Sometimes called a German pancake, a Dutch Baby is a big, puffy, family-style pancake with a custardy center—think of it as a cross between a crepe, a pancake, and a popover. It never fails to get “oohs” and “ahhs” when you bring it to the table, and it’s surprisingly easy to make. Just whirl the batter in a blender, pour it into a sizzling-hot, buttered skillet, and pop it in the oven. As it bakes, the sides rise dramatically, creating a golden, puffy crust with a tender, eggy middle.
Why Is It Called a Dutch Baby?
The name “Dutch baby” is somewhat misleading, as this dish is neither Dutch in origin nor related to babies! This name actually stems from a mispronunciation. The story dates back to the early 20th century at Manca’s Cafe, a family-owned restaurant in Seattle, where the dish was first popularized. Originally called a “Deutsch (German) baby” due to its German pancake roots, the owner’s daughter mispronounced “Deutsch” as “Dutch”—and the charming name “Dutch baby” was born!What You’ll Need To Make A Dutch Baby
Eggs: Provide structure and richness, and help the Dutch baby pancake rise when heated.
All-purpose flour: Forms the base of the batter and gives the pancake its body and structure.
Milk: Adds moisture and lightness, contributing to the custard-like texture of the finished pancake. Use any milk you like, from whole milk to plant-based.
Maple syrup: Lightly sweetens the batter; also used for drizzling over the cooked pancake.
Vanilla extract: Adds a warm, aromatic flavor to the pancake.
Butter: Provides fat and flavor; ensures a golden, buttery crust, and prevents the pancake from sticking to the pan.
Step-by-Step Instructions
Preheat oven to 400 degrees F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla.
Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and gently swirl the butter around.
Pour the batter into the buttered skillet.
Carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden.
Make-Ahead Instructions
Dutch babies are best enjoyed fresh from the oven because they are known for their impressive puff and tender texture, which deflate and change texture as they cool. However, you can mix the batter a few hours ahead and keep it refrigerated until ready to bake. This can help you save time if you’re planning to serve it for breakfast or brunch.Dutch Baby
Serves 4 Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time: 25 Minutes- 3 large eggs
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup milk
- 1 tablespoon maple syrup, plus more for serving
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Confectioners’ sugar, for serving (optional)
- Fresh berries, for serving (optional)
In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
Nutrition Information
Per serving (4 servings)Calories: 220, Fat: 13 g, Saturated fat: 7 g, Carbohydrates: 17 g, Sugar: 5 g, Fiber: 0 g, Protein: 7 g, Sodium: 214 mg, Cholesterol: 165 mg
