Dutch Baby Pancake

A giant Dutch baby pancake with plenty of delicious toppings makes a stunning centerpiece to brunch or breakfast, and comes together quickly. Because of its striking shape, this dish has experienced a surge in popularity across America. However, these puffy pancakes have been baked in Washington state—where they’re widely accepted to have been created—since the early 1900s.

According to Taste Recipes culinary assistant Mark Neufang, this giant, fluffy treat is really German in origin, rather than Dutch. As the legend goes, the name came from a historic cafe in Seattle called Manca’s. The owner’s daughter couldn’t quite pronounce Deutsch, the German word for “German.” With a slip of the tongue, “Dutch” came out instead—and the rest was history.

What is a Dutch baby?

In essence, a Dutch baby pancake is a large, baked pancake. This giant pancake has also been referred to as a German pancake, a puffed pancake, a baked pancake, a Bismarck and even a giant Yorkshire pudding due to its resemblance.

Made from a simple mixture of eggs, salt, flour and milk, the batter rises while baking in a cast-iron skillet. Once it puffs up and is removed from the oven, it deflates, creating the perfect vessel to dress up with tasty toppings. The exterior of the Dutch baby is lightly crisp, while the inside is slightly eggy, with a custard-like texture and flavor.

Ingredients for Dutch Baby Pancake

• Eggs: Bring the eggs to room temperature so the batter can be as warm as possible before baking in the oven. The batter should heat up quickly and rise instantly for a more puffed-up appearance.
• All-purpose flour: Be sure to measure the flour properly. If there’s too much, the Dutch baby will be dense and won’t puff up properly.
• Milk: While we suggest 2% milk, feel free to use whole or skim milk or your favorite non-dairy milk alternatives.
• Butter: Soften the butter so it’s easy to spread in the cast-iron skillet.
• Confectioners’ sugar and lemon wedges: As soon as the Dutch baby pancake comes out of the oven, dust it with confectioners’ sugar, then serve it with lemon wedges for a touch of brightness.

Directions

Step 1: Beat the eggs

Preheat the oven to 450°F. In a bowl, beat the eggs until they’re very light in color.

Editor’s Tip: Don’t stop beating the eggs as soon as they’re homogenous. You want the beaten eggs to take in so much air that they take on a lighter color. This step is super important, or the Dutch baby won’t rise! You can use a hand mixer to make this step easier.

Step 2: Make the batter

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In the same bowl, add the salt, flour and milk. Beat the mixture well until everything is incorporated.

Step 3: Prep the pan

Thoroughly rub the bottom and sides of a 10-inch cast-iron or other heavy ovenproof skillet with butter, making sure to get all the nooks and crannies.

Step 4: Bake the Dutch baby

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Pour the batter into the skillet. Pop the pan into the oven and bake the pancake for 15 minutes.

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Reduce the oven temperature to 350° and continue baking until it’s set, about five minutes longer.

Step 5: Serve the Dutch baby

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If desired, remove the Dutch baby pancake from the cast-iron skillet and place it on a large hot platter. Dust it with confectioners’ sugar and serve it immediately, with lemon wedges on the side.

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Recipe Variations

• Include warming spices: During the colder months, I lean in by using cinnamon, nutmeg and other fall spices whenever I can. Try them in this recipe for Dutch baby pancake, and finish the dish with good maple syrup and apples sauteed in butter.
• Add chocolate or fruit: Just like regular pancakes, Dutch baby pancakes can cook with mix ins like chocolate chips or berries. If using berries, quickly scatter them into the cast-iron pan before the batter so the fruit doesn’t inhibit the batter’s rise. Or add them on top after baking, as we do in our apple honey Dutch baby.
• Go the savory route: Not a sweet breakfast person? Whip up a savory Dutch baby, with cheese, shallots and herbs baked right in. Bacon and feta Dutch baby with red onions and fresh spinach is a bit stronger. I love to add a fried egg on top for good measure.

How to Store a Dutch Baby Pancake

Store any Dutch baby leftovers in an airtight container in the fridge. Dutch baby pancakes can keep for up to four days. Reheat them gently in the microwave.

Can you make Dutch baby pancakes ahead of time?

No, unfortunately, Dutch baby pancakes shouldn’t be made ahead of time. One of the biggest draws of the Dutch baby is presenting it hot out of the oven, when it’s freshly puffed up. As it sits, the puffs fall, which is natural, but doesn’t make for a pretty first impression after the fact.

Dutch Baby Pancakes Tips

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What do you serve with a Dutch baby pancake?

Serve baked pancakes family-style, allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, Nutella, fresh fruit, jams or even ice cream! A Dutch baby pancake can usually serve two adults when no other sides are involved, but you can stretch the pancake by serving it with bacon, hash browns, fruit salad, sausages or toast.

What does a Dutch baby taste like?

Dutch baby pancakes rise in the pan as they bake and develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A Dutch baby pancake also has a slightly custardy, buttery flavor, similar to popovers or Yorkshire puddings.

How do you make a Dutch baby pancake without a cast-iron pan?

No pan? No problem! Our German pancake recipe bakes a Dutch baby pancake in a 13×9-inch baking dish instead. Plus, the recipe makes a few more servings than this one.