Dutch Baby Pancake
You Have to Try This Dutch Baby Pancake
Okay, let me just get this out of the way—if you’ve never made a Dutch Baby Pancake, you’re in for a happy surprise. The first time I baked one, it was Sunday morning, the house smelled like butter (which is only ever a good thing), and my kid shouted, “Whoa, it’s growing!” through fits of giggles as it puffed up in the oven. You don’t even have to flip the pancake—huge win for someone as easily distracted as me! It’s basically the lazy person’s answer to pancakes. You’ll need a skillet, some basic stuff from the fridge, and the appetite of someone who thinks breakfast should be fun.
Why I Think You’ll Love This (My Chaos, Your Gain)
I make this when I need to look like I tried way harder than I actually did. My family goes bonkers for it, especially because you get those crisp buttery edges and the eggy, custardy inside. Plus, let’s be real, cleaning just the skillet means more time to sip coffee—never hurts. Sometimes I’ll even make it for dessert instead of breakfast (chill out, tradition police). I used to mess up pancakes on the griddle all the time, flipping too soon and making a sad mess, but this recipe? You shove it in the oven and just peek through the door. Magic. If you can whisk, you can Dutch Baby.
Ingredients You’ll Need (and What I Swap When I’m Lazy)
- 3 large eggs (room temp is best, but mine are usually cold and the world keeps spinning)
- 1/2 cup (about 120ml) milk—sometimes I use almond milk if we’re out, and it’s…fine?
- 1/2 cup (roughly 60g) all-purpose flour (honestly, self-raising works too, you’ll get a bit more puff—no biggie)
- 2 tablespoons granulated sugar; I have used brown sugar in a pinch and it’s a little caramelly
- 1/4 teaspoon salt (not fussy—just a pinch works if you can’t be bothered measuring)
- 4 tablespoons butter, for the pan (I use salted because everything’s better salty—don’t @ me)
- Optional: 1 teaspoon vanilla extract (my grandmother always insisted on this, but you won’t ruin it if you skip)
- Big squeeze of lemon and a hefty snowstorm of powdered sugar for serving (worth it, trust me)
How to Make It (Try to Resist Peeking…But You Won’t)
- Heat your oven to 425°F (220°C)—hotter than you’d think for a pancake, but that’s the secret. While it’s heating, stick your empty, oven-proof skillet (10-12 inch is perfect) in there to warm up too. I use cast iron because it feels right (but not necessary).
- Whisk up your eggs, milk, and vanilla if using. Get them nice and frothy. I use a hand whisk because I like the arm workout, but a blender is fine if you want no lumps. Then whisk in the flour, sugar, and salt until it’s smoother than your last attempt at small talk. A few tiny lumps are fine; don’t panic.
- Carefully (I mean it; this pan is hot) take your skillet out and chuck in all the butter. Swirl it around so the entire base and some of the sides are buttered like you mean it. Butter’s going to brown a bit—that’s good. Pour the batter in, pan goes straight back in the oven. Act casual.
- Bake for about 18-22 minutes. Don’t open the oven—or you’ll lose the puff! But you will want to look; it’s dramatic. It’ll collapse a bit when you take it out. That’s normal. Usually this is where I sneak a pinch of the crispy corner and have to stop myself from eating it all straight out of the pan.
- Pull it out, squeeze over some lemon, shovel on the powdered sugar, and serve however you like. Or just eat it out of the pan (no judgment).
Some Notes I Learned (The Hard Way)
- If the eggs are cold, I honestly haven’t noticed a difference. Warming them in a mug of hot water is a thing people do, but… eh.
- Forgot to preheat the skillet once. Result: Not as puffy, but still totally edible and devoured in minutes. Just saying.
- Cast iron is fab if you have it, but a heavy baking dish works. I once used a pie tin and it came out a bit odd-shaped, but whatever.
Variations: The Ones That Worked (And One That Didn’t)
- Throw some berries in the batter before you bake it—blueberries are best, in my book.
- Swapped 2 tablespoons of flour for cocoa powder once for a sneaky chocolate vibe (totally on board with that).
- Onion and cheese version? Tried that for brunch—big mistake. Let’s not revisit.
Do You Need Fancy Equipment?
Well, a cast iron skillet makes the edges super crisp, but any sturdy pan that can go in the oven will do. If you don’t have an oven-safe skillet, honestly, use a ceramic baking dish or even a big pie plate; it’ll taste good, if not look identical. I’ve even read Serious Eats on this (they know their stuff).
How Long Does It Last? (Real Talk)
If you somehow have leftovers, wrap them and toss in the fridge. Reheat in the toaster oven or microwave, though I’ll admit, not quite as magical as fresh. But honestly, in my house it rarely lasts more than a single morning. Maybe I need to make two next time.
Serving It Up: My Weird Tradition
I like to cut mine into wedges, pizza style, and pile on Greek yogurt and whatever fruit is rolling around in the crisper. My partner claims it’s best with just butter and lemon (boring), but we all have our quirks. Sometimes, if it’s cold outside, we go over the top with Nutella and strawberries. Try that combo if you’re feeling extra. Or check Sally’s Baking Addiction for crazy-tasty serving ideas—her site is one of my faves for breakfast inspiration.
What I Wish I’d Known: My Pro Tips
- I once tried skipping the preheating step because I was impatient (big mistake – pancake came out super flat and a bit sad). So, patience pays here.
- Using too much butter will make it fry instead of bake, so stick close to the measurement, unless you like it more like French toast at the edges.
- Don’t open the oven until at least 18 mins. Tempting, I know. But seriously, let it puff.
FAQ (Stuff People Have Actually Asked Me, For Real)
- Does it matter what kind of pan?
- Not really! I’ve done it in cast iron, ceramic, once in an old roasting tin. It works. Just make sure it’s hot when you pour in the batter.
- Can I make it dairy free?
- Yup – swapped in coconut oil and almond milk once. Texture was a smidge different, but still tasty; maybe a little more eggy? Hard to describe.
- Does it freeze?
- I’d say no. Tried it once, got soggy on defrosting. But if you do, let me know if you crack the code.
- Why did mine turn out dense?
- Sometimes if the flour is packed in tight or the oven isn’t hot enough. Or maybe the pan wasn’t warm. Happens to the best of us.
- What if my oven runs hot?
- Check around 16 minutes, otherwise you might wind up with a burnt edge (been there, didn’t love it).
So, really, with the Dutch Baby Pancake, you can wing it more than you’d expect. It’s forgiving, impressive, and tastes great even when you mess up a little (which is my kind of recipe). If you want a deep dive into pancake science, The Kitchn does a solid job explaining why it works—it’s kind of neat, if you’re into that stuff.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar and lemon wedges, for serving
Instructions
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1Preheat your oven to 220°C (425°F). Place a 10-inch oven-safe skillet in the oven while it heats.
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2In a medium bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, and salt until smooth.
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3Carefully remove the hot skillet from the oven and add the butter, swirling until melted and the pan is coated.
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4Pour the batter into the hot skillet. Immediately return the skillet to the oven.
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5Bake for 18–20 minutes, or until the pancake is puffed and golden brown at the edges.
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6Remove from oven, dust with powdered sugar, and serve immediately with lemon wedges or your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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