Easy-to-Make & Tasty Dutch Baby Pancakes

Dutch Baby Pancakes are a easier to make than you think! Try out this delicious crossover of a pancake, a crepe, and a popover in your own kitchen!

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What are Dutch Baby Pancakes?

Also known as a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, Dutch Baby Pancakes are the American version of a large popover. To me, its like getting a popover, pancake, and crepe all in one! Initially, they seem a bit difficult to make, but if you follow these tips, you’ll be able to treat your family to these for breakfast, brunch, or dinner.

First, size does matter in this recipe. You will need a 10-inch well-seasoned cast iron or other oven-safe skillet to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.

Although it may seem easier to skip Step #2 (below) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.

Finally, the actual cook time may vary depending on individual oven differences. For best results, check after 16-17 minutes and adjust final cook time accordingly. Easy and delicious Dutch Baby Pancakes can be on your table in no time!

Dutch Baby Pancakes Ingredients:

All-purpose flour
Large eggs, room temperature
Whole milk, room temperature
Ground cinnamon
Vanilla
Sugar
Salt
Unsalted butter, cut into chunks

To serve:

Sliced fruit
Powdered sugar
Maple syrup

How to Make Dutch Baby Pancakes:

Place top oven rack just above the center position and pre-heat oven to 425°F.

Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.

Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.

Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.

Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy your Dutch Baby Pancakes!

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