Dutch Baby Pancake
This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.
We need to talk about two very important things today…
#1: Can you believe that I just recently had a Dutch baby pancake? I’d been hearing about them for ages, but I just couldn’t believe that a puffy popover-slash-crepe could rival a traditional pancake, so I always put off making one. Oh, how insanely wrong I was. I am officially a Dutch baby pancake convert, pass the syrup please!
#2: I am totally obsessed with Chrissy Tiegen’s cookbook, Cravings. I mentioned it in a recent Friday Things post, but the book really wasn’t on my radar as I usually don’t gravitate towards celebrity cookbooks, but after seeing it popping up on a regular basis on social media and other blogs, I picked up. I literally want to make EVERY SINGLE RECIPE in this book. This Dutch baby pancake is the second recipe that I made (the first was Thai chicken lettuce wraps), and they’ve been absolutely outstanding. When I posted about it on Instagram and Facebook, every person who commented that had the book, without fail, agreed that each recipe they’d made had been better than the last. This is a seriously killer cookbook!
Alright, I’m done being a total fangirl about that cookbook, but if you’re looking for a new one, it’s definitely worth the purchase!
Now, let’s get back to this pancake.
What Is a Dutch Baby Pancake and What Does it Taste Like?
Dutch baby pancakes are sort of a cross between a crepe, a popover, and a very thin pancake, and they are fantastic. You get a little bit of crepe pancake from the bottom and unbelievably amazing puffy, popover-y, buttery crust around the edges. I’m 100% hooked.
And the best part? It takes wayyyyyy less effort to make this than to make a batch of pancakes.
How Do You Make a Dutch Baby Pancake?
Easy! Just throw the ingredients into the blender and puree until smooth, pour the batter into a cast iron skillet that’s loaded up with hot melted butter, then pop into the oven. In there, it swells and puffs and gets golden brown, just begging to be slathered in butter, syrup, and powdered sugar.
(Note: You can make a Dutch baby pancake without a cast iron skillet – just be sure to use a skillet that is ovenproof!)
Make this pancake. Immediately. For breakfast, lunch or dinner. Enjoy!
Dutch Baby Pancake
- 1 cup (125 g) all-purpose flour, sifted
- 4 eggs
- 1 cup (244 g) whole milk, at room temperature
- ½ teaspoon (0.5 teaspoon) kosher salt
- 4 tablespoons unsalted butter, melted, divided
- Powdered sugar, for dusting
- Pancake syrup, for serving
- Preheat oven to 475 degrees F.
- In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.
- In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
- Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.