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Dutch Baby
This Dutch baby pancake recipe comes out of the oven all puffed up and airy, perfect for maple syrup or fruit on top for a special breakfast.
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A Dutch baby is a pancake-like breakfast dish that’s best served hot and fresh from the oven. It’s simple to make and is pretty impressive when you pull it out of the oven all puffed up and golden brown, ready for tasty toppings.
Dutch Baby Ingredients
This Dutch baby recipe offers a rich and velvety breakfast treat characterized by its custard-like texture.
With the warmth of vanilla extract, a hint of citrus from lemon zest, and a balanced sweetness from granulated sugar, it delivers a tasty blend of flavors.
You’ll need:
- 8 large eggs, room temperature
- 1½ cups of whole milk
- ¼ cup of granulated sugar
- 1 tablespoon of vanilla extract
- ½ teaspoon of salt
- 1 teaspoon of lemon zest
- 1½ cups of all-purpose flour
- ½ cup of unsalted butter
- 1 tablespoon of powdered sugar (optional garnish)
For the Fruit Topping (optional)
- 3 cups of fresh mixed berries (I used 2 cups of strawberries cut into quarters and 1 cup of blackberries)
- 1 tablespoon of fresh lemon juice (from half the lemon you zested)
- ½ teaspoon of vanilla extract
- 3 tablespoons of powdered sugar
Substitutions And Additions
TOPPING: I highly recommend you make and serve this fluffy popover pancake with the fresh fruit topping.
You can use any combination of fruit you desire. Some other options are fresh raspberries, blueberries, or other fresh berries.
MILK: I would only recommend using whole or 2% milk for this recipe. You need the milk fat to make this a rich and delicious pancake.
The low-fat and skim milk just do not provide enough for this recipe.
Half & Half and heavy cream have too much milk fat, so the best choice I have found with this recipe is whole milk.
VANILLA: Since the flavors are so simple, you should use good quality vanilla extract or even vanilla bean paste, as that is the flavor that shines through.
How to Make This Dutch Baby Recipe
We will show you how to make this simple yet impressive oven pancake recipe.
STEP ONE: Preheat the oven to 425°F. You will need a 9×13-inch glass baking dish.
OUR RECIPE DEVELOPER SAYS
This Dutch baby can be made in a 10-inch heavy-duty, oven-safe skillet as well.
A cast iron skillet works great for this. You will need to cut your batter amount in half or do two separate skillets for this amount of batter. You will also need to check your bake time at 20 minutes.
STEP TWO: In the container of a blender or food processor, add the eggs, whole milk, granulated sugar, vanilla extract, salt, lemon zest, and all-purpose flour.
Add the lid to the container and blend on high for one minute.
PRO TIP:
When adding your ingredients to the blender, make sure you start with the wet ingredients and end with the dry. This helps when blending to keep the dry ingredients from getting stuck on the bottom and makes sure they mix in easily.
If you find that you have some pockets of dry ingredients on the bottom, then you can just use a spoon to scrape the sides and bottom and blend for an additional few seconds.
STEP THREE: Once your oven has preheated, add the butter to the bottom of the pan and place your dish in the oven to preheat and melt the butter.
This will take about four to five minutes.
STEP FOUR: Remove the baking dish from the oven and very carefully swirl the melted butter around the bottom and sides of your baking dish.
Pour the remaining melted butter into the blender container with the batter, replace the lid, and blend for an additional 15 to 20 seconds.
STEP FIVE: Pour the batter into the hot, butter-coated baking dish and bake in the preheated oven for 25 minutes.
Your Dutch baby will puff up as it bakes and become a beautiful golden brown.
PRO TIP:
Once your Dutch baby comes out of the oven and starts to cool, the puffy crust will deflate a little bit and settle. Do not worry, that is supposed to happen.
A fun thing for the kids is to turn on your oven light during the last few minutes of baking so they can watch your Dutch baby puff up in the oven. Please use care and caution with the little ones in the kitchen and close to the very hot oven.
STEP SIX: Once baked, allow it to sit on the counter for a few minutes to cool slightly, and dust it with powdered sugar before slicing and serving.
PRO TIP:
A pizza cutter works great for slicing your Dutch baby. You can transfer it to a cutting board once it has baked for easier cutting and serving.
STEP SEVEN: While your Dutch baby bakes, you can make your fruit topping.
Combine the fresh mixed berries, lemon juice, vanilla extract, and three tablespoons of powdered sugar in a medium bowl. Stir to combine.
How To Serve
Serve individual slices of this Dutch baby pancake recipe with a spoonful of fresh berry topping on top of the pancake and a dusting of additional powdered sugar.
You can also serve it plain with a side of warm maple syrup.
Our lemon curd would also be a delightful addition too.
This makes a wonderful and easy special breakfast to serve on Saturday morning or for a brunch dish.
This airy pancake goes great with a side of bacon, or sausage patties, and a cup of hot tea or coffee.
Our cherry breakfast braid and breakfast bundt cake are also easy recipes that you can make for a special occasion.
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Storage
Here are some tips to ensure your Dutch baby remains delightful even after it’s been made.
MAKE AHEAD: If you’re looking to streamline your morning or prepare in advance for a special occasion, you can partially make the Dutch baby ahead of time.
Follow the recipe until you’ve blended the batter. Instead of proceeding with the baking step, cover the batter and refrigerate it for up to 24 hours.
When you’re ready to enjoy, give the batter a gentle stir, preheat the oven, and proceed with the baking instructions.
IN THE FRIDGE: Leftovers of these fluffy German pancakes can be stored in a sealed container in the refrigerator for up to two days.
You can reheat individual servings in the microwave for 30-45 seconds or until warmed through.
IN THE FREEZER: We don’t recommend freezing this puff pancake recipe. It is best served warm and fluffy, and this will be lost if frozen and thawed.
REHEATING: For a quick reheat, use the microwave, but be sure to cover the slice with a microwave-safe plate or microwave-safe cover to prevent any mess.
Heat each slice for about 20-30 seconds or until warmed through.
If you prefer a crispier texture, you can also reheat it in a preheated oven at 350°F for 10-15 minutes.
Why We Love This Recipe
IMPRESSIVE VISUAL APPEAL: The Dutch Baby’s dramatic rise in the oven and its golden, puffy appearance make it a showstopper at the breakfast or brunch table.
EASY AND QUICK PREPARATION: You can have an impressive breakfast on the table in under 30 minutes, making it perfect for both busy mornings.
DELICIOUS TEXTURE: The Dutch baby’s texture is a delightful combination of tender and custardy on the inside, with crispy, golden edges.
With basic ingredients that you have in your pantry, this Dutch baby is a fun alternative to traditional brunch recipes. It is fun to see it all puffed up when it comes out of the oven and the soft fluffy texture is a delightful base for fruit toppings of your choice.
Frequently Asked Questions
What is a Dutch baby?
Sometimes called a Dutch puff, the texture of a Dutch baby is similar to a Yorkshire pudding. The differences between the two are that Yorkshire puddings are typically made using beef fat instead of butter. They are made as individual servings, and they are savory, not sweet like the Dutch Baby (also known as a German pancake).
Can I freeze this pancake?
This great recipe is best made fresh and will not freeze well as it will lose its light and airy texture.
Why did my Dutch baby lose its puffiness when I took it out of the oven?
Once it is removed from the oven, the pancake will deflate slightly as it settles. This is normal and expected to happen.
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Dutch Baby
This Dutch baby pancake recipe comes out of the oven all puffed up and airy, perfect for maple syrup or fruit on top for a special breakfast.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 8 large eggs, room temperature
- 1½ cups whole milk
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup unsalted butter
- 1 tablespoon powdered sugar, optional garnish
Fruit topping (Optional)
- 3 cups fresh mixed berries, I used 2 cups quartered strawberries and 1 cup blackberries
- 1 tablespoon fresh lemon juice, from half the lemon you zested
- ½ teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 425°F. You will need a 9×13-inch glass baking dish.
- In the container of a blender or food processor, add the eggs, whole milk, granulated sugar, vanilla extract, salt, lemon zest, and all-purpose flour. Add the lid to the container and blend on high for 1 minute.
- Once your oven has preheated, add the butter to your baking dish and place your dish in the oven to preheat and melt the butter. This will take about 4 to 5 minutes.
- Remove the baking dish from the oven and very carefully swirl the melted butter around the bottom and sides of your baking dish. Pour the remaining melted butter into the blender container with the batter, replace the lid, and blend for an additional 15 to 20 seconds.
- Pour the batter into the hot, butter-coated baking dish and bake for 25 minutes. Your Dutch baby will puff up as it bakes and becomes a beautiful golden brown.
- Once it has baked, allow it to sit on the counter for a few minutes to cool slightly, and dust it with the powdered sugar before slicing and serving.
- While your Dutch baby is baking, you can make your fruit topping by combining the fresh mixed berries, lemon juice, vanilla extract, and 3 tablespoons powdered sugar in a medium bowl. Stir to combine.
Notes
- When adding your ingredients to the blender, make sure you start with the wet ingredients and end with the dry. This helps when blending to keep the dry ingredients from getting stuck on the bottom and makes sure they mix in easily. If you find that you have some pockets of dry ingredients on the bottom, then you can just use a spoon to scrape the sides and bottom and blend for an additional few seconds.
- Once your Dutch baby comes out of the oven and starts to cool, the puffy crust will deflate a little bit and settle. Do not worry, that is supposed to happen. A fun thing for the kids is to turn on your oven light during the last few minutes of baking so they can watch your Dutch baby puff up in the oven. Please use care and caution with the little ones in the kitchen and close to the very hot oven.
- A pizza cutter works great for slicing your Dutch baby. You can transfer it to a cutting board once it has baked for easier cutting and serving.
Nutrition
Calories: 2894kcal | Carbohydrates: 305g | Protein: 84g | Fat: 147g | Saturated Fat: 78g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 1769mg | Sodium: 1912mg | Potassium: 1557mg | Fiber: 18g | Sugar: 143g | Vitamin A: 5805IU | Vitamin C: 20mg | Calcium: 737mg | Iron: 17mg
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Comments
Monica says
This recipe is a holiday tradition with our family!
Cynthia says
I love your notes at the bottom; very helpful. Delicious recipes!