This Dutch Baby oven-baked pancake has crispy edges and a custardy interior! It's perfect served family-style for brunch!
My boys love this dutch baby recipe so much that I have to bake 2 skillets at a time!!! Funny enough we learned about dutch babies watching this episode of Bob's Burgers. We usually enjoy it on Sundays as a later brunch and they love to customize it with their favorite toppings. For me, it's a squeeze of lemon, real maple syrup, and freshly whipped cream! I love how the cast iron skillet and aroma bring everyone to gather around the table and linger to enjoy the food and conversation.
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Why You'll Love This Recipe
When you are in the mood for a more elegant take on the traditional pancakes this recipe is the way to go!
- Easy to make!
- Perfect to serve family-style.
- Easy to customize with toppings.
- Impressive recipe to serve guests.
- Baking them in the oven creates a comforting and nostalgic ambiance for a slow sunday brunch.
Ingredient Notes
- Milk -I use 2% but you could also use whole milk.
- Eggs -use large eggs.
- Unsalted butter- you will need some for the batter and some melted in the pan to cook the Dutch baby.
- All- Purpose Flour
- Granulated sugar
- Vanilla extract - vanilla bean paste would also be lovely.
- Salt
How to Make a Dutch Baby Pancake
- 1. Mix together wet ingredients.
- 2. Add dry ingredients.
- 3. Combine ingredients with an immersion blender until smooth.
- 4. Melt butter in the skillet in the oven.
- 5. Pour batter into hot skillet.
- 6. Bake dutch baby.
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Frequently Asked Questions
It tastes like a custardy thick crepe with crispy croissant-like edges. It is buttery and eggy and not very sweet. I like to offset some of the egginess with a little extra vanilla and a fresh squeeze of lemon. Powdered sugar and maple syrup are perfect for adding sweetness.
Dutch baby actually has German origins derived from the large puffy German pancakes. Victor Manca named them Dutch Baby after serving smaller versions of the pancakes in his restaurant in Seattle, Manca's Cafe.
If it didn't rise after baking it's likely because your pan or oven was not hot enough. Be sure to start heating your oven while you are preparing the batter. The butter should also be melted in the oven. Pour the batter into the hot pan and then return it to the oven quickly! Also, resist the urge to bake fruit into the pancake as fruit can weigh it down. Top it with fruit after it has baked!
Expert Tips
- To ensure your pancake rises and you have crisp edges and a custardy interior be sure your pan is hot enough. Begin heating the oven while you prepare the batter.
- Make sure your batter is evenly mixed with a blender and your butter has been heated in the oven in the pan.
- Serve the pancake soon after it comes out of the oven or it will lose all the beautiful texture and dry out.
- Leftovers can be stored in the refrigerator in an air tight container for 3-4 days but I find it's best enjoyed the day it's made.
Serving suggestions
My favorite toppings are:
- freshly squeezed lemon juice
- powdered sugar
- berries
- whipped cream
- maple syrup
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Another delicious breakfast or brunch recipe that I love to make when I have more time on the weekend is these BoBerry Biscuits! Homemade biscuits baked with fresh blueberries and finished with a drizzle of homemade glaze! Yes Please!
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Recipe
Dutch Baby
Equipment
- 12 inch cast iron skillet
- Immersion blender
Ingredients
- 6 tablespoons unsalted butter divided (4 tablespoons for batter 2 tablespoons for pan)
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ⅛ cups milk 2 %
- 1 ⅛ cups all-purpose flour
- 1 ½ tablespoons granulated sugar
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees convection or 425 degrees in a conventional oven.
- Melt 4 tablespoons of butter in a large microwave safe bowl in the microwave.
- Put 2 tablespoons of butter in a 12 inch cast iron skillet and set aside.
- When butter is melted add the eggs, vanilla and milk and whisk until combined.
- In a medium bowl whisk together the flour, sugar and salt until combined and then add it all to the egg mixture.
- Place skillet in the heated oven and allow the butter to melt.
- With an immersion blender, blend ingredients starting on low to medium speed until smooth in texture.
- When the butter in the skillet has melted, carefully remove the pan from the oven with oven mitts onto the stove or heating pad and pour the batter into the skillet.
- Bake the Dutch baby for 15 minutes without opening the oven. The pancake will be puffed with crispy golden edges and a custardy center. Serve immediately in slices with a squeeze of fresh lemon juice, maple syrup and whipped cream or your favorite berries and powdered sugar and enjoy!
Notes
- To ensure your pancake rises and you have crisp edges and a custardy interior be sure your pan is hot enough. Begin heating the oven while you prepare the batter.
- Make sure your batter is evenly mixed with a blender and your butter has been heated in the oven in the pan.
- Serve the pancake soon after it comes out of the oven or it will lose all the beautiful texture and dry out.
- Leftovers can be stored in the refrigerator in an air-tight container for 3-4 days but I find it's best enjoyed the day it's made.
sienna says
my favourite breakfast recipe 😋
Charlotte Singh-Dhanraj says
Yay! I love pancakes too!
Sena says
This now replaces pancakes..
We love the taste.
I also like that there's no babysitting this like you do for regular pancakes. Less messy too.
Charlotte Singh-Dhanraj says
Hi Sena! Thanks for stopping by! Yes, I agree, I love making this when I'm in a lazier mood and want to relax while it's baking! Glad you enjoyed the recipe!