How to Make a Dutch Baby Pancake
A Dutch baby pancake a crowd pleaser in many ways. First, it’s quick to prepare and will bake in the oven. This allows you to prepare other breakfast goodies on the stovetop. Dutch pancakes are also notorious for their beautiful rise that is unique to each time it’s prepared. Lastly, you get a similar food flavor as a regular pancake with a lot less work.
What makes a dutch baby pancake different from a regular pancake?
Traditional American pancakes are typically thick and fluffy personal size pancakes that are cooked in a pan on the stovetop. A dutch baby pancake is a much larger and thinner pancake.
Dutch pancakes also often use a lot more eggs than traditional pancakes. These eggs are used in place of any powdered leavening agents.
Dutch Baby Pancake Toppings
Just like regular pancakes, there are almost infinite toppings for dutch baby pancakes. Class tipping options include maple syrup, powdered sugar, butter and whipped cream.
Some “fancy” options include chocolate syrup, any kind of jam or jelly, fruit syrup, pie filling and fresh berries.
Looking for more kitchen inspiration? Try this easy homemade granola or this creamy raw milk vanilla ice cream.
Ingredients and Tools
1 cup whole milk
6 eggs
1 cup all purpose or freshly milled flour
½ tsp salt – I like to use Redmond Real Salt for the extra minerals!
1 tsp Vanilla (learn to make your own vanilla extract here)
1 tsp Cinnamon (optional but recommended)
4 tablespoons room temp butter
10 inch cast iron skillet
A high speed blender
Directions
Begin by preheating your oven to 425℉
Next, heat your 10 inch cast iron skillet on your stove top. Preheating your cast iron on the stovetop allows you to avoid a drastic drop in oven temperature when pouring in the pancake batter.
To your high speed blender, add all ingredients except for the butter and blend until well incorporated and smooth.
Once the oven is preheated and the cast iron is hot, add the room temp butter to the cast iron pan and let it melt. When it’s hot and sizzling, add the pancake batter to the prepared cast iron and quickly add it to the preheated oven.
Bake the batter at 425℉ until puffy and golden brown. This will take approximately 15-20 minutes.
Remove the golden brown butch baby pancake and let cool for about 5 minutes.
Cut, serve and Enjoy!
FAQ:
Can I make the dutch baby pancake batter ahead of baking?
If you know that you will be pressed for time in the morning, you can prepare the pancake batter the night before. If you prepare the batter the night before, be sure to let it sit on the counter for a few minutes before adding it to your hot skillet. Doing this will allow it to have a better rise than if you put cold batter in the skillet.
Can I use an 8 inch skillet to bake a dutch baby pancake?
You can make a dutch baby pancake in an 8 inch skillet. However, you will need to reduce the total volume of your batter. Using the same amount of batter but in an 8 inch skillet will not produce the same rise as if you used a 10 inch skillet.
If you have two 8 inch skillets, you may be able to split this amount of batter between the two skillets.
How hot does the cast iron skillet need to be before I pour in the batter?
Without oil or butter in it, the cast iron skillet should be on the verge of smoking before you add the dutch baby pancake batter.
What kind of toppings should I use on my Dutch Baby Pancake?
Chocolate syrup, maple syrup, any kind of jam or jelly, fruit syrup, whipped cream, butter, pie filling, fresh berries, and powdered sugar are all delicious topping options for your dutch baby pancake.
If you’re making a dutch baby pancake for entertaining guests, having a few toppings available as a “build your own” pancake bar works great!
Do you have to use a high speed blender?
A high speed blender is not required but it does make this recipe quick and easy. If you do not have a high speed blender, an immersion blender and a wide mouth Jar will work great.
If you don’t have either of those, you may be able to use a whisk if you mix really well.
