Dutch Baby (German Pancake)

A Dutch baby, also known as a German pancake, is a showstopping oven-baked delight that combines the texture of a crêpe with the fluffiness of a popover. It rises dramatically in the oven, forming golden, crisp edges and a tender, custardy center. Made with pantry staples like eggs, flour, and milk, this elegant yet easy breakfast is perfect for lazy weekends or special mornings.

Why You’ll Love This Recipe

This Dutch baby pancake is as simple as it is stunning. Here’s why it deserves a spot in your breakfast rotation:

• Quick and easy to make with just one bowl or blender

• No flipping or stove time—just mix and bake

• Beautiful puffed presentation straight from the oven

• Lightly sweet and versatile with endless topping options

• Made with basic ingredients you likely already have

• Great for both casual breakfasts and brunch entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons unsalted butter, cut into chunks

Directions

1. Preheat your oven to 400ºF.

2. In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend for 30 seconds until smooth, scraping down the sides if needed, and blend again briefly.

3. When the oven is nearly preheated, place the butter chunks into a 9×13-inch glass baking dish and place it in the oven. Heat until the butter is melted and the dish is hot, but not browned.

4. Carefully remove the dish from the oven and immediately pour in the prepared batter.

5. Return the dish to the oven and bake for 18–20 minutes, or until the pancake is puffed and golden brown around the edges.

6. Serve hot, sliced into portions, with toppings like fresh berries, powdered sugar, or a drizzle of syrup.

Servings and timing

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 210 kcal per serving

Variations

• Berry Dutch Baby: Add fresh blueberries or raspberries to the batter before baking.

• Apple-Cinnamon: Thinly slice an apple and sauté in a little butter and cinnamon. Layer in the dish before pouring the batter.

• Dairy-Free: Use plant-based milk and dairy-free butter alternatives.

• Savory Style: Omit the sugar and vanilla, and top with sautéed vegetables, herbs, or a sprinkle of cheese.

• Mini Dutch Babies: Bake in individual muffin tins or ramekins for personal-sized portions.

• Citrus Twist: Add a teaspoon of lemon zest to the batter for a bright, zesty flavor.

Storage/Reheating

This pancake is best enjoyed fresh from the oven when it’s puffed and crisp. However, leftovers can be stored:

• In the fridge: Store slices in an airtight container for up to 2 days.

• To reheat: Warm in the oven at 300°F for about 5–7 minutes or microwave for 20–30 seconds.

• Freezing not recommended: Due to the delicate texture, freezing may result in a less desirable consistency.

FAQs

Why didn’t my Dutch baby puff up?

Make sure your oven and baking dish are fully preheated. The hot dish and oven are key to achieving that dramatic rise.

Can I use a metal pan instead of glass?

Yes, a metal pan or cast-iron skillet will also work well. Just ensure it’s oven-safe and preheated properly.

Do I need to rest the batter?

It’s not required, but resting the batter for 10–15 minutes can help produce a more uniform texture.

Can I make this dairy-free?

Yes, use a plant-based milk and a dairy-free butter substitute to make this recipe dairy-free.

What kind of milk works best?

Whole milk provides the richest texture, but 2%, skim, or unsweetened non-dairy milk alternatives also work.

Is a blender necessary?

No, you can whisk the batter by hand until smooth. A blender simply makes it quicker and more consistent.

Why is it called a Dutch baby?

Despite the name, it has German roots. “Dutch” is thought to be a corruption of “Deutsch,” meaning “German.”

Can I make this ahead of time?

The batter can be prepared a few hours ahead and refrigerated. Stir well before using. Bake just before serving for best results.

What toppings go well with a Dutch baby?

Fresh fruit, powdered sugar, maple syrup, fruit compote, lemon juice, or nut butters are all great options.

Can I double the recipe?

Yes, you can double the ingredients and bake in a larger pan or two separate dishes. Adjust baking time as needed.

Conclusion

The Dutch baby pancake is a wonderfully easy yet impressive breakfast option. With just a handful of ingredients and minimal prep, it delivers big on taste and visual appeal. Customize it with sweet or savory toppings and enjoy a warm, golden treat that’s perfect for any morning occasion.

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