Posted November 8, 2023 by: Admin #Kitchen

Dutch Baby Pancakes are a delightful breakfast treat that bears a striking resemblance to crepes but in a pancake form. When you prepare this batter, it magically puffs up to create a billowy crust with a custard-like center, resulting in a memorable taste. In this article, we’ll also explore how to make a Berry Dutch Baby and even a Double Dutch variation.

A Dutch Baby, also known as a German pancake, is a straightforward yet truly special dish. Watching the video tutorial reveals the magic that unfolds in the oven, making it a favorite of both my husband and kids who always ask for seconds.

What is a Dutch Baby Pancake?

A Dutch Baby Pancake, sometimes referred to as a puff pancake, a Dutch puff, or a German pancake, is essentially a large popover or Yorkshire pudding. It features a custardy base with tall, crisp edges and is typically served for breakfast.

Ingredients for German Pancakes

• Eggs – Eggs are essential for achieving the rise. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes.
• Whole milk – To bring the milk to room temperature, microwave it for 15 seconds.
• Flour – We use all-purpose flour.
• Sugar – Adding 1 Tbsp of sugar lightly sweetens the pancake.
• Vanilla Extract – We recommend homemade vanilla extract for the best flavor.
• Pinch of salt – A pinch of salt helps balance the flavor.
• Pinch of nutmeg – While optional, a pinch of nutmeg adds a nice touch.
• 3 Tbsp butter – Softened or melted, and we use unsalted butter.

How to Make Dutch Baby Pancakes

• Preheat Oven – Place a pan into the oven and preheat it to 425°F for at least 8 minutes.
• Blend Batter – Add the ingredients to a blender and blend until smooth, scraping down the jar to catch any stuck flour.
• Butter the Pan – Melt the softened butter into the skillet and brush it up the sides of the skillet.
• Add Batter – Pour all the batter into the center of the pan.
• Bake – Immediately return it to the oven and bake for 16-18 minutes, or until it’s puffed and browned at the edges.

Common Questions

Why do they call it Dutch Baby?

Dutch Baby pancakes have their origins in German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch,” which means German. Initially, it was served as three small (baby) pancakes, hence the name “Dutch Baby.”

Do I need a blender?

You can whisk the ingredients together in a bowl and whisk vigorously until well blended. Alternatively, you can use an electric hand mixer.

Can I make this in a different pan?

You need an oven-safe skillet or casserole. We use a 10″ cast iron or stainless steel pan, or even a deep pie dish for a Dutch Baby pancake. To make a Double Dutch, use a 9×13 casserole.

Can I use less butter?

A Dutch Baby needs a generous amount of butter on the bottom and sides of the pan to prevent sticking and allow the sides to rise properly.

Why is my batter lumpy?

Lumpy batter is likely because your ingredients were not at room temperature. Using a blender helps achieve a super smooth consistency.

Serve With

Dutch Baby pancakes should be served right away to maintain their dramatic puffed appearance. Be sure to have your favorite toppings ready. We recommend serving these pancakes with:

Make-Ahead

Dutch Baby pancakes are best enjoyed fresh, but you can prepare the batter in advance and refrigerate it until you’re ready to make the pancake. Give the batter a quick whisk just before using it to ensure the best results. For safety, avoid pouring cold liquid into any glass bakeware.

To Make a Berry Dutch Baby

To add berries, pour the batter into the skillet, then scatter 1 cup of berries (raspberries, blackberries, blueberries, or sliced strawberries) around the center of the pan. Bake the pancake as directed.

For an Apple Dutch Baby: Make an apple filling like we did for Apple Turnovers and sprinkle it over the top of the Dutch Baby batter before baking.

Doubling the Recipe

You can double the recipe to create a “Double Dutch.” Preheat the oven to 425°F and preheat a 13×9 casserole dish. Remove the hot casserole and add 4 Tbsp melted butter, brushing the bottom and sides with butter. Pour in the batter and bake for 20-23 minutes or until the pancake is puffed and golden brown at the edges.

• Preheat the oven to 425°F. Place an oven-safe skillet, such as cast iron, into the oven and let it preheat for at least 8 minutes.
• Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend for 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to ensure all the flour is incorporated.
• Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp of butter to the hot pan and swirl it to coat the bottom and sides of the pan. The butter should sizzle.
• Add the batter to the buttered pan, then bake for 16-18 minutes or until the pancake is puffed and golden brown at the edges.
• Carefully remove the pan from the oven with hot mitts and serve the pancake right away.