A quick batter is poured into a hot skillet and baked to golden fluffy perfection. The result is a perfect tender pancake ready to be topped with fresh fruit, maple syrup, Nutella, or powdered sugar. A Dutch baby pancake, also called a German pancake, is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat. Similar to a popover in texture, they have a delicate texture and a slightly eggy flavor. The batter takes 2 minutes to make and can be topped with almost anything, no flipping required.
How to Make a Dutch Baby Pancake
Serve hot right from the skillet with your favorite fruit, syrups, or toppings. Strawberry sauce or blueberry sauce are great additions, especially with some homemade whipped cream!
Easy Variations
Dutch Baby pancakes are great with fruit or fried eggs but here are a few other additions we love to add before it hits the pan:
Add ½ teaspoon of cinnamon. Add a squeeze of lemon juice. Swap the vanilla extract for almond or maple (or your favorite flavor)! Use whole wheat flour in place of the all-purpose flour. Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
Tips for a Perfect Dutch Baby Pancake
Ensure that the ingredients are at room temperature. Preheat the skillet to get that beautiful puffy rise on the Dutch baby. A cast iron is nice, but not required. You can use any 9-10″ oven-safe skillet. A 10″ skillet works well but for extra high edges, choose a 9″ skillet. For a smooth batter, use a blender, an immersion blender, or a food processor. If you don’t have a blender, you can also use a whisk, but unlike a traditional pancake batter, you don’t want lumps in this batter. The batter will be thinner, and more similar in consistency to a crepe batter.
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