A Dutch Baby is a puffy, eggy oven-baked pancake that you can top any way you like. The possibilities are endless. Savoury, sweet. Whatever. It’s easy and delicious.
When I was a teenager, every year I looked forward to the Christmas party thrown by my dance teacher for her student assistants. Patty, my dance teacher, adored Christmas, so much so that her guest bathroom was decorated for the holiday 365 days a year. She always had the biggest Christmas tree I’ve ever seen, and her walls were completely covered with Christmas stocking. It was magical.
As a picky eater, I also especially looked forward to it because it was a brunch party. In America, that means smoked pork products and things you can put syrup on. There might be fruit you have to pretend to eat, but you know you won’t starve.
Patty always served an amazing brunch spread that included Dutch Babies, aka German Pancakes. These are eggy oven pancakes that puff up when you pour them into a hot pan of melted butter. They’re a bit like Yorkshire pudding or a pancake version of a popover. Also, they’re completely delicious.
The versatility of this recipe adds to the fun. You can add in little bits of bacon or small pieces of chopped up fruit to the batter. You can top them with syrup or fruit or sticky sausages. I love food with possibilities. The customization makes this recipe perfect for a party. That and the fact that it’s nearly effortless to make.
How to make a Dutch Baby
You’ll start by turning on your oven, adding some butter to an oven-safe skillet, and popping that into the oven to melt the butter. I prefer to use a 10-inch cast iron skillet. Move quickly for the next bit or keep an eye on the pan, though, because you don’t want your butter to burn.
While that’s heating up, we’ll whisk together some dry ingredients and some wet ingredients separately, just like with any pancakes. Then bring them both together and stir quickly and gently to combine. When your batter is ready and your butter is melted and sizzling, carefully remove the cast iron skillet from the oven with good oven mits. Then pour your batter into your hot pan and pop the whole thing back into the oven to get puffy and golden. All the details are in the recipe card below
We may be forgoing some of our Christmas traditions this year, but good food is still easy enough to come by. Make a Dutch Baby or two for your family this year. Start a new tradition. It’ll be awesome.
Looking for more awesome breakfast or brunch recipes? Try these Zuchinni & Potato Pancakes or Croissant French Toast with Maple Bacon Whipped Cream.Print
A Dutch Baby is a puffy oven-baked pancake that you can top any way you like. The possibilities are endless.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat your oven to 400 F (200 C). Put your butter in a 10-inch cast iron skillet or other oven-proof pan and put it in the oven to melt the butter. Be careful not to let it burn.
- In a medium mixing bowl, gently whisk together flour, sugar, and salt. In a small bowl, beat together the milk and eggs. Add the wet ingredients to the dry ingredients and gently but quickly whisk to combine. Mix until just combined and not a second longer. A few lumps are fine.
- Using a pot holder, remove your pan of hot butter from the oven. Pour the batter into the cast iron skillet and put it back in the oven. Bake for 20 minutes or until golden brown.
- Remove the Dutch Baby to a serving plate and cut into wedges to serve. Top with your favorite flavors.
Recipe slightly adapted from I’m Just Here for More Food by Alton Brown.