A light fluffy Dutch baby is simply a big pancake cooked in the oven! Topped with lemon juice and powdered sugar, this breakfast treat is delicious.
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.
Even though we’ve enjoyed these beautiful pancakes for years, I had no idea why this recipe was called “Dutch Baby.” A little online research yielded the answer found on Wikipedia:
Origins of the Dutch Baby
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American sweet popover that is normally served for breakfast. It is derived from the German Pfannkuchen. It is baked in a cast iron or metal pan and falls soon after being removed from the oven and is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Manca’s daughters, where “Dutch” perhaps was her corruption of the German deutsch.
I like making a Dutch Baby so that I don’t have to flip pancake after pancake and everyone gets to 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!
Hot to Make a Dutch Baby Pancake
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.
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.
Next, melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat. Then add the apple slices and stir to coat them with the butter.
After the apple slices are coated with butter, pour in the batter evenly over them and transfer the skillet immediately to a preheated oven. Don’t stir the batter, just pour it over the apples.
Now let the pancake cook for approximately 35 minutes or until the edges have puffed up and are a beautiful golden brown. You can see above how nicely the pancake puffs while it’s in the oven even though this wasn’t the best condition for photography. Yikes!
Lastly, remove the skillet from the oven and sprinkle with lemon juice. Dust lightly with confectioner’s sugar if you’d like. Cut the pancake into wedges and serve immediately.
More Pancake Recipes on Never Enough Thyme:
Dutch baby recipes from Other Bloggers:
- Raspberry Lemon Ricotta Dutch Baby from Half Baked Harvest
- Dutch Baby Pancake from Brown Eyed Baker
- Cranberry Orange Dutch Baby from Joyful Healthy Eats
- Ham and Cheese Dutch Baby from Inspired Taste
- Peach Dutch Baby from The Pioneer Woman
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- 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.
- Add the eggs, milk, flour, 4 tablespoons melted butter, sugar, and vanilla to a blender. Blend until well mixed.
- 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 with the butter.
- Pour in the batter and transfer immediately to preheated oven.
- Cook for approximately 35 minutes or until edges have puffed up and are golden brown.
- Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 158mg Sodium: 162mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 2g Sugar: 48g Sugar Alcohols: 0g Protein: 8g
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