A Dutch Baby Pancake is a delightful variation of the usual breakfast routine. It’s soft, puffy, pillowy, and full of custardy goodness.
Every once in a while, I come across a recipe that not only looks delicious, but that intrigues me. Some recipes are fairly cut and dry, and what you see is what you get.
Occasionally, there’s a list of ingredients that looks simple enough. But add just the right amount of this and a dash of that, bake with that slightly different technique, and you have an entirely different dish. Something you’d never thought of. That’s how you get a Dutch Baby Pancake.
My wonderment with the Dutch Baby Pancake, aka German Pancake, all started with Pinterest. I was scrolling through one of the boards and saw a picture of pillowy looking bread with lovely, puffy edges.
As I read the description, I noticed it wasn’t bread at all. It was a kind of pancake and thus quickly made my short list of new recipes to try.
This past weekend I made a Dutch Baby Pancake for our Sunday breakfast. I was a little surprised at how liquidy and eggy the batter was. It definitely wasn’t like a “regular” pancake batter.
With all the eggs and the small amount of flour, I figured it was going to be more of a custard instead of a traditional pancake. If that turned out to be the case, Kale probably wouldn’t eat it since he doesn’t like custards.
I watched and waited as it baked. The sides began to puff and brown, then the middle began to puff. Before too long, it was cooked through. I removed the Dutch Baby from the oven and allowed it to cool. After it had cooled completely and deflated a bit, I cut a small piece and sprinkled it with powdered sugar.
As I expected, it was more of a custard than a fluffy cake and the powdered sugar provided just enough sweetness. John liked his a bit sweeter and added maple syrup instead of powdered sugar. Kale even enjoyed the Dutch Baby Pancake, which surprised me. I think he’s eaten more of it than anyone else.
If you want some a little different for weekend brunch, give this recipe a try. It would be wonderful topped with fresh berries or fruit preserves.
Prepare the Baking Dish:
Preheat oven to 400 degrees. Place butter in a large baking dish or cast iron pan. I used a casserole dish smaller than 13 x 9. Put the dish in the oven and allow the butter to melt but not brown. After butter melts, remove the dish from the oven.
Prepare the batter:
The batter is super easy to make and only takes a few minutes. It can be mixed while the butter is melting. I used my KitchenAid Stand Mixer with the whisk attachment but a blender will also work. Add milk, eggs, vanilla, flour, and sugar to the bowl of mixer or blender. Combine until the mixture is smooth.
Carefully pour the batter into the pan over the melted butter and return pan to the oven.
Bake the Dutch Baby for 20-30 minutes. The edges will puff up first and be taller and darker than the middle. The center of the pancake will puff toward the end of the 30 minutes and deflate after it cools a bit. After the center is set, remove the pan from the oven.
Garnish and Serve:
Top the Dutch Baby with a touch of fresh lemon juice, powdered sugar, fresh fruit, maple syrup, or topping of your choice. Serve immediately.
- 2 cups milk
- 4 eggs
- 2 teaspoon vanilla extract
- 1 1/3 cups All-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup butter
- Fresh-squeezed lemon juice
- Powdered sugar
- Additional Toppings of your choice
Preheat oven to 400 degrees.
Place butter in a large baking dish or cast iron pan.
Place dish in oven and allow butter to melt but not brown.
While butter is melting, place milk, eggs, vanilla, flour, and granulated sugar in the bowl of a stand mixer or blender. Combine until smooth.
After butter has melted, remove the dish from the oven.
Carefully pour the batter into the dish over the butter.
Place the dish back in the oven for 20-30 minutes.
Cook until the center of the pancake is set.
Remove from oven and spritz with fresh-squeezed lemon juice.
Top with powdered sugar or other toppings.