If you’re searching for a breakfast treat that feels like a warm hug, look no further than this Dutch Baby (German Pancakes) VIDEO Recipe. This delightful puffed pancake emerges from the oven golden and airy, boasting crisp edges and a tender center that practically melts in your mouth. With just a handful of simple ingredients and a quick bake, you get a show-stopping dish that’s sure to impress family or friends any morning of the week. The magic of the Dutch Baby lies not only in its dramatic rise but in the comforting flavors of vanilla and a hint of nutmeg, making every bite utterly irresistible.
Ingredients You’ll Need
Gathering these ingredients is like setting the stage for pancake perfection. Each one plays a vital role: eggs give structure and lift, flour thickens the batter smoothly, milk keeps everything luscious, and a touch of sugar and vanilla brings that subtle sweetness and aroma. Butter melts into the skillet creating a golden crust that’s pure bliss with every bite.
- 3 large eggs (at room temperature): Ensures the batter mixes evenly and helps create that airy puff.
- 1/2 cup all-purpose flour: The backbone of the pancake, providing structure and tenderness.
- 1/2 cup whole milk (at room temperature): Adds moisture and richness for a creamy texture.
- 1 Tbsp sugar: Balances flavor with a gentle sweetness that enhances the vanilla.
- 1 tsp vanilla extract: Infuses the batter with cozy, fragrant warmth.
- Pinch of salt: Elevates all the flavors, keeping the taste balanced.
- Pinch of nutmeg (optional): Adds a subtle hint of spice that warms the palate.
- 3 Tbsp unsalted butter: Creates that irresistibly crisp edge when sizzling in the hot pan.
How to Make Dutch Baby (German Pancakes) VIDEO Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425˚F. While it warms, place a sturdy, oven-safe skillet—cast iron is ideal—inside the oven to get piping hot. This step is key for that dramatic puff and crackling crust; your pan should be sizzling when you add the butter and batter.
Step 2: Mix the Batter to Silky Smoothness
In your blender jar, toss in the eggs, flour, milk, sugar, a pinch each of salt and nutmeg, plus the vanilla extract. Blend on high for about 30 seconds until the mixture is smooth and silky, scraping down the sides halfway through to make sure every bit of flour is incorporated. This smooth batter is the secret behind the pancake’s perfect rise.
Step 3: Butter the Hot Skillet
Using oven mitts, carefully pull the skillet from the oven—it will be extremely hot! Add the butter and swirl to coat the bottom and sides. The butter should sizzle immediately, creating a luscious, golden base that helps the pancake crisp up beautifully around the edges.
Step 4: Bake Until Puffy and Golden
Pour the batter into your buttered pan, then transfer back to the oven. Bake for 16 to 18 minutes, watching as it puffs up dramatically and turns a gorgeous golden brown on the edges. The rising action is thrilling to see and smells absolutely heavenly.
Step 5: Serve Immediately for Maximum Delight
Once out of the oven, handle the skillet with care again and serve your Dutch Baby right away for the best taste and texture. The pancake will slowly deflate as it cools, but that brief moment of puffed perfection is worth every second.
How to Serve Dutch Baby (German Pancakes) VIDEO Recipe
Garnishes
The beauty of this Dutch Baby is how easily it pairs with your favorite toppings. Dust it with powdered sugar for a classic touch or add a squeeze of fresh lemon juice to brighten the richness. Fresh berries or sliced apples add natural sweetness and a delightful contrast in texture.
Side Dishes
Complement your Dutch Baby with crispy bacon or sausage for a savory balance. A dollop of Greek yogurt or whipped cream can add creaminess that elevates each bite, making your breakfast feel indulgent yet fresh.
Creative Ways to Present
Try rolling the edges inward slightly and topping the center with a scoop of vanilla ice cream for a decadent dessert style. Or drizzle with warm maple syrup and sprinkle chopped nuts for a satisfying crunch. The Dutch Baby’s versatility makes it a crowd-pleaser no matter how you fancy serving it.
Make Ahead and Storage
Storing Leftovers
If you have any Dutch Baby left, wrap it tightly in plastic wrap or store it in an airtight container in the fridge. It will keep well for a day or two, but know that it’s best enjoyed fresh due to its delicate puff.
Freezing
Freezing is not ideal for this recipe because the pancake’s airy structure and crisp edges can become soggy upon thawing. For the freshest experience, try to make just enough for your meal.
Reheating
To warm leftovers, place the Dutch Baby on a baking sheet and heat it in a 350ËšF oven for 5 to 7 minutes. This method helps bring back some of the crispness to the edges without drying out the pancake.
FAQs
Can I make the batter ahead of time?
It’s best to make the batter fresh before baking because the rise depends on air incorporated during blending. That said, you can prepare the mixture an hour ahead and keep it refrigerated if needed.
Do I need a blender to make this Dutch Baby?
While a blender makes mixing quick and easy, you can also whisk the ingredients vigorously by hand until smooth. Just be sure to eliminate lumps for that perfect texture.
What if I don’t have a cast iron skillet?
An oven-safe metal or ceramic skillet will work as long as it can handle high heat. Avoid nonstick pans if possible, as the butter may not sizzle as well and affect the rise.
Can I add fillings like fruit or chocolate chips?
It’s tempting, but adding ingredients to the batter may weigh down the rise. Instead, try topping the cooked pancake with fresh fruit or a drizzle of melted chocolate for best results.
Why does my Dutch Baby deflate quickly?
This pancake naturally deflates as it cools because it’s essentially puffed egg batter. Serve it immediately after baking to enjoy the full dramatic rise and crisp texture.
Final Thoughts
I can’t recommend the Dutch Baby (German Pancakes) VIDEO Recipe enough if you want to wow your breakfast guests or indulge in something truly special on a lazy weekend. It’s easy, fun to make, and delivers that perfect balance of crispiness and fluffiness every single time. Give it a try, and I promise this will become one of your all-time favorite go-to recipes.
Print
Dutch Baby (German Pancakes) VIDEO Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
Description
A light and airy Dutch Baby pancake, also known as German Pancakes, baked in a hot cast iron skillet and served immediately for a crispy, golden puffed delight with a tender center. Perfect for breakfast or brunch, this recipe uses simple ingredients blended into a smooth batter and baked to puffed perfection.
Ingredients
Ingredients
- 3 large eggs (at room temperature, warmed in warm water for 5 minutes)
- 1/2 cup all-purpose flour
- 1/2 cup whole milk (at room temperature, microwaved for 15 seconds)
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of nutmeg (optional)
- 3 Tbsp unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 425ËšF (220ËšC). Place an oven-safe skillet, preferably cast iron, inside the oven to heat for at least 8 minutes. This ensures the pan is hot enough to create the perfect rise and crispy edges.
- Prepare Batter: While the skillet heats, combine the eggs, all-purpose flour, whole milk, sugar, salt, nutmeg (if using), and vanilla extract in the jar of a blender. Blend on high speed for 30 seconds until the batter is smooth, stopping halfway to scrape down the sides to ensure all flour is incorporated evenly.
- Butter the Hot Skillet: Using hot mitts, carefully remove the preheated skillet from the oven. Add 3 tablespoons of unsalted butter to the skillet and swirl it around so it coats the bottom and sides evenly. The butter should melt quickly and sizzle, creating a non-stick base for the batter.
- Bake the Dutch Baby: Pour the prepared batter into the hot, buttered skillet. Immediately place the pan back into the oven and bake for 16 to 18 minutes. The pancake will puff dramatically and turn golden brown along the edges when ready.
- Serve Immediately: Using hot mitts again, carefully remove the skillet from the oven. Serve the Dutch Baby immediately for best texture, enjoying its crisp edges and soft center while it is warm and fresh.
Notes
- Ensuring eggs and milk are at room temperature helps the batter blend smoothly and rise well.
- A well-heated cast iron skillet is key to a perfectly puffed Dutch Baby with crisp edges.
- Serve immediately as the pancake will deflate as it cools.
- Optional garnishes include powdered sugar, fresh lemon juice, berries, or maple syrup.
- Be careful handling the hot skillet; always use oven mitts for safety.
