How to Make the Perfect Dutch Baby Pancake at Home

Absolutely delicious oven-baked “Dutch Baby” pancake that my whole family fell in love with ♥ The “Dutch Baby” pancake (sometimes also called a German pancake) is a type of thick, fluffy pancake baked in the oven. Despite the name “Dutch”, it doesn’t come from the Netherlands but is an American adaptation of a German dish called “Pfannkuchen.

Even though pancakes are among the most popular dishes worldwide, baked pancakes are definitely less known. I must admit, during my childhood, I never tasted one – I honestly didn’t even know something like a “Dutch Baby” existed. But baked pancakes are truly delicious, and of course, you can serve them with the same toppings you’d typically use for traditional pancakes.

But first, watch this video recipe for the baked “Dutch Baby” pancake and see how easy it is to make:

What exactly is a baked “Dutch Baby” pancake?

Though the name “Dutch Baby” might suggest Dutch origins, this unique pancake actually hails from America and is more closely related to the German Pfannkuchen (pancake) than to Dutch culinary tradition. The Dutch Baby has become popular in the United States, especially in breakfast-serving restaurants. It’s often served with powdered sugar, butter, lemon juice, or fruits.

Although its roots are somewhat murky and based on anecdotes, today the Dutch Baby is considered an American breakfast classic.

Characteristic features of a “Dutch Baby” pancake:

1. Baked in the Oven: Unlike traditional pancakes cooked on a stovetop, a Dutch Baby is baked in the oven until it puffs up.
2. Puffy and Crispy Edges: When baked, its edges rise significantly, creating a puffy, crispy perimeter.
3. Tender Center: The middle remains soft and tender, contrasting with the crispy edges.
4. Large Size: Typically, a Dutch Baby is made in a skillet or oven-proof pan and is larger than a regular pancake, designed to be shared.
5. Versatile Toppings: Often served with toppings like powdered sugar, fresh fruit, lemon juice, or butter, but it’s versatile and can be paired with a variety of flavors.
6. Custard-like Texture: Due to the ratio of milk, flour, and eggs, its texture is more custard-like compared to flat, traditional pancakes.

WHAT YOU’LL NEED TO MAKE DUTCH BABY

1. Flour: Provides the structure and body to the pancake.
2. Eggs (5 large ones): Give the pancake its rise, richness, and custard-like texture.
3. Milk: Adds moisture, helping create a tender crumb and soft center.
4. Vanilla Extract: Infuses the batter with a warm, aromatic flavor.
5. Salt: Enhances the overall flavor of the pancake and balances the sweetness.
6. Sugar: Adds sweetness and contributes to a nice golden-brown crust when baked.

Each ingredient plays a crucial role in ensuring the Dutch Baby turns out perfectly.

STEP-BY-STEP INSTRUCTIONS

STEP 1

Prepare the batter. Pour milk into a blender, add eggs, add white wheat flour (all-purpose flour/plain flour), salt, sugar, and vanilla extract. Blend well until a smooth, consistent mixture forms. You can also use a regular hand mixer, but remember, the smoother the batter (which is easier to achieve with a blender), the better.

STEP 2

Preheat the oven to 425 degrees F (220 degrees Celsius). Place the baking dish in the oven immediately so it heats up with the oven. Then, when the oven reaches the temperature specified in the recipe, carefully, using oven mitts, place the sliced pieces of butter at the bottom of the dish. The butter should melt fairly quickly – about 1 to 1.5 minutes. Once it’s melted, carefully, using oven mitts, remove the dish. Tilt the dish forward and backward to coat approximately 2 inches (5 cm) of the dish’s sides with the melted butter. Place the dish back on the kitchen counter or table. Don’t turn off the oven, as you’ll need to put the dish back in shortly.

STEP 3

Now, slowly and carefully pour the previously prepared batter into the center of the dish. Before pouring, it’s a good idea to blend the batter once more to aerate it further. Be cautious! It’s very important. The initial impulse might be to mix the butter with the batter, but don’t do it! The butter should remain on the edges.

STEP 4

Immediately after pouring the batter, place the baking dish into the oven (which is already preheated to 220°C/425°F) and bake for about 15-17 minutes. Important! Do not open the oven door during baking, as the pancake may deflate. Serve the baked pancake with your favorite toppings. Remember, it’s normal for the pancake’s edges to be the puffiest right after taking it out of the oven. They might deflate slightly after a few minutes.

Here are some serving suggestions for a “Dutch Baby” pancake:

1. Classic Lemon and Sugar: Drizzle freshly squeezed lemon juice over the pancake and sprinkle with powdered sugar.
2. Fresh Berries: Top with strawberries, blueberries, raspberries, or a mix of all, and maybe a dollop of whipped cream.
3. Maple Syrup and Butter: Spread some butter on the hot pancake and drizzle with maple syrup for a sweet and rich flavor.
4. Caramelized Apples: Sauté apple slices in butter and brown sugar until caramelized and serve them atop the pancake.
5. Chocolate and Bananas: Spread some chocolate-hazelnut spread and place banana slices for a dessert-like treat.
6. Savory Spin: Top with smoked salmon, cream cheese, capers, and dill for a savory twist.
7. Nutty Delight: Drizzle almond or peanut butter and sprinkle with chopped nuts and a hint of honey.
8. Yogurt and Granola: Top with a spoon of Greek yogurt, a sprinkle of granola, and some honey for a delightful crunch.
9. Tropical Twist: Add slices of kiwi, pineapple, and mango, then drizzle with a bit of honey or agave syrup.
10. Warm Spices: Dust with cinnamon, nutmeg, or cardamom, and serve with a side of apple or pear compote.

Remember, the beauty of a “Dutch Baby” pancake is its versatility. You can experiment with various toppings based on personal preferences or seasonal ingredients. Enjoy!

LEFTOVERS AND STORING

A “Dutch Baby” pancake tastes best right after it’s baked, when it’s still crispy and puffy. However, if you end up with leftovers, here are some tips for storing:

1. Cool Before Storing: Before you place the pancake in a container, let it cool down to room temperature. Storing it hot could cause condensation inside a sealed container, leading to sogginess.
2. Refrigeration:
   • Place the pancake in an airtight container or wrap it in plastic wrap.
   • You can store it in the fridge for 1-2 days. Beyond that, it starts to lose its quality and flavor.
3. Reheating:
   • To get its crispiness back, reheat it in an oven preheated to about 350°F (175°C) for 5-10 minutes. Avoid using a microwave as it can make the pancake turn soft and moist.
4. Freezing:
   • If you’re planning to store it for a longer period, you can freeze it. Wrap the pancake in aluminum foil and place it in a freezer bag. In the freezer, it should stay good to eat for up to a month. When you’re ready to eat it, reheat directly in the oven without thawing.

Always check the condition of the pancake before consuming, especially if it’s been stored for several days. If it has an off-smell, taste, or visible signs of mold, it’s best to discard it.

DUTCH BABY (GERMAN PANCAKE). PRINTABLE RECIPE

Have you tried this recipe? Let me know in the comments below!

I want to hear from you! ♥