Dutch Baby (German Baked Pancake)
Soft and crisp, a Dutch Baby Baked Pancake is stunningly simple to make, and with their unique flavor and texture, they might just transform the way you think about breakfast.
Dutch Baby or German Pancake?
Dutch Babies are sometimes Called German Pancakes, and they fall somewhere between a thin souffle and a thick crepe. They seem to have loose ties to the German Pancakes known as Pfannkuchen (literally Pfanne -"pan," and Kuchen-"cake") which are large crepe-like pancakes that are cooked in an iron skillet and sometimes oven-baked to eliminate the trouble that comes when attempting to flip something pan-sized. (Trust us, it never ends well.)
You will often find German pfannkuchen filled or served with apples in a version know as Apfelpfannkuchen.
Whose Baby?
The name "Dutch Baby" can be traced back to a family-owned restaurant in Seattle called Manca's Cafe. Sometime in the early 1900s, the restaurant served a plate of three small (baby) German pancakes.
However, the owner's young daughter could not pronounce the word Deutsch, which is the German word for "German." So, instead, she said "Dutch." While they first served three smaller, German pancakes, their "Big Dutch Baby" was a full-pan size, and it was so popular that it gained a feature in a 1987 edition of Sunset Magazine.
After that, the name and concept exploded in popularity.
A Crepe-Like Baked Pancake
Although it is called a pancake, a Dutch Baby baked pancake is closer to a crepe in its thickness and eggy consistency.
To make, a thin crepe-like batter is poured into a well-buttered oven-proof skillet and then placed in the oven to allow for even cooking on both sides. It is in the oven that something magical happens: the pancake puffs up like a souffle, high-sided and air-filled.
But, gather the family around when it comes out of the oven, because pretty soon after coming out, it will begin to deflate, leaving crisp, rolled edges and a chewy, crepe-like bottom layer.
How To Serve Your Dutch Baby Baked Pancake
Traditionally, a Dutch Baby is served only with butter, lemon juice, and powdered sugar. We tend to like our toppings, so we thought we might want ours piled with fruit or slathered with jam. But, one bite of that crisp and chewy dough spritzed with lemon juice and dusted with a light powdery sweetness, and we couldn't think of anything better.
These are best served immediately, and one pan really only serves two people. So, if you are cooking them for the family, we'd recommend either making multiples at the same time (if you have the oven space and the skillets) or sharing the first while your second bakes.
More pancakes from around the world
Many cultures love pancakes in one form or another. Here are some other pancake recipes from around the world to try for your next breakfast.
- French Crepes
- Polish Apple Pancakes
- Savory Dutch Pancake
- German Apple Pancakes
- Irish Potato Pancakes
Dutch Baby Baked Pancake
Ingredients
- 1 tablespoon salted butter
- 2 eggs
- ½ c unbleached all-purpose flour
- ½ c milk
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 425F. Place the butter in a 9” cast iron or oven-proof skillet and place the skillet in the oven as it preheats.
- Mix the remaining ingredients together in a food processor until smooth and frothy. Pour the batter into the hot, prepared skillet and return it to the oven. Bake the Dutch Baby for 20 minutes.
- Remove the Dutch Baby from the oven and slide it onto a large plate. Dust it with powdered sugar and serve with a squirt of lemon juice. (And more butter, if desired.)
Notes
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Why this is called a Dutch baby is beyond me and I am Dutch.
Well that explains why foreigners call us Dutch, they could not see difference with German and then 'accused' us of speaking German. Lol. Bye the way. If anything the Germans are not known for making and eating small portions.
These definitely have a slightly amusing history of miscommunication!
Just to add s different twist, we call them puffy omelette and a touch of nutmeg adds a great flavor
Love the idea of adding a bit of nutmeg!
There's a small breakfast place where my mom spends her summers and she always orders the dutch baby pancakes. Perfect choice for the Mother's Day Sunday Supper.
What a fun connection! Thanks for sharing!
I love these things! Totally want one for dinner now
That would be a perfect dinner!
You know I love them. 🙂
We do too!
I didn't know the origin of the Dutch Baby. What a fun history!
It is Joy! We had fun learning about them (and eating them 🙂 ) !
I need a cast iron skillet SO badly! I want to make one of these, they sound delicious!
You do! I don't know what we would do without ours!
Definitely time to break out the skillet!
Oh yes!
Perfect Dutch baby pancake---just the way my mom made them! She called them "pancake man" for some reason I haven't been able to figure out 🙂
Thanks!
What a great story on the name, and what a nice looking recipe!
Thanks Kelly!
Your pancake is lovely! The first thing I thought of was a popover! But I see the reference as well to crepe and/or souffle~ Mouthwatering!
Thanks Valerie! We still need to conquer popovers. Maybe that's next!
Your Dutch baby looks wonderful but I especially enjoyed reading about the origins of the name and recipe, Sarah! Thanks for sharing!
Thanks Stacy!
I call this a Finnish pancake but whatever you call it, it is delicious!!
There seem to be so many names! It makes me wonder how they became so widely known under so many names.
Just lovely. Great job with that Dutch Baby. I have also had them filled with veggies and cheese for a lunch or brunch dish. Happy Mother's Day.
Thanks Wendy! I bet it would be great filled with veggies and cheese!
It's recipes like this that I'm sure are why cast iron skillets were invented.
Oh yes. It has to be!