Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Dutch
Ingredients: 4 eggs; 1 cup whole milk; 1/2 teaspoon salt; 4 tablespoons unsalted butter; 1 teaspoon vanilla; 1 tablespoon sugar; 1 cup all purpose flour; 1 cup assorted berries (optional); maple syrup (optional)

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The Dutch Baby Pancake is a puffy over sized pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.

The Dutch Baby Pancake also known as a Dutch Puff and German Pancake is a one of those super fun recipes that I love to make. It has seven base ingredients and it only takes five minutes to mix it up in the blender. You can personalize it to your taste making it either sweet or savory. The kids love to eat theirs with berries, powdered sugar and maple syrup or with apples cooked with brown sugar and cinnamon.

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How do you make Dutch Baby Pancakes?

This pancake is best cooked in a cast iron skillet but any large deep ovenproof skillet will work. First preheat the skillet in the oven while you blend the ingredients.

Then melt two tablespoons of butter in a microwaveable bowl. Combine the eggs, milk, salt, melted butter, sugar, vanilla and flour in the blender. Blend for about five to ten seconds. If necessary stop the blender after a couple of seconds. and scrape down the sides of the blender with a spatula.

Carefully remove the skillet from the oven and add a few tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to the oven. Bake for a little over fifteen minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.

Helpful tips for making Dutch Baby Pancakes

Bring the eggs and milk to room temperature by soaking the eggs in warm water and heating the milk in the microwave for 20 seconds.
My cast iron skillet works perfect for this recipe but you can use any deep 10 inch ovenproof skillet.
Whole milk is best with this but I have used 2% with good results as well.
Do not open the oven door too much to check on this. Make quick peeks and close the door gently.
The pancake will deflate a little as it cools.
Serve it warm so time the completion of your toppings accordingly.

Can this Pancake mix be made ahead of time?

Are you always busy and in a hurry in the morning? You can mix it up to three days in advance and store it in an airtight container in the refrigerator. A little advance preparation actually makes it puffier and taller.

Flavor variations for the Dutch Baby Pancake

Sprinkle with blueberries, raspberries, strawberries and powdered sugar.
Top with sliced apples, cinnamon and brown sugar.
Cover with peanut butter, bananas and pecans.
Mix a 1/2 cup shredded cheddar, 3 slices crispy cooked bacon, and 1 tablespoon fresh chives into the batter.
Top with eggs over easy, avocado slices and fresh tomatoes.
Top with smoked salmon, asparagus and Hollandaise sauce.

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