dutch baby pancake

dutch baby pancake

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When I posted this dutch baby pancake, it was like it went viral! I mean so many asked me for the recipe. So, here you go. The dutch baby pancake recipe!

This recipe is uber simple. And, if you Google recipes for dutch babies, you’ll find they’re all pretty much the same.

Now this dutch baby pancake was made at high altitude, and I kind of thought that elevation helped make this pancake rise. However, I remade it in another skillet, this time a cast iron skillet, about 10″ diameter, and it didn’t rise as high. While I’m no food scientist, I’m thinking the smaller skillet (about 8″ diameter and enamelware) that you see here in the pictures may have contributed to the rise. I mean the dutch baby had no place to go but UP!

Whoaaa! What’s a dutch baby?

According to Wikipedia, yes, the ultimate quick source to finding information, says this about dutch baby pancakes:

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters, where “Dutch” perhaps was her corruption of the German autonym deutsch. Manca’s Cafe claimed that it owned the trademark for Dutch babies in 1942.

My plans are to make dutch babies, as in plural. I’m going to use a very large, Barney Rubble style, muffin tin and make individual babies. Honestly, I don’t think there’s any way one person could eat the skillet size dutch baby. However, my 4 and 6 year-old grandsons literally ate all but one small slice of this dutch baby that you see!

Hey, here’s another simple tasty quick recipe for kiddos! Blueberry Street Roll-Ups! Check out the roll! xoxo ~ally

dutch baby pancake

dutch baby pancake

Yield: One skillet Dutch Baby

Ingredients

  • Preheat oven to 425
  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tsp. vanilla
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • Pinch of salt
  • 4 Tbl. butter

Instructions

  • Preheat oven to 425 degrees.
  • Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  • Put the skillet on a medium high blaze. Let it get hot. Add the butter and let it melt. Careful not to let it burn.
  • Add the batter to the pan, return pan to the oven and bake for 15 minutes, until the pancake is puffed and golden.
  • Lower oven temperature to 300 degrees and bake about five minutes longer.
  • Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Notes

GARNISHES: Syrup, preserves, confectioners' sugar or cinnamon sugar, almonds, ricotta, mascarpone, pineapples, peaches, fresh blueberries, strawberries, etc.

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dutch baby pancake

4 Comments

  1. Ally, I LOVE this! I’ve never heard of a Dutch Baby before, but it’s so intriguing. I’m planning on making it – can’t wait! xoxo

    • Shea! You’ll slay this Dutch Baby! Add a little more sugar if you want it sweeter. Of course. Syrup does that. Once you remove from oven, it will kinda “deflate”. My grandkids L9VED ot!!xox ally

  2. That’s a beautiful dutch baby and I’d love it with a drizzle of warm honey!

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