dutch baby pancake

Extremely simple ingredients yield a showy, puffed-up, popover-like, oven-baked Dutch baby pancake that’s buttery, delicate, and delicious.

Dutch Baby Pancake

eggs

all purpose flour

milk

tsp vanilla extract

sea salt

tbsp salted butter

Place a 12-inch cast iron skillet in the oven while it is preheating, on the center rack.Add all ingredients (except the butter) to a bender and blend until smooth, about 2 minutes.Once the oven is preheated remove skillet from oven, add the butter to the hot skillet and place it back in the oven

Once butter is melted and bubbly, pour the batter into the pan and bake on the center rack for 25 minutes.Cut the pancake into 6 wedges and serve topped with your favorite toppings.ToppingsButter and SyrupPowdered sugar and lemon juiceWhipped cream and fresh berries

This savory Dutch Baby is packed with flavor from smoked Gouda cheese, fresh chives and salty smoked salmon. It's finished off with two over easy eggs for the most perfect savory pancake breakfast!

Smoked Salmon and Chive Dutch Baby

butter

milk (I used unsweetened almond)

all-purpose flour

salt

BBQ seasoning*

Gouda cheese (shredded)

chives (chopped)

oz salmon

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet.

In a blender, combine the eggs, milk, flour, salt, BBQ seasoning and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Add smoked Gouda cheese and chives to blender and stir with a wooden spoon to incorporate.

Remove the hot skillet from the oven and pour the batter into the skillet. Spread smoked salmon pieces over top of batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, cook two eggs over easy in a skillet and set aside.

Remove the Dutch Baby from the oven and top with eggs and additional chopped chives Serve warm with a drizzle of pancake if you desire.

This light and fluffy Peaches and Cream Dutch Baby is like a giant baked pancake. Sweet peaches are baked in and it is topped off with a Cinnamon Whipped Cream.

Peaches and Cream Dutch Baby

peaches

dark brown sugar

cinnamon

white whole wheat or all-purpose flour

vanilla extract

sugar

peaches (for serving)

heavy whipping cream

In a medium bowl, toss peaches with brown sugar and cinnamon to coat. Transfer peaches to skillet with butter and cook in preheated oven for 5 minutes.

In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Remove the hot skillet from the oven and pour the batter into the skillet right on top peaches. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, make the cinnamon whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, vanilla extract and cinnamon with an electric hand mixer until stiff peaks form.

Remove the Dutch Baby from the oven and top with cinnamon whipped cream, peaches, powdered sugar, and maple syrup. Dig in!

These puffy pancakes only take about 5 minutes to throw together using a blender, and they can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

German Pancakes

flour

Tablespoons butter

Place butter in a 9x13-inch baking dish.  Set the baking dish in a cold oven, then turn the temperature up to 475 degrees F and let the oven preheat, heating the pan and melting the butter at the same time.  Check on the butter as it melts so it doesn't burn.  

Meanwhile, make the German pancake batter by adding eggs, milk, flour, sand salt to a blender and blend for 10-20 seconds until smooth.  

When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter. 

Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.

Slice and serve immediately with syrup, fruit, or lemon juice and sugar.

This easy sourdough dutch baby bakes up puffy in just 15 minutes. It&#39;s a great recipe for using leftover sourdough discard because you can mix the batter and bake it right away for a quick and easy breakfast or dessert!

Sourdough Dutch Baby (German Pancake)

butter (divided)

sourdough starter discard (room temperature)

whole milk (room temperature)

eggs (room temperature)

vanilla extract (optional)

cinnamon (optional)

raspberries, blueberries, or blackberries

maple syrup

lemon wedges

Make sure ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your oven to 425°F (218°C).

Melt 4 tablespoons of butter and transfer 2 tablespoons to a large mixing bowl. (Reserve the remaining 2 tablespoons to coat the cast iron skillet in step 3.)

Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using an electric hand mixer. (This can also be done in a blender.)

Remove the cast iron skillet from the oven and swirl the remaining 2 tablespoons of butter to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9&quot; skillet.)

Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.

Dutch Baby Pancakes (or German Pancakes) are a cross between crepes and popovers. They have a billowy puffed crust with a custard center.

Dutch Baby (German Pancakes) VIDEO

whole milk (at room temperature (microwaved 15 seconds))

Tbsp sugar

nutmeg ((optional))

unsalted butter

Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.

Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.

Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.

Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.

Carefully remove the pan from the oven with hot mitts and serve pancake right away.

https://www.youtube.com/watch?v=r9EVFue5emM

A Dutch baby is simple to make but is truly special. Dutch baby pancakes taste like Crepes but in pancake form. The batter puffs up the beautifully golden crispy crust and the custard-like center is memorable.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

DUTCH BABY PANCAKE INGREDIENTS:
►3 large eggs, room temperature (put in warm water 2 minutes)
►1/2 cup all-purpose flour
►1/2 cup whole milk, room temperature (microwaved 15 seconds)
►1 Tbsp sugar
►1 tsp vanilla extract
►Pinch of salt
►Pinch of nutmeg, optional
►3 Tbsp unsalted butter

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/dutch-baby-german-pancakes/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 How to heat your skillet
0:45 How to make pancake batter
2:33 Adding butter to the skillet
3:12 How to bake the Dutch baby pancake
3:40 Pancake toppings
5:23 Taste test

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DUTCH BABY PANCAKE | German Pancake Recipe

This crispy oven pancake comes together with 5 minutes of prep and bakes up into a fluffy, crispy, irresistibly good Dutch Baby Pancake.

Dutch Baby Pancake - Easy Oven Pancake Recipe

unsalted butter (divided)

milk (any variety)

maple syrup (plus more for serving)

table salt

all-purpose flour (see notes)

sugar (for serving)

berries (for serving)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Cinnamon

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat

Melt one tablespoon of butter in a heat-safe bowl in the microwave and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.

Blend

Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender (in that order) and blend until smooth. Set aside.

Heat

Put the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven.

Bake

Pour the pancake batter into the skillet.

Return the skillet to the oven and bake for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.

Cool

Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving. Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.

https://content.jwplatform.com/videos/xCEW22aZ.mp4

This crispy oven pancake comes together with 5 minutes of prep and bakes up into a fluffy, crispy, irresistibly good giant pancake.

Easy Dutch Baby Pancake Recipe

This Blueberry Lemon Dutch Baby is loaded with juicy blueberries and tangy lemon zest. This cross between a popover and pancake puffs up beautifully in the oven.

Blueberry Lemon Dutch Baby

lemon

Tbsp unsalted butter

blueberries (rinsed and dried)

Preheat the oven to 425°F with a rack in the center of the oven. Set a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.

Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.

Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle.  Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.

Remove the skillet from the oven and pour the batter over your blueberries.

Bake for 16 to 18 minutes or until the pancake is puffed and golden brown around the edges.

Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.

Make a sweet Dutch baby pancake using this simple recipe. See recipe Notes for a savory version, and other pan suggestions if you don't have a cast iron skillet. For a list of optional toppings, see headnotes above.

Dutch Baby Pancake Recipe

eggs,

(94 grams) all-purpose flour

(180 milliliters) whole milk,

lemon zest*

Tablespoons (43 grams) unsalted butter

Tablespoons confectioners’ sugar, for sifting

Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter is thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. (No need to bring to room temperature before baking.)

Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), and place in the oven for just 5 minutes to melt the butter. (Be sure not to leave it in the oven to burn!) Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.

Pour the batter into the center of the hot pan. No need to swirl it around. Place it in the oven and bake for 15 minutes. Keeping the Dutch baby pancake in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are browned.

Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.

The pancake is best enjoyed right away, but you can cover and store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

I’ve been making the same Dutch baby recipe for several years and your recipe blew it out of the water! Some key changes that I believe took Sally’s over the top. Don’t skip the resting - the puff was like no other recipe I’ve made. The lemon zest for flavor - it’s subtle but just makes the baby delish. Lastly, the butter doesn’t go into the batter - I think the butter weighed down the dough in previous recipes. Also, I think the butter in the pan makes the edges chewy and crunchy. This recipe is a keeper!

I am a bit disappointed. This is the first time I've had a Dutch baby recipe fail. It barely rose and ended up just being an ordinary pancake. I compared this recipe with others I've used that worked and the difference was the temperature. I'm not sure 400 and 350 are high enough.

I’ve made hundreds of Dutch Babies and have never had one not puff up. Followed the instructions and recipe to the letter. Flat and dense. Not good

This was my first time making the Dutch baby pancake and it was oh so delicious! Thankfully I read through the recipe to see butter doesn’t go into the batter, but instead it is melted in the pan before pouring in the rested batter. Sprinkled powdered sugar and lemon juice.  yummy!

Great taste but did not pop like any Dutch baby I’ve ever made. It was just a flat thing. Cooked in cast iron, added while cast iron was hot with butter on all sides, and followed directions to a T.

The recipe taste great but your baking time is way off.

Followed instructions to a T, but sadly Dutch baby didn’t rise. Tasted good but was flat and dense, no where near the light and airy texture I’ve had before. Never had that happened before so sadly won’t be using this recipe again. Used cast iron pan and preheated with oven.

It puffed up fine for me. The only different thing I did was heat up my cast iron together with the oven, then took it out when it was at temp/super hot, added the butter then batter. Similar to a yorkshire pudding. Taste was fine, felt like it lended itself more savoury/eggy, might up the sugar + vanilla next time. Or maybe decrease the eggs a little?
Either way a good recipe to start with thank you.

This is very easy to make. The flavor is light and the texture is almost like a custard-y pancake. We topped with your blueberry sauce. Thank you for the recipes!

Really upset I didn’t come to the comments first… Recipe did not puff up like a dutch baby should. I should have followed my intuition instead of the recipe and put the pan in the oven to preheat. Could someone from Sally’s Baking Addiction please read the comments and fix the instructions on the recipe or just take the recipe down? It’s so frustrating to have a recipe not turn out, especially when the author has been repeatedly told there are issues with it.

This is probably the first of Sally's recipes that I won't make again. I've been making the same Dutch Baby recipe for years but couldn't find it nor remember the quantities. 

When I saw that Sally had one, despite immediately feeling skeptical of the rest time for the batter, low oven temp and reducing the oven temp, I figured I'd give it a try. Never again. Letting the batter sit for 15 min results in less steam in the oven since the liquid is bound up in the flour. If the goal is to relax the gluten (which really isn't important to a Dutch Baby the way steam and egg rise are), it should rest longer and instructions should indicate whisking before pouring to aerate. 15 min isn't enough to relax the gluten but it's just enough to have the flour soak up the liquid and kill your steam. And 5 minutes isn't enough to get your pan hot enough. 
If you want something reminiscent of a Clafoutis, this recipe will not disappoint. If you want a Dutch Baby, turn the temp up, put your pan in the oven while it preheats, then once at temp put the butter in the pan to melt in the oven, blend and bake immediately (the butter should bubble when you pull the pan out and continue sizzling when you pour the batter in), and reduce cook time, not oven temp. (I know, I know, there are so many good reviews! You're always going to get good and bad reviews from people people who think that the one little thing they did differently isn't the reason it turned out well or poorly for them. I followed this recipe exactly, no changes - I ignored my gut. I'm convinced the good reviews are from people who didn't let their batter rest and maybe even stuck their pan in while the oven was preheating, let their batter rest in the fridge overnight and whisked in the morning, and/or people who've never had a Dutch Baby.) So sorry, Sally - I love your work but this recipe needs a rework.

This was great. I didn’t have issues with it rising at all. Topped it with lemon juice, powdered sugar and berries and it was perfect

I just made this for breakfast. It was absolutely amazing.
I sautéed apple and cinnamon, topped it with a drizzle of maple syrup.
Best breakfast/brunch dish I’ve ever made!

A light and airy Dutch baby baked in a hot cast-iron skillet until golden and puffed, this version is studded with blueberries and enriched with creamy ricotta for a delicate, custardy finish.

Blueberry Ricotta Dutch Baby Pancake

vanilla pod

tbsp finely grated lemon zest

lemon juice

ricotta

tbsp butter

blueberries (plus more for serving)

tbsp powdered sugar (for serving)

maple syrup (for serving (optional))

Preheat oven to 350°F.

In bowl, mix together flour, sugar and salt.

Split vanilla pod, scrape out seeds and mix with milk, lemon zest and lemon juice in separate bowl. Sift in dry ingredients and whisk together until smooth. Add ricotta and whisk until smooth. Whisk in eggs one at a time until smooth.

Put butter in large cast-iron pan and place in preheated oven until butter has melted and pan is hot. Pour batter into hot pan and top with blueberries. Return pan to oven and bake until pancake has set completely, 30 to 35 minutes.

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