Dutch Baby Pancake

Whip up this super easy fruit topped oven baked Dutch baby pancake! It’s perfect for breakfast, brunch, snack or dessert.

Sometimes called a German pancake, a Dutch baby pancake is a puffy pancake made in a hot buttered skillet in the oven. It’s like a cross between a crepe and a popover. It puffs up with steam high above the edges of the pan and when out of the oven it gradually deflates to create a caved in centre that holds toppings. The inside is soft and thick like custard, and the edges become golden and crispy from the brown butter which adds a toasty flavour. Dense and moist with a luscious egg-y taste, it’s not too sweet and can be eaten warm or at room temperature.

The first time I ever tried a Dutch baby it was love at first bite. The rustic pancake is the perfect canvas for almost any fruit topping and is so simple and fun to cook. Keep the oven light on and watch it bake through the window. It’s magical to witness it puff up high into a fluffy and billowy random shape.

Each pancake puffs up then deflates into its own unique wrinkled shape with crispy edges and a hollow cavity for the filling. What makes it most fun is that no two Dutch baby pancakes are ever alike!

Dutch baby pancakes are the easiest thing you’ll ever make. Just a few simple ingredients quickly whisked together in a blender make a light delicate batter required for this pancake. Chances are you have all the ingredients on hand. There’s no baking powder in this recipe; eggs are the key ingredient and act as the leavening agent.

Ingredients and equipment needed

• Flour
• Milk
• Eggs
• Sugar
• Vanilla extract
• Salt
• Butter
• Fruit for topping
• Icing sugar for garnish
• Maple syrup for garnish
• Cast iron skillet
• Blender

Customize toppings for a Dutch baby pancake

This Dutch baby pancake is an ideal canvas to customize with many toppings. I made my Dutch baby with diced strawberries and mangos served with maple syrup and icing sugar because I think they’re perfect for springtime. You can personalize and combine toppings any way you wish and with whatever is in season! Here are some more suggestions:

• Blueberries
• Blackberries
• Sliced peaches
• Slice bananas
• Thinly sliced apples
• Cooked apples
• Cooked rhubarb
• Nutella
• Chocolate syrup
• Dulce de leche
• Sliced almonds
• Cinnamon and sugar
• Lemon juice and sugar
• Whipping cream
• Ice cream

How to make a Dutch baby pancake

This recipe will yield a puffy and fluffy pancake. Just be sure and follow these step-by-step instructions and tips for the perfect result:

1. Blend flour, milk, eggs, sugar, vanilla and salt in a blender until combined and frothy; it’s important to get a lot of air in the batter. Leave the batter in the blender jug to rest 30 minutes for the flour to absorb the liquid and for the ingredients to come to room temperature; cold batter does not puff up nicely.
2. Preheat oven to 425 degrees F, place a rack on the middle rungs and ensure there is at least 7” to 8” of space above. Heat a 9” or 10” cast iron skillet in the oven for 20 – 30 minutes to get it hot. Remove hot skillet from oven, add butter and swirl it around to melt and coat the bottom and sides of the skillet – the butter will sizzle and toast to a flavourful brown butter.
3. Give the batter another whirl in the blender until frothy and to get air back in the batter. Pour the batter into the hot skillet over the brown butter and it will start to cook; immediately and carefully put the skillet back in the hot oven.
4. Bake for 12 minutes at 425 degrees F then reduce heat to 375 degrees F for an additional 8 – 10 minutes or until golden brown and crusty on the edges. Do not open the oven door for the first 20 minutes of baking. Remove skillet from oven to a rack and it will begin to deflate into its own signature shape. Do take precautions – the cast iron skillet will be very hot.

Frequently asked questions

What if I don’t have a cast iron skillet?

The sudden burst of heat needed when the batter hits the hot buttered skillet starts cooking it and is best achieved with cast iron. Although a cast iron skillet is ideal, you can still get good results with an oven-proof skillet or baking dish.

Can I use a smaller or larger skillet than recommended?

This recipe is designed for a 9” or 10” skillet. Using a smaller one runs the risk of the batter overflowing. Using a larger one means the batter will not achieve the same dramatic height.

Can I double the recipe?

The recipe can easily be doubled but you must cook each batch in a separate skillet in order to ensure a proper rise and achieve the dramatic height.

What if I don’t have a blender?

The key to a good batter is to get a lot of air into it and that’s the reason a blender is recommend. This can also be achieved with a food processor or with a strong arm and a whisk in a large bowl. Whichever way, be sure and whisk the batter again after it has rested to bring back the air just before pouring it into the hot skillet.

Can I make the Dutch baby in advance?

The batter can be made up to the night before. Store the batter in the covered blender jug in the refrigerator. Remove it 1 hour before needed to allow it to come to room temperature. Follow the recipe directions of whirling it again just before pouring it into the hot skillet.

How long can I store a Dutch baby?

A Dutch baby is best eaten the day made while it’s still warm or at room temperature. Leftovers can be stored in the refrigerator for 1 – 2 days and will still be edible, but the texture will not be the same. Freezing is not recommended.

Don’t put off making a Dutch baby pancake – you won’t regret it! I’d love to hear from you about the toppings you choose for your pancake.