How to Make a Perfect Dutch Baby Pancake
This easy baked pancake wins for looks and taste, but we also love the fact that there's no need to flip it while cooking and it can lean either sweet or savory.
The next time your crew craves pancakes, present something new and exciting: a Dutch baby pancake. Just whir a few basic ingredients in a blender, pour the batter into a piping-hot skillet, and bake it for 20 minutes. Go classic, or pick a savory variation, and poof! A beautiful breakfast awaits.
Where Do Dutch Babies Come From?
This dish isn't actually Dutch. According to food lore, it originated in a Seattle diner decades ago as a play on a German ("Deutsch") pancake.
• ½ cup unbleached all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature
• ½ teaspoon pure vanilla extract
• 3 tablespoons unsalted butter, room temperature
• Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving
How to Make a Classic Dutch Baby Pancake
Follow our Basic Dutch Baby recipe to make a classic version of this delicious breakfast. First, prep the pan. Preheat your oven to 425 ̊ F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. Then, whisk together flour, sugar, and salt in a bowl.
Purée eggs in a blender until pale and frothy, about one minute (aerating them ensures maximum fluff). Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
Bake until puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup. Now that you've mastered the basic version, try our unexpectedly delicious iterations.
Salmon, Capers, and Sour Cream
Simply omit the sugar and vanilla extract from the recipe. As soon as the batter is poured into the skillet, sprinkle evenly with two chopped scallions (light and dark green parts only). Serve with sliced smoked salmon, sour cream, and capers.
Apples and Honey
Peel and chop one Granny Smith apple into a ½-inch dice (1½ cups). Melt one tablespoon unsalted butter in the skillet over medium heat. Stir in apple, one tablespoon sugar, and one tea-spoon ground cinnamon.Cook until apple is crisp-tender, about two minutes; transfer to a plate. Wipe skillet clean, transfer skillet to oven, and proceed with step one. At the end of step two, sprinkle apple mixture over batter. Serve drizzled with honey.
Ham and Chives
Leave the sugar and vanilla extract out of the batter. Add three tablespoons chopped chives to blender with flour mixture (puréeing the chives gives the batter subtle onion flavor and tints it green). Serve topped with more chopped chives; thinly sliced deli ham, such as Black Forest; Dijon mustard; and freshly ground black pepper.