This post may contain affiliate links. Read my disclosure policy. A dutch baby (German pancake) is simple to make but is truly special. Watch the video tutorial and see the magic that happens in the oven. My husband and kids love this and always ask for seconds.
Dutch Baby Video Tutorial
We love special breakfasts on weekends and holidays, from Poached Eggs to Quiche and Ricotta Pancakes (a family favorite). If you love breakfast as much as we do, this Dutch Baby recipe is a must-try. If you enjoyed this video for German Pancakes, please . Click the BELL icon so you can be the first to know when we post a new video.
What is a Dutch Baby Pancake?
A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.
Ingredients for German Pancakes
Eggs – Eggs make this rise. To quickly bring eggs to room temperature, place in a bowl of warm water for 5 minutes.Whole milk – to bring milk to room temperature, microwave for 15 seconds. Flour – we use all-purpose flourSugar – 1 Tbsp makes this lightly sweetenedVanilla Extract – we love homemade vanillaPinch of salt – to balance the flavorPinch of nutmeg – optional but nice3 Tbsp butter – softened or melted. We use unsalted.
How to Make Dutch Baby Pancakes
Tools you will need
10” oven-safe skillet – use cast-iron or seasoned stainless steelHot Mitts – to transfer the preheated skillet in and out of the ovenBlender – any type of blender will work. Spatula – to scrape down the sides of the bowl
Common Questions
Serve With
Dutch baby pancakes should be served right away or they lose their dramatic puffed appearance, so have your toppings ready. We love to serve these with:
Powdered Sugar – a.k.a. confectioners sugarFresh fruit – seasonal berries or sliced stone fruitStrawberry Sauce – homemade and so easyHoney Butter – whipped with cinnamon and honeyRaspberry Maple Syrup – blended with real raspberries
Make-Ahead
Dutch baby pancakes are best eaten fresh but you can make the batter ahead of time and refrigerate until ready to make the pancake. Give the batter quick whisking just before using it. For safety, avoid pouring cold liquid into any glass bakeware.
To Make a Berry Dutch Baby
To add berries, add batter into the skillet then scatter 1 cup of berries (raspberries, blackberries, blueberries, or sliced strawberries) around the center of the pan. Bake the pancake as directed. For an Apple Dutch Baby: Make an apple filling like we did for Apple Turnovers and sprinkle it over the top of the dutch baby batter before baking.
Doubling the Recipe
You can double the recipe making it a “Double Dutch.” Preheat the oven to 425˚F and preheat a 13×9 casserole dish. Remove hot casserole and add 4 Tbsp melted butter, brushing the bottom and sides with butter. Pour in batter and bake 20-23 minutes or until puffed and browned at the edges.
More Breakfast Ideas
If you love this Dutch Baby, then you won’t want to miss these breakfast favorites.
Breakfast Burritos – make ahead and freezer friendlyButtermilk Pancakes – easy and so softBlueberry muffins – bursting with fresh blueberriesPumpkin Pancakes – fluffy with great pumpkin flavorBanana Bread – so good with your morning coffeeGreen Smoothie Bowl – energizing to jump-start your day
