Dutch baby pancake recipe
Introduction
Dutch baby pancake recipe, The Dutch Baby is a magical, oven-baked pancake that’s a cross between a popover and a crepe. With its custardy middle, crisp golden edges, and dramatic puff, it’s the perfect breakfast to impress without much effort. Unlike traditional pancakes, there’s no flipping—just blend, pour, and bake! Whether topped with powdered sugar, berries, or a drizzle of maple syrup, this dish is a guaranteed crowd-pleaser.
Ingredients (1x, 2x, 4x)
Essential Ingredients for the Perfect Dutch Baby:
Flour (1/2 cup / 60g) – Provides structure, but remember, Dutch Babies are mostly eggs and milk.
Sugar (2 tbsp) – Just enough sweetness to enhance flavor.
Salt (1/4 tsp) – A pinch of contrast to balance the sweetness.
Milk (1/2 cup / 120mL, whole milk preferred) – Adds richness and helps create that perfect custardy texture.
Eggs (3 large eggs) – The star of the show! Eggs provide the lift and structure.
Vanilla Extract (1 tsp) – Enhances the overall flavor with a hint of warmth.
Butter (2 tbsp, for the pan) – Helps create crispy, buttery edges.
(Scaling up? Just double or quadruple the ingredients for larger batches!)
How to Make a Dutch Baby (Step-by-Step Guide)
Step 1: Preheat the Oven (10 minutes)
Set your oven to 425°F (220°C).
Place a 10-inch cast-iron skillet inside to heat up while you prepare the batter.
Step 2: Blend the Batter (5 minutes)
In a blender, combine flour, sugar, salt, milk, eggs, and vanilla.
Blend on high for 20 seconds until smooth.
Let the batter rest for a few minutes—this helps hydrate the flour.
Step 3: Melt the Butter (2 minutes)
Once the oven and pan are hot, carefully remove the skillet.
Add 2 tbsp of butter and swirl until melted
Step 4: Pour & Bake (20 minutes)
Immediately pour the batter into the hot, buttered skillet.
Bake for 20 minutes without opening the oven door.
Watch as the Dutch Baby puffs up into a golden beauty!
Step 5: Serve & Enjoy (5 minutes)
Remove from the oven and dust with powdered sugar.
Top with fresh berries, syrup, or lemon juice.
Slice and serve while warm.
How to Make It Extra Moist and Delicious
Use room temperature eggs and milk for a smoother batter.
Don’t skimp on the butter—it creates those crispy edges.
Let the batter rest for 5-10 minutes before pouring to improve texture.
For a creamier inside, substitute half-and-half for milk.
10 Test Kitchen Tips for the Best Dutch Baby
Use a Cast-Iron Skillet – It retains heat best for a great rise.
Preheat the Skillet – A hot pan ensures a crisp bottom.
Don’t Overmix – Blend just until smooth; overmixing can make it tough.
Rest the Batter – 5-10 minutes improves texture and puff.
Keep the Oven Closed – Opening the oven can cause deflation.
Use Whole Milk – The fat adds richness and depth of flavor.
Try a Splash of Lemon Juice – A little acid enhances the taste.
Add a Pinch of Cinnamon – For a warm, spiced twist.
Make it Savory – Skip the sugar and add cheese, herbs, or bacon.
Eat Immediately – It deflates quickly, so serve fresh!
How to Store a Dutch Baby
If you have leftovers (which is rare!), store them properly:
Refrigerate: Place in an airtight container for up to 2 days.
Reheat: Warm in a 350°F (175°C) oven for 5-7 minutes to restore crispness.
Microwave? Avoid! It will turn soggy.
Can You Freeze a Dutch Baby?
Yes! Here’s how:
Let it cool completely.
Wrap tightly in plastic wrap or store in an airtight container.
Freeze for up to 2 months.
To reheat: Bake at 375°F (190°C) for 8-10 minutes or until crisp.
NonVegKahani Community Tips & Praise
Rahul K: “I tried this recipe, and it was phenomenal! The puffiness was unreal, and the texture was spot on. I added a drizzle of honey and some toasted almonds for extra crunch. Absolutely a keeper!”
Nutrition Facts (Per Serving)
Calories: 210
Protein: 7g
Carbs: 25g
Fat: 9g
Fiber: 1g
Sugar: 8g
(Values may vary based on toppings!)
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FAQs About Dutch Baby Pancakes
1. Why didn’t my Dutch Baby puff up?
The pan might not have been hot enough. Preheating is crucial!
Your eggs could be cold—use room temperature eggs.
Avoid opening the oven door during baking.
2. Can I make a Dutch Baby without a cast-iron skillet?
Yes! A metal or ceramic baking dish works, but cast iron gives the best texture.
3. How can I make a chocolate Dutch Baby?
Add 2 tbsp cocoa powder and increase sugar to 3 tbsp.
4. Can I prepare the batter ahead of time?
Yes! Store in the fridge for up to 24 hours and blend before using.
5. What’s the difference between a Dutch Baby and a German Pancake?
They’re the same! It’s just different names for the same delicious dish.
This recipe guarantees a stunning, golden-brown Dutch Baby every time. Happy baking! 🥞✨
