The most perfect Dutch baby pancake

The most perfect Dutch baby pancake | in my Red Kitchen

– Click here for this recipe in Dutch -> Perfecte Dutch baby pancake

This is not the first time that I’m writing about that glorious American oven pancake they’ve called ‘Dutch baby pancake’. In fact, I even shared recipes for Dutch baby pancake with blueberries and a chocolate Dutch baby pancake with strawberries before.

Well I don’t need to tell you anymore that this pancake has nothing to do with Dutch (a.k.a. the Netherlands). Because ‘we Dutch people’ don’t come up with baking pancake batter in an iron cast skillet in the oven 😉

The most perfect Dutch baby pancake | in my Red Kitchen

Last year I ate an amazingly fluffy and tasty Dutch baby pancake for breakfast during a weekend getaway in Palm Spring. Wow! To be honest the Dutch baby pancakes I had made before at home were never this tasty. Of course they were good but this pancake in Palm Springs was very fluffy and smooth. What was the secret?!

Countless test rounds later I can now finally make such a perfect Dutch baby pancake myself. It took some effort and lots of tries because usually the pancakes tasted just like an ordinary omelet due to the amount of eggs. And of course I also had to deal with a real Dutch baby here (haha, see what I did there? ;-)) So it took a while before I could finally share this recipe with you.

The most perfect Dutch baby pancake | in my Red Kitchen

Because this is so tremendously good and perfect, I had to share this recipe! It is right now my favorite breakfast, and it’s also a ‘it’s so fluffy I’m gonna die!’ situation. Serve with lemon curd and fresh strawberries. Although here in California strawberry season is also already over… but I bet it also with some seasonal stone fruit!

 

The most perfect Dutch baby pancake

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 1 Dutch baby pancake

Serving Size: 2-4

The most perfect Dutch baby pancake

"it's so fluffy I'm gonna die!" This is my new favorite breakfast on weekends, I love how fluffy this Dutch Baby Pancake is!

Ingredients

  • 3 large eggs
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • ½ teaspoon pure vanilla extract
  • pinch of salt
  • 4 tablespoons unsalted butter

Instructions

  1. Put your iron skillet on the middle rack of your oven and preheat to 450 (F).
  2. Add all the ingredients –minus the butter- to a blender. Pulse until a smooth and thin batter forms.
  3. Take your preheated skillet out of the oven and add the 4 tablespoons of butter, swirling the pan to melt the butter and coat the pan. Once the bottom of the pan is covered in butter, pour the Dutch Baby pancake batter into it and immediately return the skillet to the oven.
  4. Bake until puffed and golden-brown, for 18-25 minutes.
http://www.inmyredkitchen.com/the-most-perfect-dutch-baby-pancake/

Enjoy!

 

37 comments

  1. Claudia | The Brick Kitchen

    Yaaay I have a jar of homemade lemon curd in the fridge AND it is strawberry season here – think I need to give it a go! I have been eying up making a dutch pancake for a while (that puffiness!!), so it is great to here that you have tried lots of versions for this recipe 🙂

    • Karen Spriggs

      Thank you for this comment! We had “Dutch Babies” and were given the recipe from a farmer’s family in Iowa when I was little (almost 40 years ago). My husband is a German teacher and his ancestors settled in PA, so this makes sense.

  2. Angelica

    The recipe was great! I added A tsp of sugar and let the milk and eggs get to almost room temp before using. This allowed the sides of the baby to rise up faster and form a bowl. Other than those change the ratio of eggs:milk:flour were spot on! Thank you!

  3. BreAnn

    Love this! Thank you, my 1/2 swede husband, my baby, and I are enjoying this here in Utah this morning! I made a tiny one for just the babe and I a bit ago.

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  5. Karen

    I can’t wait to try this! I have oven safe ceramic skillets. Can I use those instead of an iron skillet?

  6. Debbie

    My toddler helps me make this and we’ve had it a half dozen times. Once, I tried a different recipe when I couldn’t find this one and it wasn’t nearly as good. Thank you for posting!!

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  8. Amanda

    I was wondering what size skillet you used? I usually half recipes because I’m cooking for one, but I only have an 8″ skillet. Would you suggest reducing the recipe in any way, or will it work in an 8″? I don’t want it to be too thick!

  9. Nicole

    I’ve tried a few different recipes and this is by far my favorite one. It puffs up every time, just like the picture. Way faster than making pancakes!

  10. CToth

    Absolutely delicious!
    I sprinkled the pan with cinnamon/sugar and chopped pecans (on top of the melted butter in pan). It was the most yummy treat ever! Thank you for the recipe, simple and easy.

    • Jenifer

      I tried your variation! Loved it – unfortunately it didn’t puff up other than a snake looking piece in the middle! Haha not sure what I did wrong!

  11. Sue

    Just made. Very nice. My 13 year old just asked me to make another one with mini chocolate chips baked in. I’ll give it a try. Thank you for the recipe.

    • Ellen Bannink

      Hi Lis, I think you can also use a 12-inch skillet but the pancake might look different then. Also keep an eye on the cooking time, it might be a little less because the surface is bigger! But I’m sure the taste will be amazing! Let me know how it goes!

  12. Ursula

    It turned out absolutely delicious! I added Orange zest and a tablespoon of sugar to batter. Drizzled with Lemon curd, strawberries and dusting of powdered sugar.

  13. Patricia

    I made this and it turned out heavy and dense. What did I do wrong? I heated the cast iron pan, poured in the batter, but it hardly risen. Too heavy, I need a nap now.

    • Ellen Bannink

      Did you mix the batter in a blender? That really makes a difference I found out. And in what country did you make this? Flour isn’t the same everywhere, maybe you used too much? Sorry to hear that it failed, better luck next time!

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  15. Rudolf Eggenberger

    Someone mentioned that the “baby” did not rise. Could it be the bleached flour? I never use that stuff. Many recipe tell you to use unbleached flour.

  16. Lori

    This is delicious!!! First time to ever make it! Where has this been my whole life?? I served it with lemon juice squeezed over top after baking, sprinkled powdered sugar, and cooked blueberry syrup I had made while it was baking. Fantastic!

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  18. Lys

    Thanks for the recipe! It turns out great! I’m using 2 small 15cm skillet and it’s perfect fit. I wasnt sure at first since theres no baking powder on the recipe while other recipe has, but hey it puffed out! Super easy!

  19. Shannon

    Thank you for this delicious dutch baby recipe! My kids were so impressed by how fluffy it looked as it came out of the oven. I add a tablespoon of sugar to the recipe and made it in a 10″ cast iron pan, served it with homemade blueberry syrup and whip cream to go with it. I’ll definitely make this again!

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