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.
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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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Dutch Baby
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I looove Dutch babies for breakfast! I just may have to indulge this morning… Thanks for linking up to our Flu-Fighting Foods; we’d love to see you again tomorrow with a green tea recipe!
Lana, that Dutch Baby was fabulous! My 11 year old son helped take pictures
of the process. We had a blast with the result. Everything was perfect!
Thank you,
Seth
dutchovendad
[email protected]
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.
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
Try it with pears…sprinkle on a bit of cinnamon sugar….Yummy
Must make this!
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!
Hmmm…chocolate chips? That actually sounds pretty good!
Now this is different. At least to me. I’m going to try this for stepson’s next sleep over.
Oh dear me! I can feel my butt getting bigger just looking at this recipe!
http://sprucehill.typepad.com/
Oh, it’s not that bad. Really. Okay, so just have a small slice!
What a fabulous breakfast treat!
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.
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???
I’m really not sure, Amy. I’ve only ever seen these made in cast iron skillets, but if you do give it a try, please let me know how it turns out.
I’ve always done mine in a stainless skillet with great results.
Thanks, Barbara. That’s good to know. Several commenters had wondered about using stainless.
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.
That looks amazing. I want to try your recipe right away. I just found your blog and I looked it through a bit – it’s really great! Keep up the good work.
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.