Dutch Baby Pancakes are actually German and not Dutch. Apparently someone confused “Dutch” was confused for the German autonym “Deutsch” a long time ago. I am not sure where the baby came from. While these pancakes are different from what we commonly associate with homemade pancakes in looks and texture, they are equally delicious and appetizing.
The batter comes together quickly in a blender. The batter is then poured into a buttered cast iron skillet and baked in the oven. That’s right! It is actually that simple and easy to make. The pancake expands along the sides and remains slightly jiggly in the center. It’s a great show-stopping dessert to make for an at-home brunch. The dutch baby pancake will be delightfully delicious. Also, its simplicity will make it a weekend(day at this point) special.
Get children involved with preparing this simple recipe. Additionally, you can serve it with fresh fruit and simple maple syrup for a quick and easy breakfast. Spend less time cooking and more time eating!
More Breakfast Recipes:
A dutch baby pancake is baked in the oven it puffs up dramatically and develops a crispy rim while the base remains flat and tender.
- 4 tablespoons soft butter, divided
- 4 eggs
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup flour, sifted
- 2/3 cup milk
- syrup and fresh fruit for serving (optional)
- Preheat the oven to 400.
- Add two tablespoons of butter to a cast iron skillet and place in the oven during the last ten minutes of preheating.
- To make the pancakes, add the eggs to a blender and blend until light yellow.
- Add the sugar, salt, flour, milk, and remaining two tablespoons of butter, and blend until smooth.
- Pour the batter into the hot cast iron skillet (be careful not to burn yourself!).
- Bake 20 minutes, then reduce temperature to 350 and bake an additional 5-10 minutes, until the pancake is deep golden brown and puffed up around the edges and the center jiggles slightly.
- Serve warm with desired toppings.