Dutch Baby Pancakes, also known as German or Puff pancakes, is like a combination of a crepe, a pancake, and a popover, all in one. It’s a wonderful breakfast or brunch treat. If you are craving more pancakes, try my buttermilk pancakes.
What are Dutch Baby Pancakes?
Dutch Baby Pancakes are plate-sized pancakes that puff up while being cooked and are a little thinner and lighter than a traditional pancake. They are cooked in a hot, oven-safe skillet or pan, so there is no need to get out a griddle and get batter everywhere. And, speaking of the batter, it is combined in a blender or food processor for a smooth texture.
Dutch Baby Pancakes Ingredients
Eggs and Milk: Make sure the eggs and milk are at room temperature. The eggs, along with the milk, create steam to cause the pancake to rise. There is no leavening agent in the recipe.
Flour: All-purpose flour is what we used in this recipe.
Sugar: Use granulated sugar in the batter. But, when serving, sprinkle confectioners’ sugar on top to sweeten up this already slightly sweet pancake.
Vanilla: Vanilla extract adds a little sweetness to the batter.
Butter: You can use salted or unsalted butter in this recipe. I used salted butter.
Dutch Baby Pancakes Batter
The first thing to do is make the batter for the pancake. For best results, the batter should rest for 20-25 minutes after blended. Resting gives the flour time to absorb the liquid better, resulting in a better texture. Combine the eggs, milk, flour, sugar, and vanilla in a blender or food processor. Set it aside as you heat up the skillet. If you don’t have a blender, you can mix the batter by hand. But, you may not get out all the lumps.
How it Looks Directly Out of the Oven – Puffy and Beautiful!
Whether you are using an oven-safe skillet or an oven-safe pan (even a pie pan), it is important that you heat it up before adding the batter. The heat from the pan will give the pancake crisp edges and allow it to puff up. If your pancake did not puff up while cooking, the pan was probably not hot enough.
To heat up the skillet, first, add the butter to the skillet (or pan you are using). Place the skillet and butter into the cold oven. Next, preheat the oven to 425°F. Let the pan heat up with the oven; this will allow the butter to melt as well.
How to Serve Dutch Baby Pancakes
As I stated, this breakfast, brunch, or anytime treat can be served in a variety of ways. The easiest way to serve this would be to sprinkle a little confectioners’ sugar over the top of the pancake after you take it out of the oven. Cut it into pieces to share.
Another option would be to serve the Dutch Baby Pancake with a variety of toppings. Add your favorite syrup, fresh fruit, jam, preserves, cinnamon, sugar, peanut butter, Nutella, etc. And, don’t forget the homemade whipped topping! I consider one of the 9-inch pancakes as two servings, but to be honest, I could eat the entire thing.
Dutch Baby Pancakes
- 3 large eggs, room temperature
- ½ cup milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- 4 tablespoons butter
- confectioners' sugar, for dusting
- In a blender, combine eggs, milk, flour, sugar, and vanilla. Mix until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.
- Add butter to a 9-inch or 10-inch oven-safe skillet and place the skillet in the cold oven. Preheat the oven to 425°F.
- Once the oven has reached 425°F, carefully remove the hot skillet from the oven. Pour the batter into the skillet and place it back into the oven.
- Bake for 20 minutes.
- Serve warm, dusted with confectioners' sugar.
- Optional toppings: syrup, fresh fruit, cinnamon, sugar, peanut butter, jams, etc.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.