What’s not to love about a GIANT pancake? Dutch baby pancakes can be so versatile, they aren’t just for breakfast! Don’t get confused – even though it’s in the name, this is not just any old pancake; this baby is a combination of a typical pancake, but with a Yorkshire pudding vibe – to die for. If you’ve never had a Dutch baby before, now is your chance! My favourite part about this recipe? How easy the prep is! Just pop all of the ingredients into a blender, give it a good mix, pour it into a skillet, and pop it into the oven. In under 30 minutes you can have a blissful dutch baby pancake.
What is A Dutch Baby Pancake?
A Dutch baby pancake, also known as a “German pancake” is an oversized, thin “pancake” that can either be served savoury or sweet. Baked in a hot cast iron or metal pan – it will rise (puff up), like a popover and then will “fall” (deflate) a little after being removed from the oven. A dutch baby is typically served with freshly squeezed lemon, butter, and powdered sugar but it is also common to add fruit or syrup. Making this Dutch Baby Pancake is as easy as pie—or maybe even easier! Here’s how to bring this fluffy delight to your table: Start by heating your oven to 425°F. Grab your blender and toss in the eggs, milk, flour, salt, and vanilla extract. Blend until the mixture is smooth and creamy, with no lumps in sight. Next, place 3 tablespoons of unsalted butter in a 10-inch cast iron skillet. You can melt the butter either in your preheating oven or on the stovetop. Carefully pour the batter into the center of the hot, buttery skillet. Remember, don’t stir! Just let the batter settle on its own. Now, transfer the skillet back to the oven and bake for about 15 to 20 minutes, or until the pancake is gorgeously puffed and golden. Once out of the oven, immediately brush the pancake with melted butter, drizzle over some fresh lemon juice, and if you like, scatter a generous amount of fresh berries on top. A final dusting of powdered sugar will make it irresistible.
How to Serve
When breakfast rolls around, it can be hard to serve everyone individual pancakes and that’s where a dutch baby pancake shines! You can serve it right out of the oven for everyone to enjoy all at once! Just cut, and serve. Voila! Everyone has a nice, hot dutch baby pancake ready to enjoy. As I was saying before, your dutch baby can be served savoury or sweet! My favourite way to serve it is with a drizzle of fresh lemon juice, a sprinkle of powdered sugar and topped with whipped cream and fresh, mixed berries. If you want to make it more of a savoury dish, try adding cheese and chives! Some other great options to dress up your dutch baby pancake are:
Peaches Jam, Jelly or Nutella Ground beef or other protein Eggs Lemon Curd Cream Cheese
Can I Make This in Advance?
Absolutely! You can make the batter the night before and let it rest in the fridge overnight – when you wake up in the morning, just pop it into the oven!
How to Store Leftovers
Fridge: Since dutch baby pancakes contain dairy and eggs – leftovers will only keep for up to 5 days in the fridge, but it’s best right after it’s made. Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same. Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren’t a fan of the microwave you can pop it back in the oven until it is heated through.
More Delicious Pancake Recipes To Try
Sheet Pan Pancakes The Best Buttermilk Pancakes Lemon Blueberry and Ricotta Pancakes Japanese Pancakes Healthy Whole Wheat and Oats Pumpkin Pancakes Blueberry Buttermilk Pancakes Pancake Muffins
