Dutch Baby is a large, light, and fluffy 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.
One of our favorite breakfast treats for years has been the famous Dutch Baby pancake. I was curious why this recipe is called "Dutch Baby," so I decided to do a little online research and found the answer 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. It's traditional toppings of little lemon juice and confectioner's sugar are just perfect. Simply add a side of bacon or sausage, and enjoy a delicious breakfast!
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.
Then add the eggs, milk, flour, 4 tablespoons melted butter, sugar, and vanilla to a blender. Mix until well blended and smooth.
You can use a regular blender, a stick blender like I've shown here, or a food processor. Whatever works for you. You can even whisk it vigorously by hand if you like.
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.
Next, pour the batter evenly over the butter-coated apple slices 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 these weren't the best conditions for photography. Yikes!
Finally, remove the skillet from the oven and sprinkle the top 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
- 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
- ⅔ cup flour
- 6 tablespoons butter divided
- 3 tablespoons sugar
- ½ teaspoon vanilla
- 1 apple or pear peeled, cored and thinly sliced
- 1 lemon
- 2 tablespoons 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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