Dutch Baby Pancake

Rating: 3.69 stars
346 Ratings
  • 5 star values: 97
  • 4 star values: 114
  • 3 star values: 86
  • 2 star values: 30
  • 1 star values: 19

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

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Ingredients

Directions

  • Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.

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  • In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

  • Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

Reviews (21)

346 Ratings
  • 5 star values: 97
  • 4 star values: 114
  • 3 star values: 86
  • 2 star values: 30
  • 1 star values: 19
Anonymous
Rating: 1.0 stars
04/08/2020
This is a poor representation of Dutch babies. Your cast iron pan needs to be burning sizzling hot so the pastry rises. This demonstration does not look appealing at all. And it should be clarified butter added to pan before you add the batter. It would be a beautiful Dutch baby if it was cooked correctly and it is not here
Anonymous
Rating: 5.0 stars
03/25/2020
This has become a wonderful alternative for my daughter who is allergic to wheat. I use rice milk in place of the milk and a basic gluten free flour blend for the flour. This recipe has never failed me. Every batch comes out beautifully. We use powdered sugar and lemon for our topping. In the rare occasion that any crepe is left, heating it up in our air fryer is out preference.
Anonymous
Rating: 5.0 stars
03/25/2020
This has become a wonderful alternative for my daughter who is allergic to wheat. I use rice milk in place of the milk and a basic gluten free flour blend for the flour. This recipe has never failed me. Every batch comes out beautifully. We use powdered sugar and lemon for our topping. In the rare occasion that any crepe is left, heating it up in our air fryer is out preference.
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Anonymous
Rating: 2 stars
08/25/2019
If you go with 1/2 cup milk it works better. also recommend cutting to 350 in the last 5 min of baking
Anonymous
Rating: 1 stars
04/07/2019
This is a bog standard Yorkshire pudding and it flopped. The picture shows a truly badly made example. It should rise more than ten centimetres above the rim of the dish, at least. It will sink back slightly so serve straight away, like a soufflé it goes to the table the minute it's out. Those that are eating it can put what ever they want on it, have those things ready on the table at time of serving. Usually it's brought out straight after a roast is served and straight from the oven, each plate getting a lovely giant crispy curvy slice of it with gravy poured in the middle. Our house keeper Lillian made the best Yorkshire puddings in the world. No exaggeration.
Anonymous
Rating: 5 stars
02/04/2018
The first time I made this, I followed the recipe exactly. It was almost too sweet, but still wonderful. The second time, I used some cinnamon (1/2 teaspoon full) and a few dashes of nutmeg, and it was perfect! Since then, I've substituted orange or lemon extract instead of the vanilla, and all come out well! The only thing I do differently now is that I heat up my cast iron skillet on the stove top, melting the butter, and then pour the room-temperature batter into that before putting it into the oven. It really crisps it up!
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Anonymous
Rating: 5 stars
10/22/2017
I preheated the oven for close to 30 minutes. Which is almost always needed in my older oven to fully heat the walls not just the air. I then added my cast iron pan along with the butter while I made the batter. I used a ninja blender, and blended at a high speed until frothy. It came out perfectly at precisely 20 minutes. I added nutmeg to my topping sugar. Wonderful.
Anonymous
Rating: 5 stars
05/07/2017
Love it i added lemon extract - with the lemon juice doubled recipe and cooked in my lodge skillet squeeze lots of lemon and powdered sugar - have everything else ready before you put in oven....... It is so good hot and served at the table.
Anonymous
Rating: Unrated
04/23/2017
Saw different posts on using gluten free flour, honey, coconut milk, etc. My grandkids have pediatric crohn's disease and there are so few "treats" left to them. Can anyone suggest quan[filtered]ies of a gluten free flour, honey and coconut milk to use? I am not at all familiar with the subs[filtered]utions and would love to be able to treat them when I next visit. I've made dutch babies for my own kids and yorkshire puddings and even abelskivers but the grandkids can't have any of it. Thank you!
Anonymous
Rating: Unrated
03/05/2016
This was a definite winner! I set my timer for 15 min and that turned out to be perfect. The edges were well-browned, and I was worried that the middle would be under. It turned out to be lightly browned, and the overall texture resembled the Swedish pancakes I've had at diners. The pancake was beautifully fluffy and dramatic when I took it out of the oven. It flattened as expected, but it was a show! I'll be making this again. Enough for 2 people.
Anonymous
Rating: Unrated
01/09/2016
Mine Failed terribly! I followed the recipe but it burnt on the bottom, never cooked through, and never rose. I am wondering why that happened?
Anonymous
Rating: Unrated
12/19/2015
Easy, fast, tasty. Also works with buttermilk. Watch it closely -- sometimes it is well done by 18 minutes. Will make again and again.
Anonymous
Rating: Unrated
05/10/2014
I never would have made this recipe without all of the positive reviews!! Made a different one 30 years ago and gave up. This couldn't be easier or more delicious, yum! I used the zest of the lemon and mixed it with the sugar while the pancake baked and then used 1/2 the lemon which was more like 2 Tbsp of juice, delicious! Everyone was moaning while they ate it. Thank you
Anonymous
Rating: Unrated
05/09/2013
Your article tells me you must have a lot of background in this topic. Can you direct me to other articles about this? I will recommend this article to my friends as well. Thanks fulfillment outsourcing
Anonymous
Rating: Unrated
01/08/2013
So wonderful and blessedly easy. My kids are gluten and dairy sensitive and this recipe was very adaptable using my gluten free flour mix and coconut milk.
Anonymous
Rating: Unrated
09/04/2010
I just made this for breakfast and it was great! It is soooo easy to make and comes out delicious. This is definetly a new family favorite in our home :-)
Anonymous
Rating: Unrated
08/31/2010
I love this thing! It's just delicious and you can whip it up so quickly! I've started making it with whole wheat flour, skim milk, and honey to make it healthier, and I think it's just as good! The perfect thing for breakfast when you don't know what you want for breakfast!
Anonymous
Rating: Unrated
04/07/2009
I make this about once a week....I can't help it I'm totally hooked. I make it in the morning and in the evening.
Anonymous
Rating: Unrated
04/02/2009
I made this the other night with a food processor. It was wonderful! My boyfriend and I tried it with different toppings- cinammon and sugar, Nutella, raspberry jam. Yum!
Anonymous
Rating: Unrated
03/17/2009
I don't have a blender, do you think it would work with a food processor?
Anonymous
Rating: Unrated
03/16/2009
My kids enjoyed Pop-overs. This is a different version. I made healthy versions by adding cottage cheese with fruit jam as fillings.
Anonymous
Rating: Unrated
03/10/2009
I do this differently- my version comes out thinner. Preheat the oven to 425, then as in first comment, split 4 tbsp of butter between two glass pie pans or one 9x13. When oven is ready, melt the butter in the pans while preparing the batter with a simple 1c. flour, 1c. milk and 4 eggs. Split the batter between the two pans into melted butter and bake for only 8-10 minutes. When ready, they'll be golden, puffy. Drizzle honey, sprinkle powdered sugar and squeeze fresh lemon juice to serve.
Anonymous
Rating: Unrated
03/04/2009
I've had poor luck when attempting to recreate this dish. I can't get the "popover effect" at all. The batter doesn't climb the sides of the cast iron skillet, as it has in Dutch Babies I've had at restaurants. The dough ends up being a bit too egg-heavy in the middle. I've tried adjusting the heat of the skillet, the amt. of whirl time in the blender, amt of butter, adding a bit extra/less flour. What am I doing wrong?!? Help!
Anonymous
Rating: Unrated
03/03/2009
Thank you! I loved, it is easy and delicious. I made twice already and my family loves this dish.
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