Easy Dutch Baby Pancakes Recipe
Dutch Baby Pancakes are a super easy, fun, and delicious breakfast that the whole family will love. Similar to German pancakes (but made in a round frying pan), these Dutch babies are easy to top with powdered sugar, syrup, berries, jam.
This isn’t your traditional pancake recipe, but it’s just as good! Similar to German pancakes, it’s light, fluffy, and served with fresh berries and homemade buttermilk syrup.
What is a Dutch baby?
Dutch baby pancakes are one of my favorite breakfasts. My mom always made this when I was little, and then when I was a teenager my brother and I would make it ourselves on weekends. But what exactly are they?
Dutch baby pancakes, sometimes called German pancakes, Bismarcks, or Dutch puffs, are American-style baked pancakes that can be eaten for breakfast, brunch, lunch, or dessert. It is derived from Pfannkuchen in Germany.
So, are they really that different from German pancakes? Aside from the fact that these Dutch babies use more butter, the real difference between the two is how they’re made. Dutch baby pancakes are usually made in a Dutch baby pan or a round-sided frying pan.
German pancakes are usually made in a griddle or in a casserole dish. Also, if fruit is involved, most people put fruit on their Dutch babies while baking in their German pancakes. 😉
How to make Dutch Baby Pancakes:
These are the easiest pancakes to make. It has very few ingredients and since it’s baked in the oven you only have a 0.001% chance of burning it. When it comes to regular pancakes, I almost always burn one or two. 😉
Start by preheating the oven to 425 degrees Fahrenheit. It seems high but you need it to be that high Let that baby grow up.
Next, whip the batter. It’s almost as easy as mixing Bisquick with water! The batter has only 4 simple ingredients – flour, milk, eggs and salt. Some recipes say to mix in a blender, but I just hate cleaning the blender so I always use a bowl for blending.
To make sure you get all the flour lumps out, slowly add the milk to the flour while stirring. If you have a few lumps, no big deal. Then add the eggs and salt and you’re done! It’s very simple!
While you’re still waiting for the oven to reach temperature, put the butter in your skillet (cast iron works great) and let it melt over medium-low heat. You don’t want it to turn brown, So keep an eye on it, once it’s almost melted, take it off the heat, add the batter, and put that baby in the oven to work its magic.
Meanwhile, you can prepare the toppings. You can make it as simple as syrup or powdered sugar (or both!), or try any of the following:
- Sweet: Fresh berries, maple syrup, powdered sugar, cinnamon and butter sautéed apple slices, drizzled with salted caramel or chocolate syrup, and fruit tarts served with a scoop of ice cream.
- Salty: Avocado slices, fried eggs, scrambled or poached eggs, sliced ham, crumbled sausage, bacon cubes, shredded cheese, salad dressing, hot sauce
- Sprinkle candied chopped nuts between pancakes for the last 2-3 minutes of baking.
Unfortunately, this recipe does not work with substitutes. With only 3 ingredients (4 if you count the salt), I’m sure you always have everything on hand. Eggs are what makes this pancake rise, so substituting eggs will completely change the look and texture.
I’ve tried whole wheat flour to try and be a little healthier, but this results in pancakes that don’t rise as much. As for the milk, I’ve only tried making these with 1% and 2% milk because that’s what we drink.
I don’t buy milk substitutes, but if you do, give it a try and let me know how it works.
Final tips for success:
- Use room temperature milk, eggs and butter.
- Preheat a heavy pan so the batter is ready as soon as it hits the pan. You can heat a frying pan on the stove top or put it in the oven while it is preheating.
- Let the batter rest before baking! This helps it rise properly.
- Try flavoring the batter with cinnamon, allspice, ginger, nutmeg, vanilla, or almond extract. ¼ – ½ teaspoon should do the trick
can i make the batter ahead of time? Yes! In fact, using a cold batter helps make the tallest fluffy pancakes. The batter can be stored, covered, and kept in the refrigerator for 1-2 days. While the oven and pan are heating, remove the batter from the refrigerator.
Made these this weekend! I am sure your family will love them and beg for more. enjoy!
For more pancake recipes, check out:
Prep time 10 minutes
Cook Time 20 minutes
Total time 30 minutes
Serving Size 4
Calories 224 kcal
by Lil’ Luna
- 1/2 cup all-purpose flour
- 1/2 cup milk 1% or 2%
- 3 large eggs
- 1/8 teaspoon salt
- 1/4 cup butter
For the toppings:
- powdered sugar
- fresh berries
Preheat oven to 425 degrees Fahrenheit.
Put the flour into a medium mixing bowl. Add milk a little at a time and whisk until smooth. Add eggs and salt and stir. shelved.
Melt butter in a 10-inch oven-proof skillet over medium-low heat. Once melted, remove from heat, pour in the batter, and place the pan in the oven for 15 minutes, until the pancakes are puffed and golden brown. Reduce oven temperature to 300°F and cook for an additional 5 minutes. Remove from oven, slice, and sprinkle with berries, powdered sugar, and syrup.