Marianne Martinez
Dutch baby pancakes are a cross between a pancake and a popover. They are made by pouring a thin batter into a preheated skillet and baking it in a hot oven. While traditionally, Dutch baby pancakes are made in cast iron skillets, they can also be made in glass pans. The glass pan should be oven-safe and 9x13 inches in size. The batter should be poured into the pan in a figure-8 pattern to help it puff evenly. The Dutch baby will puff up in the oven and then gently deflate when it comes out. It is best served fresh and straight out of the oven.
| Characteristics | Values |
|---|---|
| Type of dish | Brunch |
| Ingredients | Eggs, milk, flour, sugar, vanilla, salt, butter |
| Consistency | Soft, tender, fluffy, puffy |
| Taste | Eggy, sweet, buttery |
| Baking method | Oven-baked |
| Pan type | Glass, cast iron, oven-safe, non-stick, metal, ceramic |
| Pan size | 9-inch, 10-inch |
| Pan shape | Skillet, cake pan, pie pan, casserole dish |
| Serving suggestions | Powdered sugar, maple syrup, jam, fresh fruit, lemon juice |
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What You'll Learn
Dutch baby pancakes can be made in a glass pan or a pie dish
Dutch baby pancakes are a cross between a pancake and a popover. They are similar to large Yorkshire puddings. Dutch baby pancakes are usually made in cast iron skillets because the heat is evenly distributed, and it keeps the butter sizzling while you add the batter. However, you can also make them in a glass pan or a pie dish.
Dutch baby pancakes only require one bowl and a whisk to make the batter. You can use a blender or food processor to make a very smooth batter with no lumps. The batter typically includes flour, milk, eggs, sugar, vanilla, and salt. The melted butter will be waiting in a preheated skillet. You can also add nutmeg and cinnamon for extra flavour.
Dutch baby pancakes are best served straight out of the oven, as they will deflate the longer they sit. You can serve them directly from the pan or transfer them to a serving platter. They are typically served with toppings such as powdered sugar, maple syrup, fresh fruit, chocolate-hazelnut spread, fruit jam, or lemon curd.
Dutch baby pancakes are a simple and impressive dish to serve for breakfast or brunch. They are easy to make and only require basic ingredients. You can also double or triple the batter to make multiple Dutch baby pancakes at once.
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Preheat the oven and pan, and melt butter in the pan
To make a Dutch baby, you'll need to preheat your oven to 425°F (or 220°C) and place a 9- or 10-inch oven-safe skillet on the middle rack. If you're using a glass pan, make sure it's oven-safe and that the handle is not plastic.
Once the oven has preheated, take the skillet out and place it on the stovetop. Now, it's time to melt the butter. Add two to four tablespoons of butter to the hot skillet and swirl the pan to coat the bottom and sides evenly. You want the butter to be melted and sizzling, but be careful not to let it burn.
At this point, you'll pour the batter into the skillet on top of the melted butter. Tilt the pan if needed, so the batter runs evenly to all sides.
Dutch babies are known for their puffy texture, and preheating the oven and pan is key to achieving this. The hot skillet, combined with the melted butter, will help the batter puff up beautifully as it bakes.
Once the batter is in the pan, return the skillet to the oven and bake until the Dutch baby is puffed and lightly browned, which usually takes around 12 to 20 minutes.
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Pour the batter in a figure-8 pattern
Dutch baby pancakes are easy to make and only require one bowl and a whisk! You can use a blender or food processor to make a smooth batter with no lumps. The batter typically includes flour, milk, eggs, sugar, vanilla, and salt. After blending, let the batter rest for 20 to 25 minutes to allow the flour to absorb the liquid, resulting in a better texture and less floury flavour.
Now, for the cooking part! Preheat your oven to 425°F. You can use a cast-iron skillet, a metal cake pan, or a glass baking dish—just make sure it's oven-safe and about 9 to 10 inches in size. Place the pan in the oven with some butter, and wait until it's sizzling hot.
Here comes the fun part: pouring the batter! Take the hot pan out of the oven and pour the batter into it. For an even puff and a better texture, pour the batter in a figure-8 pattern. This technique creates peaks and valleys in your Dutch baby, giving it a beautiful and delicious look. Tilt the pan if needed so that the batter spreads evenly to all sides.
Finally, bake your Dutch baby in the oven until it's puffed up, golden, and delicious. It should take around 15 to 25 minutes, depending on your oven. Serve it straight out of the oven to impress your family and friends. Enjoy the fluffy, eggy goodness with your choice of toppings, such as maple syrup, fresh fruits, or a dusting of powdered sugar.
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Bake until puffed and golden
To make a Dutch baby, you'll need to bake it until it's puffed and golden. This should take around 12 to 20 minutes in a hot oven. The puffing effect is created by pouring a thin batter into a preheated skillet and baking it. As the batter bakes, it rises higher and higher, and the edges turn golden.
The key to achieving a puffy Dutch baby is to preheat your pan. Place a skillet into the oven while it preheats, and make sure to use a hot skillet to help the pancake puff. A smaller pan, around 9 to 10 inches, will also increase the puffiness of your Dutch baby. You can use a cast-iron skillet, a metal cake pan, or any oven-safe pan of a similar size.
Once your pan is preheated, add the batter to the hot, buttered skillet and bake until puffed. You'll know it's ready when it's puffed and lightly browned, with darker brown edges. The larger the skillet, the thinner and less puffy your Dutch baby will be, so keep that in mind when choosing your pan.
When it's done, remove it from the oven and dust with powdered sugar. Dutch babies are best served fresh and hot, straight out of the oven, as they will start to deflate once they're out of the hot environment. They are delicious served plain with a dusting of powdered sugar, or you can add various toppings such as fresh berries, maple syrup, or lemon curd.
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Serve immediately with toppings of choice
Dutch baby pancakes are best served immediately. They will deflate as they cool, so it is recommended to bring them to the table straight from the oven.
There are many toppings that go well with Dutch baby pancakes. The traditional choice is to serve the pancake with a dusting of powdered sugar, maple syrup, and/or a variety of jams or preserves. Fresh fruit, especially berries, peaches, and blueberries, are also popular toppings. For a more indulgent option, you could add whipped cream, chocolate-hazelnut spread, or caramel syrup.
If you prefer savoury toppings, you could try lemon juice, or roll up your Dutch baby with various fillings like a burrito.
Some people like to prepare a selection of toppings and let everyone choose their favourites.
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Frequently asked questions
Yes, you can make a Dutch baby in a glass pan. You can use any oven-safe dish or pan of a similar size.
A 9-inch pan is recommended for a high, puffy Dutch baby. A larger pan will make a thinner, less puffy pancake.
Preheat the oven to 425°F.
You will need eggs, milk, flour, sugar, salt, vanilla, and butter.
Bake the Dutch baby for 15 to 25 minutes, or until it is puffed and golden brown around the edges.
