A Dutch Baby, sometimes called a German pancake, is a sweet popover recipe served as a pancake. The Dutch Baby makes a simple recipe the whole family loves.
Years ago, well before Little Buddy was even a sparkle in our imagination, my husband and I traveled to Europe for a few weeks exploring. It was truly the trip of a lifetime for us and one that we’d saved for years to be able to take, even though we had a strict budget for each night’s stay and for meals and souvenirs.
My husband’s sister and her husband went with us on our trip and we laughingly named it, Bart’s European Econotour. I could go on and on about bullet holes through the windows in the first room we stayed in while in London and scary offers for uses of rooms in Venice, but I think you get the picture. It was budget-friendly and one of the best trips of our lives.
We visited Great Britain, France, Switzerland, Austria, Italy, and Germany.
While in Germany, we stayed in a small bed and breakfast. When I say small, I mean small. The bed and breakfast had two rooms for rent and our room was situated over the kitchen. We’d wake up to the smell of sauerkraut and wurst in preparation for the steady traffic of patrons throughout the day. But, we were also greeted with the smells of pretzels, sweets and breads cooking from the restaurant as well. The mingling of smells sounds odd as I write it, but it definitely made enough of an impression that I remember it well still.
This Dutch Baby recipe immediately makes me think of those few days above that restaurant and leave me wondering if we might be able to visit there again someday. It sure would be fun to take our son with us although I think we might want to skip some of more colorful spots we encountered on the first trip. For now though, I’ll just continue to share some of the delicious foods we enjoyed there.
A Dutch Baby is perfect for breakfast, but works great as a breakfast for supper idea, too. Ready and on the table in about 20 minutes, it is an essential recipe at my house.
Dutch baby pancakes come together quickly since you simply add the ingredients to your blender and blend on high speed until the batter thickens and begins to bubble a bit on top. While your batter is blending, you melt your butter in a skillet in the oven as it preheats. Once your batter is ready, you pour the batter into the skillet with the melted butter, put it back into the oven for about 18-20 minutes and watch it pop up in the skillet as it bakes.
Once it has turned golden brown, you remove it and quickly serve it with a light dusting of powdered sugar, fresh berries or sautéed apples, and a bit of warm maple syrup, if you like. Whatever you decide to serve it with though, just be sure to work quickly as it deflates as soon as you remove it from the oven. You definitely don’t want to deprive your family or friends from seeing the Dutch Baby in it’s full glory!
Here’s my Dutch Baby recipe. I think you’ll love it as much as we do!
Dutch Baby Recipe
Ingredients
- 3 tablespoons butter
- 3 large eggs
- 1 cup half and half, or heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
Optional toppings
- confectioners’ sugar
- fresh berries
- sauteed apples
- maple syrup
Instructions
- Preheat oven to 425º F. Add butter to medium skillet and place into oven as it preheats to melt the butter.
- While butter is melting, add eggs, half and half, vanilla, flour, salt, and sugar to a blender. Blend on high speed until the batter thickens and bubbles begin to form at the top of the batter.
- Pour batter into the melted butter in the skillet. Place into the preheated oven and bake for 18-20 minutes, until it has puffed up on the sides and they have begun to turn golden brown.
- Remove from the oven and serve quickly with any of the optional toppings as it deflates quickly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I love them with fresh lemon juice.
So outstanding and easy. It’s in the rotation.
Oh yum! This is right up my alley!
Gosh I never thought of it as simply a big ol’ popover. I do well with popovers. Somehow I have been put off
making a Dutch baby. Thank you. I feel like a door opened!
I can’t wait to hear how it works for you! Don’t be put off! Just work quickly as they deflate a ton when you take them out of the oven.
Oh, wow! I’m imagining this as a delicious Saturday morning breakfast, piled high with fresh berries and extra powdered sugar. Yum!! I think this could easily become a family favorite.
Oh yes! You’ve totally got the right picture 🙂
Looks like you used a 9″ inch cast iron skillet – is that about right? Thanks!
Hi Jeannie,
It was actually my 10 1/2 inch skillet. I should have included that in the post. I’ll update it now.
This looks fantastic, Robyn! I’ve never had a Dutch Baby, but it’s certainly on my list now! Thanks for sharing!
I bet your son will love them, Stacey!
What size skillet/pan do you bake it in?
Hi Sally,
I used my 10 1/2 inch skillet. I’m updating the post to include that information.
I love Dutch Babies. They are so dang easy. I put the berries right in mine and then bake.
Aren’t they delicious?!
One of my all time fave breakfast recipes!! Your dutch baby is so pretty!!
Thanks so much, Katrina!