Dutch Baby

Is there anything better for a weekend breakfast than pancakes? Not much, I’d say. And the classic Dutch Baby is one of the best and easiest pancake breakfasts I can think of. I had no idea why this recipe was called “Dutch Baby” so I did a little online research and here’s what I found on Wikipedia:

According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant in Seattle owned by Victor Manca. While these pancakes are derived from a German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters. It is thought by some that the “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German “deutsch.”

I like to make a Dutch Baby so that I don’t have to flip pancake after pancake and everyone can sit down to eat at the same time. You simply make your batter, pour it over some apple slices in a cast iron skillet and pop it in the oven. 35 minutes later…voila! The pancake is a lovely golden brown around the edges and the center is almost custard-like. Sprinkle on a little lemon juice and confectioner’s sugar, add a side of bacon or sausage and breakfast is served!

4 eggs
1 cup milk
2/3 cup flour
6 tblsp. butter, divided
3 tblsp. sugar
1/2 tsp. vanilla
1 apple or pear, peeled, cored and thinly sliced
1 lemon
2 tblsp. confectioner’s sugar

Preheat the oven to 375 degrees.

Peel, core and thinly slice one apple and set it aside. I used a nice, sweet Fuji apple this time.

Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed. You can use your regular blender, a stick blender like I’ve shown here or a food processor. Whatever works for you. Or you can whisk it by hand if you’re into that.

Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat. Add the apple slices and stir to coat them with the butter.

Pour in the batter and transfer the skillet immediately to a preheated oven. Don’t stir the batter, just pour it over the apples.

Cook for approximately 35 minutes or until the edges have puffed up and are a beautiful golden brown. I wanted to show you how nicely the pancake puffs while it’s in the oven. Not the best conditions for photography, though. Yikes!

Remove the skillet from the oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Cut into wedges and serve immediately.

Enjoy!

Dutch Baby
 
Prep time
Cook time
Total time
 
A light fluffy Dutch baby is just a big pancake cooked in the oven! Topped with lemon juice and powdered sugar, this breakfast treat is simply delicious.
Ingredients
  • 4 eggs
  • 1 cup milk
  • 2/3 cup flour
  • 6 tblsp. butter, divided
  • 3 tblsp. sugar
  • 1/2 tsp. vanilla
  • 1 apple or pear, peeled, cored and thinly sliced
  • 1 lemon
  • 2 tblsp. confectioner’s sugar
Instructions
  1. Preheat the oven to 375 degrees.
  2. Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed.
  3. Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat.
  4. Add the apple slices and stir to coat with the butter.
  5. Pour in the batter and transfer immediately to preheated oven.
  6. Cook for approximately 35 minutes or until edges have puffed up and are golden brown.
  7. Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.
Notes
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Comments

  1. says

    Wow! That looks great! I’ve eaten these but never ever tried to make one myself! Ok, here’s my prediction..this is going to make top 10, you heard it here first.

  2. says

    I make this pancake for a fun dessert! Whatever my mood is…sometimes I’ll sprinkle a little powdered sugar over top, or add some whipped cream, even maple syrup is yummy! Will have to try it with apples next time!

  3. says

    This looks splendid, Lana, and I can’t wait to try this on my normal waffle/pancake/French toast day of Sunday. Just a wonderful looking recipe, although I do find myself wondering about the strange “Dutch Baby” name.

    • says

      Anne – Yes, this would definitely also serve as dessert! I think even a little ice cream alongside would be great.

      Barbara – I do hope you’ll try it and find that you like it. It seems that the name was given it by the original restaurant owner’s daughter.

  4. says

    You know i’ve been wanting to try and make myself a dutch baby. I recently had just gotten a small six inch cast iron skillet and I’m trying to thing of other dishes I can make aside from eggs.

    • says

      You’re right, Drick, it certainly could be dessert. Top with whipped cream instead of powdered sugar. Or eat it still hot with a scoop of vanilla ice cream.

  5. Miss P says

    Fabulous looking. I think this would be excellent in the fall season, when apples and a touch of cinnamon remind us of times gone by.
    However, you are welcome to make it for me any season of the year.
    Miss P

  6. says

    I love this! I learned of Dutch Babies when I was a little girl and it was one on the first recipes I learned. My mother had measurements for the the different sizes you could make depending on the number you were feeding. I never baked apples into the pancake but w9ould serve them along the side. Great post and now I kind of want to make a Dutch Baby! It’s been years!

  7. suzie ob says

    I am going make this..looks like a great easy delicious alternative to pancakes. I think it would good with other fruits …strawberries blueberries peaches what ever is in season…thanks

  8. says

    i haven’t had a good dutch baby since college, when we used to go out for pancakes on sunday mornings. because we were giant dorks, but still, i miss a dutch baby and this one looks just about perfect.

  9. says

    I’ve made this for years and my mother before me and my grandmother before her.

    We always called it a German pancake but your article reminded me of another use of Dutch for Deutsch. My grandparents lived in a southside area of St. Louis inhabited primarily by German-Americans and the people there were often referred to as ‘scrubby Dutch’ for their propensity for keeping things immaculately clean.

    Thanks for the memories; it shows just how much food is tied into the fabric of our lives.

  10. Amy says

    Hey there –
    Got this recipe via a link from “Laura’s Best Recipes”…Looks soso delish!! I really want to make one – like tomorrow morning…BUT I don’t have a cast iron skillet!!! Do you think it will work in my stainless cookware???

  11. says

    Fond, fond, fond memories of an apple dutch baby I had in college once on a road trip. What’s better than an doughy, sweet, puffy pancake? For some reason never though to try making one at home. So psyched I stumbled across your recipe.

  12. Sonya says

    Made this over the weekend and LOVED it. My son said “it’s definitely one I’ll need to make again…except with chocolate chips” : )

    Thanks for making a difficult sounding recipe sound so easy!

  13. Bill smith says

    Me and the wife have been making these for 20 years don’t do it with apple most of the time just melted butter and lemon juice sprinkle with powdered sugar also a great way to season cast iron pans

  14. Cindy says

    My fondest memories of my Grandmother are sleep overs at her house with my cousins and “German Pancakes” in the morning. We “required” them each time.

    I have never had one with fruit in it. Hers were just plain with lemon and sugar. I have wonderful memories of those mornings and these delicious “pancakes”.

    Thank you for sharing your recipe and providing fond memories to future generations.

  15. says

    Just wondering if another pan can be substituted for the iron skillet. Iron skillets aren’t recommended for our stove top….

  16. Shelby says

    Been making this for a couple of years- I consider it a “treasured” recipe. We always make it with apples and real maple syrup. So good!

Trackbacks

  1. […] The traditional Dutch Baby takes the hard work out of pancake breakfasts. One giant pancake is baked in a skillet, saving the pouring, flipping, transferring, keeping-warm that makes up the usual pancake fiasco. The best part? The apples which are sauteed in the skillet before pouring over the batter and shoving into the oven, resulting in a sticky apple layer topped with a puffy, fluffy pancake – just waiting for a drizzle of maple syrup! […]

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