Never made a Dutch Baby? Baby are YOU missing out! Dutch Babies or German pancakes are an egg-y, easy, crêpe like pancake! Oven baked to huge, fluffy, light pancake perfection! Served with melted butter, a squeeze of lemon and a dusting of powdered sugar.
I love breakfast, it’s my FAVORITE meal to eat out, I usually order something I don’t make at home, like Eggs Benedict or pan-fried oatmeal.
I love that we eat dessert for breakfast on special occasions…you know those foods that are really desserts masquerading as breakfast foods! Am I right?
Donuts, pastries, cinnamon rolls, or streusel coffee cake! I don’t usually eat those things for dinner, do you? So this Dutch Baby fits perfectly into my idea of a special breakfast!
Oven pancakes are perfect for special occasions
These “BABIES” are the perfect, quick, yet elegant breakfast to make your family or sweetie on Valentine’s morning, Christmastime or anytime you want something a little extra special!
School day? No problem! A Dutch Baby whips up so quickly and bakes while you make lunches or grab a quick shower!
Oh and by special occasion, I don’t just mean Mother’s Day or Easter, or even Sunday brunch; go crazy and make it when you are celebrating something truly special like, “I cleaned the bathrooms today” or “I survived my spin class” or “your toddler made it to the potty” or even “I got out of bed this morning.”
All teasing aside, what I’m trying to say is that this is so easy and satisfying that you can make it any day of the week, for any reason!
See options below for a double Dutch chocolate version!
How to quickly bring eggs to room temperature
For me, the most difficult part of this recipe, is remembering to bring my eggs to room temperature. If that is you too, simply immerse your eggs in a bowl of very warm (not hot) water while you gather the rest of your ingredients.
While you are at it, in a small saucepan over low heat, warm your milk, don’t scald or boil it, it takes a few minutes, swirl or stir occasionally to distribute the heat. Set aside. If it gets too hot (dip your knuckle in) allow to cool or pour between two pans or bowls for a minute until it’s cooled down a bit.
How to Make a Dutch Baby Oven Pancake
Preheat oven to 425°F and place butter in a 10″ oven safe skillet*, place skillet in preheated oven to melt butter and heat the pan, should only take a couple of minutes.
*I love my cast iron skillet, they heat evenly & beautifully. You can make it in a larger pan it just won’t puff over the sides or try splitting the batter into a couple of smaller pans. It’s really quite forgiving.
In a batter bowl (or blender); place your warm milk, all-purpose flour, sugar, sea salt vanilla and room temp eggs. Whisk until smooth or blend on low until smooth.
Now pour batter into the hot skillet; return to oven. **Don’t forget that handle is hot, I’ve branded my palm several times because I forget, so now as it comes out of the oven, I wrap an oven mitt around the handle or use one of these silicone handle covers, so I don’t forget it’s stinking hot! Sometimes, I’m not the smartest pancake on a Sunday morning!
Bake until puffed and golden brown, about 15-25 minutes, remove from oven and allow to cool for a few minutes until the puffing goes down slightly.
Slice into wedges and serve with melted butter and maple syrup or a dusting of powdered sugar or check out these scrumptious options below!
Dutch Baby OPTIONS
- TRADITIONAL DUTCH BABY | Drizzle with melted butter, a dusting of powdered sugar and a squeeze of lemon. My favorite!
- CHOCOLATE CHIP BABY | Add 1/4 cup chocolate chips (my favorite chips) in batter (variety is your choice). Bake as directed. Once cooled slightly, sprinkle on a few more chips just before serving. Serve with a little melted butter and pure maple syrup or go for it, splash on some chocolate syrup!
- LUSCIOUS LEMON DUTCH BABY | Add zest of one lemon to batter and if you really want to be indulgent, drop a dollop of lemon curd and dust with powdered sugar. Toss on some fresh blueberries, raspberries, sliced strawberries or blackberries — you get the idea.
- DOUBLE DUTCH CHOCOLATE BABY | Add 2 tablespoons of Dutch (get it – wink-wink) Processed Cocoa Powder to batter, mix until smooth; bake as directed, serve with a drizzle of maple or chocolate syrup, chocolate chips and if desired sliced strawberries or raspberries — perfect for Valentine’s Day!
How would you dress your Dutch Baby?? I’d love to hear!
See below recipe for more great recipes!
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Dutch Baby {Oven Baked Pancake}
Dutch Babies or German pancakes are an egg-y, crepe like pancake! Oven baked to huge, fluffy, light pancake perfection! Served with melted butter, a squeeze of lemon and a dusting of powdered sugar.
Ingredients
- 2 tablespoons butter (I used salted)
- 3 large eggs, room temperature (see notes if you forgot to bring to room temp)
- 1/2 cup milk, warmed (I use Organic Whole milk)
- 1/2 cup all-purpose flour
- 1-2 tablespoons sugar (can easily omit!)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Toppings (check out multiple options in instructions)
- butter, melted or soft
- fresh squeeze of lemon juice
- dusting of powdered sugar
Instructions
- Preheat oven to 425° and place butter into an oven safe skillet (about 10"), place skillet in oven to melt butter and heat the pan, should only take a minute or two.
- In a batter bowl (or blender); place warm milk, all-purpose flour, sugar, salt, vanilla and room temp eggs. Whisk well until smooth or blend on low until combined and smooth.
- Bake until puffed and golden brown, about 15-25 minutes, remove from oven and allow to cool for a few minutes until the puffing goes down slightly.
- Slice into wedges and serve with melted butter and maple syrup or a dusting of powdered sugar or check out these options below!
Notes
Dutch Baby Substitutions
- TRADITIONAL DUTCH BABY | Drizzle with melted butter, a dusting of powdered sugar and a squeeze of lemon. My favorite!
- CHOCOLATE CHIP BABY | Add 1/4 cup chocolate chips (my favorite chips) in batter (variety is your choice). Bake as directed. Once cooled slightly, sprinkle on a few more chips just before serving. Serve with a little melted butter and pure maple syrup or go for it, splash on some chocolate syrup!
- LUSCIOUS LEMON DUTCH BABY | Add zest of one lemon to batter and if you really want to be indulgent, drop a dollop of lemon curd and dust with powdered sugar. Toss on some fresh blueberries, raspberries, sliced strawberries or blackberries -- you get the idea.
- DOUBLE DUTCH CHOCOLATE BABY | Add 2 tablespoons of Dutch (get it - wink-wink) Processed Cocoa Powder to batter, mix until smooth; bake as directed, serve with a drizzle of maple or chocolate syrup, chocolate chips and if desired sliced strawberries or raspberries -- perfect for Valentine's Day!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 110mgSodium: 181mgCarbohydrates: 33gFiber: 0gSugar: 24gProtein: 5g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.
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Can someone please tell me why I can’t get mine to fluff up properly? They end up being 1/4 thick with really no rise in them. Still tasty, but not the German pancakes I see here on the site.
I am using almond milk instead of dairy
Hi David, thank you for letting me know you use almond milk, I think it should still work to give a rise, here are a few reasons you might not be achieving the high fluff. Whipping air into your batter is essential, really beat well. The next time you make it, you might also try letting the batter sit for 5-10 while your pan heats in the oven, this allows the gluten to develop in the batter. The second reason might be that you aren’t preheating your pan hot enough, it should be piping hot when you pour your batter in, then place in oven. Now please note that they do deflate pretty quickly, super puffy out of the oven, but even the best oven pancake deflates on cooling. Hope this helps!
Kathleen
For those of you who may be Gluten Free, I can take almost any recipe and replace wheat flour with Pamela’s “Artisan flour blend” at 1:1 (or choose your GF flour substitute) and this recipe makes delicious GF dutch baby’s 🙂
Yay!! Good to know about Pamela’s Billy! I like Bob’s Red Mill 1 to 1, But I am not gluten-free so coming from a gluten-free family this is great information
Oh my…again, “outta the park”…..”sigh….”
Thanks BK!
Thank you kind sir!