Tillie Doyle
Dutch baby pancakes are a cross between a pancake and a popover. They are baked in the oven and have a soft, custard-like centre and a puffy, crispy exterior. They are often served with sweet toppings such as maple syrup, fresh fruit, chocolate-hazelnut spread, or lemon curd. Dutch baby pancakes can be made in a cast-iron skillet, a cake pan, or any oven-safe dish. The key to achieving the puffed-up texture is to preheat the pan in the oven before pouring in the batter. The batter is typically made with eggs, milk, flour, sugar, and vanilla, and it is important to let it rest before cooking so that the flour can absorb the liquid.
| Characteristics | Values |
|---|---|
| Type of pan | Metal cake pan, cast-iron skillet, oven-safe non-stick skillet, or a baking dish |
| Size | 9-inch or 10-inch |
| Pan preparation | Preheat the pan with butter, pour batter in a figure-8 pattern |
| Baking time | 15-25 minutes |
| Colour | Golden brown |
| Texture | Puffy, crispy, fluffy, soft, tender, eggy |
| Toppings | Powdered sugar, maple syrup, jam, lemon juice, blueberries, Nutella, peanut butter, fresh fruit, chocolate-hazelnut spread, lemon curd, whipped cream, etc. |
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What You'll Learn
Dutch baby ingredients and preparation
Dutch babies are best when they're freshly made, but they can be stored in an airtight container in the refrigerator for up to five days or frozen for up to two months. This large, fluffy pancake is excellent for breakfast, brunch, lunch, or dessert and can be prepared in about five minutes.
To make a Dutch baby, you will need eggs, milk, flour, sugar, and vanilla extract. Some recipes also call for a pinch of salt and butter to grease the pan. If you want to make a fruit-filled Dutch baby, you will also need fruit such as blueberries, raspberries, or sliced peaches.
To prepare the batter, place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy. Let the batter rest for 20 to 25 minutes to give the flour time to absorb the liquid, which will give the pancake a better texture and less floury flavor.
Preheat your oven to 400°F (200°C). Place a 9- to 10-inch oven-safe skillet or cake pan on the middle rack of the oven and remove any racks above it. Add a knob of butter to the pan and swirl to melt and coat the bottom and sides. Carefully pour the batter into the hot skillet or pan. Bake for 15 to 20 minutes, until puffed, lightly browned across the top, and darker brown on the sides and edges.
Serve the Dutch baby immediately, dusted with powdered sugar and cut into wedges. It can be served directly from the pan or transferred to a serving platter. Dutch babies go well with maple syrup, jam, or fresh fruit.
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Baking a Dutch baby
A Dutch baby is a cross between a pancake and a popover. It is similar to a large Yorkshire pudding. It is a big, puffy pancake baked in the oven. The edges turn crisp while the centre stays soft and custard-like.
To bake a Dutch baby, you will need the following ingredients:
- Eggs
- Milk
- Flour
- Sugar
- Butter
- Salt
- Vanilla
You can also add maple syrup, nutmeg, cinnamon, or lemon zest for extra flavour.
Step 1: Prepare the batter
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend until smooth, for about 50 seconds. You can also add a dash of maple syrup to the batter for extra sweetness. Leave the batter in the blender and set it aside to rest for 20 to 25 minutes. This allows the flour to absorb the liquid, improving the texture and taste of the pancake.
Step 2: Prepare the pan
Place a 9- to 10-inch oven-safe skillet or cake pan on the middle rack of the oven. You can use a cast-iron skillet or a metal cake pan. Preheat the oven to 400°F to 425°F and heat the pan for at least 5 minutes. Add butter to the pan and let it melt. You can use a pastry brush to evenly coat the bottom and sides of the pan with the melted butter.
Step 3: Bake the Dutch baby
Once the butter is fully melted, carefully pour the batter into the pan. You can pour it in a figure-8 pattern to help it puff evenly. Close the oven door and bake for 15 to 25 minutes, until the Dutch baby is puffed and golden. Do not open the oven door during baking, as this can cause the pancake to collapse.
Step 4: Serve
Dust the Dutch baby with powdered sugar and add fresh berries, if desired. Cut into wedges and serve with maple syrup, caramel syrup, or your favourite toppings. Dutch babies are best served fresh and straight from the oven, as they tend to deflate quickly.
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Serving a Dutch baby
Dutch babies are best served fresh and straight out of the oven. They tend to deflate quickly, so make sure everyone is seated before serving.
To serve, you can either serve the Dutch baby directly from the pan or transfer it to a serving platter. Dust the Dutch baby with powdered sugar, confectioners' sugar, or cinnamon sugar. You can also squeeze some fresh lemon juice over the top. Cut the Dutch baby into wedges and serve with maple syrup, fruit syrup, caramel syrup, preserves, or jam.
If you want to add some extra toppings, you can put out a variety of options on the table and let everyone choose their favourites. Some options include fresh fruit (such as blueberries, raspberries, peaches, or apples), whipped cream, chocolate-hazelnut spread (such as Nutella), lemon curd, peanut butter, or fresh berries and cream.
Dutch babies are best enjoyed as a group, so gather your friends and family and dig in!
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Dutch baby toppings
Dutch baby pancakes are a delicious breakfast, brunch, lunch, or dessert option that can be made in a cake pan. They are easy to make and only require simple ingredients. While the pancake itself is mouthwatering, the toppings truly elevate this dish.
Sweet Toppings
- Fresh fruits like blueberries, raspberries, or sliced peaches arranged at the bottom of the skillet before pouring in the batter, or served on top
- Lemon juice and zest
- Powdered sugar, brown sugar, or cinnamon sugar
- Maple syrup, buttermilk syrup, or apple syrup
- Blueberry sauce or lemon curd
- Whipped cream
- Jams and preserves
- Nutella
- Honey
Savory Toppings
- Lox, deli ham, or turkey
- Caramelized onions
- Wilted spinach
- Ribboned basil
- Mozzarella or Swiss cheese
- Ricotta or Parmesan cheese
- Pesto
- Bacon
Feel free to get creative and experiment with different combinations of toppings to find your favorite! You can also sprinkle cinnamon and nutmeg on top for a cozy, spiced twist.
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Storing leftovers
Although Dutch babies are best when they’re freshly made, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to five days. You can also freeze them for up to two months, but the consistency and texture of the pancake might not be the same.
To reheat leftovers, cut out a piece and pop it in the microwave. If you aren’t a fan of the microwave, you can pop it back in the oven until it is heated through.
If you want to make a few Dutch babies in the oven at once, any leftovers will make a fantastic snack later in the day.
To make a Dutch baby, you need to blend the batter, rest the batter, heat the pan and oven, add the batter, bake the Dutch baby, and serve it while hot.
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Frequently asked questions
Yes, you can make a Dutch baby in a cake pan. A 9-inch metal cake pan will work well, and you can follow the same instructions as if you were using a skillet.
A smaller pan will result in a puffier Dutch baby. A 9-inch pan is recommended, but you can also use a 10-inch pan.
Dutch babies are often served with fresh berries, maple syrup, chocolate-hazelnut spread, fruit jam, lemon curd, or whipped cream. For a savoury option, try bacon or sausage.
Dutch babies are a quick and easy dish to make. The batter only takes a few minutes to prepare, and then it is baked in the oven for around 20-25 minutes.
