served it with pure maple syrup and a couple of strips of crisp bacon. Next time, I’ll be sure to have some fresh strawberries and blueberries on hand! It didn’t need any butter; it was delicious, just like it came out of the oven.
You may be wondering if a regular cast-iron skillet would work for this Dutch baby pancake, and it will. For this recipe, a ten-inch skillet is the best size.
No cast-iron or ovenproof skillet? You can use a standard nine by thirteen-inch baking pan. Metal pans make a loftier pancake, but glass pans also work.
You may need to adjust the baking time a little; watch toward the end of baking so that it doesn’t get too brown. Instead of cutting it into wedges, cut it into squares to serve!
What Else Can I Serve With A Dutch Baby Pancake
🧡 If you want to serve your Dutch baby for brunch, think of adding savory toppings like smoked salmon, capers, cream cheese, thinly sliced green onion or pickled red onion!
🧡 Like to keep things simple? Powdered sugar and fresh squeezed lemon juice would be divine!
🧡 Want your Dutch baby for dessert? Pile on the whipped cream and drizzle it with salted caramel topping for the big yum!
🧡 Feeling like a kid? Nothing beats a nice thick layer of Nutella and loads of sliced bananas!
Breakfast Is The Most Important Happiest Meal Of The Day
Even if you serve it at midnight, lunch, or for dinner, which we call "Brinner." There's just something cozy, happy, and intimate about breakfast and brunchy type foods and eating them with people you love makes it more enjoyable and taste even better!
PRINTABLE RECIPE CARD
Yield: 8 servings
Dutch Baby Pancake
German pancakes are sometimes called Dutch babies. Maybe someone heard "Deutsch" (German) and thought they said Dutch! These fabulous puffy pancakes originated in Germany, and they are Wunderbar!
Prep Time5 minutes
Cook Time20 minutes
Total Time5 minutes
Ingredients
1 cup whole milk
1 cup all-purpose flor
6 eggs
Dash of salt
1 tsp vanilla
5 Tbsp butter, divided
Powdered sugar for dusting
Maple syrup for serving
Fresh berries or fruit, optional
Instructions
Preheat the oven to 425 degrees.
Melt three tablespoons of butter in a ten-inch oven-proof skillet and keep it on the burner to get hot while you whip up the batter.
Put the milk, flour, eggs, salt, vanilla, and two tablespoons of melted butter in a blender and whip until it's frothy.
Pour the batter into the hot skillet and pop it in the hot oven for about 20 minutes or until it is puffy and golden brown.
Dust with powdered sugar, cut into eight wedges, and serve with maple syrup.
Notes
You can also bake this pancake in a greased 13" x 9" pan. A metal pan makes a loftier pancake.
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