Dutch Baby Pancakes
This vintage Dutch pancake recipe is a light, buttery oven-baked pancake with tall, golden edges and a soft, tender centre. Made with simple ingredients and baked in a hot cast-iron skillet, it puffs beautifully in the oven and makes an impressive breakfast with very little hands-on work. Serve this easy Dutch pancake warm with fresh lemon wedges, powdered sugar, melted butter, maple syrup and fresh fruit for a special family breakfast or weekend brunch.
Equipment
- 9- or 10-inch cast-iron skillet
- Medium mixing bowl
- French whisk or wire whisk
- Flour sifter or fine-mesh sieve
- Measuring cups
- Measuring spoons
- Rubber spatula
- Oven mitts
- Warm serving plate
- Small sieve for dusting powdered sugar
Ingredients
- 3 eggs large
- ½ cup all-purpose flour sifted
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons butter melted
- Additional butter for greasing the skillet
For Serving
- Fresh lemon wedges
- Powdered sugar
- Melted butter
- Maple syrup
- Fresh berries or sliced fruit optional
Instructions
- Preheat the oven to 400°F.
- Using a French whisk or fork, beat the eggs until well blended.
- Sift the flour and salt together. Add the flour mixture to the beaten eggs in four additions, beating after each addition just until the batter is smooth.
- Add the milk in two additions, beating lightly after each one.
- Gently beat the 2 tablespoons of melted butter into the Dutch pancake batter.
- Generously butter a large cast-iron skillet or the oven-safe pans you are using. Pour the batter into the prepared skillet.
- Bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking for another 10 minutes, or until the pancake is puffed and golden brown.
- Immediately slide the hot Dutch pancake onto a warm serving plate.
- Serve with lemon wedges, powdered sugar, melted butter and maple syrup. Add fresh fruit or berries if desired.
For the tallest, most impressive puff, pour the batter into a fully heated, generously buttered cast-iron skillet and place it back in the oven immediately. Keep the oven door closed while the Dutch baby pancake bakes, since escaping heat can prevent those high, crisp golden edges from forming.
Notes
- For the best puffed Dutch baby pancake, make sure the oven is fully preheated to 400°F before the skillet goes in.
- Room-temperature eggs and milk help the batter rise more evenly. I usually set them on the counter for about 20 minutes before mixing.
- Sift the flour with the salt, then add it gradually to the beaten eggs. This vintage mixing method helps create a smooth Dutch baby batter without too many lumps.
- Use a 9- or 10-inch cast-iron skillet and butter it generously. The hot, well-buttered pan helps produce crisp golden edges and keeps the pancake from sticking.
- Pour the batter into the hot skillet and return it to the oven right away. Work fairly quickly here. That first burst of heat is what helps the oven-baked pancake puff.
- Avoid opening the oven door while the Dutch baby is baking. A sudden drop in temperature can cause the pancake to fall before the centre is properly set.
- Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and bake for another 10 minutes. The edges should look tall and golden, with a softer centre.
- The pancake will rise dramatically in the oven and begin to settle after it is removed. This is completely normal for a Dutch baby pancake recipe.
- Serve the pancake immediately while the edges are still light and crisp. Have the lemon wedges, powdered sugar, melted butter and maple syrup ready before it finishes baking.
- Fresh strawberries, blueberries, raspberries, peaches or sliced bananas can be added after baking. Do not add juicy fruit to the batter, as the extra moisture may reduce the puff.
- This vintage German oven pancake makes about three servings, although serving size may vary depending on whether it is served alone or as part of a larger brunch.
Nutrition
Calories: 690kcalCarbohydrates: 54gProtein: 27gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 566mgSodium: 1578mgPotassium: 439mgFiber: 2gSugar: 7gVitamin A: 1610IUCalcium: 241mgIron: 5mg
Tried this recipe?Let us know how it was!