How to Make a Dutch Baby German Pancake in Minutes
I hope you’re hungry, because today I am going to show you how to make a dutch baby german pancake in minutes. And I promise you, you’re going to want to make one! They are soooo delicious and easy.
My first, real encounter with eating a dutch baby pancake was at my daughter’s home. She is an amazing cook, makes everything from scratch, and seems like she does it all in minutes.
With her four, beautiful daughters flittering about the kitchen one day while I was visiting, she made this airy pancake for breakfast. She told the two-year-old to “go get Mommy a lemon”, as she toddled out into the yard and came back with this giant lemon that had fallen on the ground under their tree (they live in Southern California).
We then proceeded to have this delicious dutch baby pancake with simply powdered sugar and fresh lemon juice. It was sooooo good! I was officially hooked.
What is a dutch baby german pancake?
A ‘dutch baby’, AKA a German pancake, is an oven-baked pancake that is a cross between a regular pancake and a popover. It’s made with eggs, milk, flour, and vanilla. You know, all the things you have hanging out in your fridge most days, and that are waiting to be combined into something delicious.
You can make the perfect, fluffy pancake to be the base of a variety of toppings.
What’s the difference between a pancake and a Dutch pancake?
Pancakes, or let’s call them ‘American pancakes’ are more thick and fluffy than a Dutch pancake. A Dutch pancake is generally made larger and thin, and it gets super puffy.
I do love a traditional pancake, but there is something about this puffy pancake that has me drooling, and that is not the case for me with any breakfast food. Generally, I am not a fan.
But when you know, in a couple of minutes, you can have this yummy puff pancake that you can top with all kinds of yumminess, you will be all in. Get ready for a new favorite.
Do you have to use a cast iron skillet for a Dutch baby?
Classically, dutch babies were made in a hot cast iron skillet. But don’t worry, you don’t need one for this recipe. I am a lover of cooking with cast iron, and have many pans, but I just make this in a regular ovenproof glass casserole dish or ceramic pan, and it’s amazing. It is literally the best way to start a Saturday morning!
Ingredients you’ll need to make a dutch baby
As I said, I bet you have most of these basic pantry staples already. That’s the best part about making a dutch baby, especially when you are hungry and you don’t know if you have the ingredients to make anything yummy. For this, you usually do.
The main ingredients needed are: butter, milk, sugar, eggs, salt, and all purpose flour. Those are the main staples. You can also add a vanilla extract, which I do. But this is not mandatory. It’s crazy how much it puffs up with no leavening agent.
A dutch baby requires a hot oven
It is very important to start this process with your oven nice and hot. The high heat will be the thing that really makes the eggy batter of the dutch baby puff up and become amazing. I would even call it, very custard-like.
To start, you will need to preheat your oven. You can even place your empty pan or skillet in the oven while it is preheating to get an extra hot pan. Then once it’s preheated, simply cut up the butter and place it directly in the pan you will cook the dutch baby in.
Melt butter in the oven until it is hot and bubbly, about 5-7 minutes.
Note: this can be made in an oven-safe skillet, cast iron pan, or casserole type dish.
Know your oven
When doing any kind of baking, it is best to know the quirks of your oven. Mine tends to run a little hot, so I usually adjust my temps down a bit. The back of my oven is also a bit of a hot spot. So I know if I want to have something bake beautifully, I will need to rotate it mid-way.
Whatever you know about your appliance, adjust accordingly if needed.
The many ways to enjoy a dutch baby
How to make a dutch baby german pancake
While the butter is melting in a hot oven, combine the dry ingredients and whisk in your large eggs and milk. You can do this by hand, or using a blender or a food processor. I have done both, it doesn’t matter that much, so do what is easy for you and what will motivate you to try this yummy giant pancake.
Many cooks may say that there is a difference between using salted or unsalted butter, along with whole milk or reduced fat. I say, use what you have on hand. Only thing is, I have never tried it with any milk substitute, so I am not sure if that would make a difference, or if it would even work out.
Pour the simple ingredients right over your hot butter, and pop it in the oven. This is where you will want to keep an eye out your first time, and see how your oven is baking so you don’t burn it.
Midway through the cooking, you will lower the temp. Watch as it rises and becomes golden brown. What an easy recipe! Once it is cooked, pull it out and marvel at those golden edges from that sweet dutch baby. Yum!
A delicious side sauce
One of my favorite ways to have the dutch baby is with fresh berries, a dusting of powdered sugar, and a side of sauce made from sour cream, brown sugar, and a little bit of vanilla.
I don’t really measure it out, but it looks like about a half a cup of sour cream, a heaping tablespoon of sugar, and a small pour of vanilla extract or vanilla bean paste. You will be licking this up off your plate until it is all gone!
Modify to make a savory dutch baby
A dutch baby does not just need to be a sweet breakfast offering. A great option is to tweak the sugar and salt, and make it the perfect base for something more savory.
I love to serve it with a fried egg, some salty bacon, and fresh tomatoes and herbs from the garden. A smoky cheese like parmesan or gouda can be shredded on top.
I also love a good mix. I simply make the thin batter as directed, and after it is hot and steamy, I’m ready for a bit of sweet and savory. I add cooked bacon, and then a drizzle of maple syrup. Soooo yummy and the best of both sweet and savory worlds!
Batter additions for a dutch baby pancake
Depending on the time of year, you can tweak your dutch baby batter and add spices like cinnamon or nutmeg right to the mixing bowl of dry ingredients.
In the fall, serve with warm cooked apples. Make it savory through the winter. Add your favorite fruit in the spring or summer and this just might become your favorite option over regular pancakes.
I use a mini sifter to dust powdered sugar on the dutch baby. Mine is vintage but I recommend using a small sifter.
The recipe card
Dutch Baby German Pancake
This delicious puffy pancake can be served either savory or sweet and with a multitude of toppings. It is easy to make and bakes quickly. This will be your new breakfast favorite.
Ingredients
- 4 tablespoons butter
- 3 eggs
- 1-1/2 cups milk
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425 degrees. Place cubed butter in oven proof dish and melt for 5 minutes.
- Blend remaining dry and wet ingredients by hand or in blender.
- Pour on top of hot butter, directly in pan.
- Cook for 15 minutes. Do not open oven.
- Reduce heat to 350 degrees and cook another 10 minutes. Edges should be puffed and brown, and center should look like all the butter was incorporated.
- Remove from oven and cool.
- Serve with a variety of toppings, both sweet and savory.
Notes
For a yummy 'side sauce', combine 1/2 cup sour cream with a heaping tablespoon of brown sugar. Add 1/2 teaspoon of vanilla extract. Mix well and serve on the side for dipping.
I bet if you try this, it will become one of your favorite and easy go-to’s for a quick and simple breakfast that feels elevated. Check back next week for more and follow along on these platforms.
Tell me in the comments…have you ever tried a dutch baby before and what is your favorite way to eat it?
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How interesting! Thank you for sharing. A Dutch Baby is such a quick and yummy breakfast.
The Dutch Baby ‘Patten’ for the originator of the yummy delight belongs to the Seattle Manca family. I have an original menu with that notation.
So glad you tried it! There are so many toppings and ways to make it, you will find your yum! Keep going friend!
I made this for our breakfast this morning. It wasn’t as good as yours, but it was pretty delicious!
I love all the different ways you can eat one. Makes it the perfect thing you will never tire of. Can’t wait to hear how yours turns out!
Deb, Aren’t they soooo yummy? And so quick to make!
We make Dutch Babies all the time! A often requested recipe when the grandkids are over! I an anxious to try the savory one!
Oh my goodness! I’ve been waiting for this delicious recipe! I may make this tomorrow morning!!! Yours was scrumptious!!