Tempting Dutch Baby Pancakes

4 servings
40 min

If you’re looking for the perfect breakfast dish, Dutch Baby Pancakes are the best option for you! The laziest and most delicious pancake recipe. Why lazy? Because you don’t need to stand at the stove to bake a Dutch Baby pancake. Knead the dough, pour it into a hot skillet, and send it to the oven. All that remains is to make coffee and place the plates on the table.

The effect this food produces is difficult to describe in words. It seems as if the pancake is jumping out of the pan – it rises so high! The pancake turns out to be very tender, with a crispy crust on the outside and it ideal for breakfast or can be a complete dessert.

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History

Dutch pancake, Dutch Baby Pancake, or German pancake is a cross between traditional pancakes and Yorkshire pudding. This pancake has nothing to do with Holland. Moreover, the USA is considered the birthplace of this unusual dish.


The Dutch pancake was the first to be tasted by visitors to the family restaurant Manca’s Cafe in Seattle. Here this dessert began to be served back in the 1940s, and the name was invented by the daughter of the owner, Victor Manke.


Tools you will need

  • Blender – any blender will work for this recipe.
  • An oven-safe skillet – use seasoned stainless steel or cast-iron
  • Spatula – use it to scrape down the sides of the bowl
  • Hot Mitts – use them to transfer the preheated skillet in and out of the oven


What does it taste like?

It tastes not like pancakes but rather like a thick custard – sweetish, creamy and firm. Sliced fruit, powdered sugar, and/or maple syrup make a great festive breakfast.


Some Useful Tips on Making Dutch Baby Pancakes

  • The oven and dishes in which you will bake such a pancake must be well preheated. This is important for the pancake to rise well.
  • The best pans for such a dish are cast iron pans with cast handles. They heat up well and conduct heat evenly.
  • All ingredients must be at room temperature; otherwise, your batter will become lumpy
  • Feel free to double or triple the amount of ingredients to make a pancake for more people
  • Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.


Can I Make the Dutch Baby Pancake Dough in Advance?

To save time, some chefs advise preparing batter in the evening and put it in the refrigerator. In the morning, you will have to get it out in advance and warm it up to room temperature. This usually happens while the oven is heating up.


When the pancake is ready, remove the pan from the oven. The pan is hot, don’t forget the oven mitt! Take out the pancake with a thin spatula and place it on a large plate. After you take it out of the oven, it may settle slightly.


Some ways to serve Dutch Baby pancakes

When the pancake is ready, remove the pan from the oven. The pan is hot, don’t forget the oven mitt! Take out the pancake with a thin spatula and place it on a large plate. After you take it out of the oven, it may settle slightly.


This pancake can be served with various sweet additives: syrup, jam, and/or condensed milk. Decorated with fruits, powdered sugar, chocolate, or vegetables with sauces, it all depends on your desire. It will be delicious any way you choose, and you will have a wonderful breakfast on your table that will please both children and adults.


Let’s Sum Up these Dutch Baby Pancakes

When your crew craves pancakes next time, serve something new and exciting like this Dutch baby pancake recipe.


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Video made by Becky from Before and After Lunch.

Tempting Dutch Baby Pancakes

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients


  • ½ cup flour all-purpose
  • 3 large eggs room temperature
  • ½ cup whole milk room temperature
  • ½ tsp ground cinnamon
  • ½ tbsp vanilla
  • 1 tbsp sugar
  • ½ tsp salt
  • 3 tbsp butter unsalted, cut into chunks

To serve:

  • fruit sliced
  • powdered sugar
  • maple syrup

Instructions


Place top oven rack just above the center position and pre-heat oven to 425°F.
Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!

Tips

  • This is one of the recipes that seems like it is going to much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started…Please know the size of your skillet matters in this case. You will need a 10-inch well-seasoned cast iron or other oven-safe skillets to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter. Although it may seem easier to skip Step #2 (above) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first. Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off.
  • For best results, check after 16-17 minutes and adjust the final cook time accordingly. Testing Notes: Do not stir or swirl the hot melted butter into the batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
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