Dutch Baby Pancake Recipe

A Dutch Baby, (or German Pancake or Puffed Pancake or Bismarck) is a cross between a pancake and a popover. It has a soft tender texture, much like a thick crepe, with the egginess of a popover. The sides puff up and rise above the edge of the skillet while baking, turning a golden brown. While there are different recipe variations out there, the basis for the batter and cooking technique are virtually the same.

I use my father-in-laws recipe. I’m not sure if it was handed down to him through the ages, or if he got it from one of his many (many, many, many) cookbooks and it became his “tried and true”. He’s made it for years for our family when we go to visit for the holidays. It’s so quick and easy to put together and is perfect for breakfast or brunch. It can be paired with fruit or yogurt for a light satisfying breakfast, or made into a more hearty meal with a side of bacon or sausage.

To make one, you will need a 9-10 inch oven safe skillet. My father in law and I both use cast iron, but I think it would work in any oven safe skillet or dish, as long as it is the right size and has sides.

The secret to getting a good puff on your sides is a preheated skillet, so go ahead and put it in the oven when you set it to preheat to 400 degrees. Once your skillet is good and hot, add about 2 tablespoons of butter and return to the oven for the butter to melt and heat. This usually only takes about 3-5 minutes, but watch it closely. You want the butter hot, but not browned.

For the batter, beat 3 eggs and 1/2 cup milk until blended and frothy. Then add 1/2 cup All Purpose Flour and 1/4 tsp salt and mix until very smooth. I use a whisk and beat vigorously. You can also use a blender or mixer. Unlike pancake batter that you’re mixing just until blended, Dutch Baby batter needs to be mixed until smooth and silky.

Remove the preheated skillet from the overn, swirl the melted butter around to coat the bottom well and pour the batter in. Bake for about 25 minutes until the sides are puffed and well browned.

This is what it looks like when done…

Isn’t it beautiful?! It’s light, fluffy, tender, flaky and so delicious!

We like our toppings simple. Just a sprinkle of brown sugar with some maple syrup or honey. Or butter and sprinkle with cinnamon sugar. Sometimes we make it fancy and dust it with a bit of powdered sugar. My granddaughter loves it with sliced strawberries and banana. Even though the Dutch Baby is the star of the show, it’s very easy to customize it to your liking!

If you’ve never had one, I encourage you to give it a try. It makes a delightfully simple, delicious and versatile breakfast item.

~ Blessings ~

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