Best Dutch Baby Pancake Recipes

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

DUTCH BABY PANCAKE

Steps:

• Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
• In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
• Bake 20 minutes or until pancake is puffed and brown.
• Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.

DUTCH BABY PANCAKE WITH BERRY TOPPING

Steps:

• Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

DUTCH BABY PANCAKE WITH APPLES

Steps:

• Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
• In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

MARTHA'S DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
• Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
• Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS

Steps:

• For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
• For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
• Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
• Serve the Dutch baby with the raspberry coulis.

OVEN BAKED PANCAKE (DUTCH BABY OR DAVID EYRE'S PANCAKE)

Steps:

• Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
• Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
• 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade.

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)

Steps:

• Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
• After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
• Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
• Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
• Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
• Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

BANANA DUTCH BABY PANCAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet (with any residual brown sugar) for the pancake.
• In a small bowl, mix together the flour, granulated sugar, cinnamon and salt. Set aside.
• Melt the remaining 3 tablespoons butter in a small pan. In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the smashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture.
• Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices. Gently spoon the batter into the skillet. Bake until golden brown, 20 to 30 minutes.
• Invert the pancake onto a serving plate and dust with confectioners' sugar. Cut into wedges and serve with maple syrup.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 425* F.
• Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
• In a blender, combine the eggs and milk and whirl until foamy and pale.
• Add to the blender the vanilla, flour, sugar and salt.
• Whirl until fully blended.
• Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
• Bake in the oven about 18 minutes or until golden brown and puffy.
• Slice when the "puff" has deflated and serve with jam or sugar.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Place the butter in a large saute pan and place in the oven to melt.
• Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
• Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
• While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

DUTCH BABY (OVEN BAKED) PANCAKE

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, 2 tbsp melted butter, vanilla, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Melt remaining 1 tbsp butter in a 10-inch oven proof skillet. You can do this by placing it in the oven for about 5-7 minutes.
• Pour the batter into the heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12-minute mark. Top with the fresh fruit, powdered sugar, and whipped cream just before serving.

DUTCH BABY/ GERMAN PANCAKE

Steps:

• Preheat oven to 400.
• melt butter or margarine in 9 inch pie plate
• mix all other ingredients.
• pour mixture into plate with th melted butter.
• bake 45minutes.
• cut into slices you desire, I generally do 4 pieces.
• serve and enjoy.

STRAWBERRY DUTCH BABY PANCAKE

Steps:

• Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
• Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.

BREAKFAST PUFF (AKA GERMAN PANCAKE/ DUTCH BABY)

Steps:

• 1. Preheat oven to 425°F. Put butter in a 9x13" baking pan, then place in oven to melt.
• 2. Prep the apples, if using.
• 3. Remove pan from oven, spread bottom with apple chunks, if using, and then sprinkle with cinnamon. If not using apples, sprinkle the bottom of the pan with cinnamon.
• 4. If using apples, place pan back into oven. If not, set pan aside until batter is ready.
• 5. In a large mixing bowl, whisk eggs, sugar, salt, extracts & lemon flavor well. Whisk in milk, and then flour. Whisk until most lumps are gone ( a few are fine.)
• 6. Pour batter into the baking pan. Bake about 25 minutes, until whole thing is nicely browned. It will be puffed up while in the oven, and then fall when it is taken out. Note: I have easily doubled the recipe before and successfully baked two 9x13" baking pans at the same time, next to each other on the same rack of my oven.
• 7. Cut unto 8 pieces, and serve with lemon curd and blueberries. Note: a little lemon curd goes a long way on these. Refrigerate leftovers, and warm for a bit in the microwave before serving. Still delicious!

LINDY'S GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until well aerated. Add milk and beat again. Add salt and flours and beat on low, just until blended (I usually use a blender).
• Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
• Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.

PEACH DUTCH BABY PANCAKE WITH CHERRY COMPOTE

Steps:

• For compote:
• Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
• For pancake:
• Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
• Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
• Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
• Do Ahead
• Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.

ORANGE-SCENTED DUTCH BABY PANCAKE WITH STRAWBERRY-MINT COMPOTE AND BLOOD ORANGE MAPLE SYRUP

Steps:

• Preheat the oven to 450 degrees F.
• In a blender, blend the eggs and egg white until frothy. Add the milk, flour, 2 tablespoons of the melted butter, sugar, vanilla and salt and blend just until smooth. Using a spatula, scrape down the sides of the blender. Add the orange zest and pulse just to combine.
• In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes.
• Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup.
• Place the strawberries, orange juice, honey and orange peel in a small saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft, about 8 minutes. Remove the orange peel. Stir in the mint. Serve warm or cold.
• Stir the blood orange juice and maple syrup together in a small bowl. Set aside.

SOURDOUGH DUTCH BABY PANCAKE

Steps:

• Preheat your oven to 425°F.
• In your stand mixer using the whisk attachment add eggs to bowl and beat well.
• Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
• Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
• Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
• Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
• Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
• Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
• NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.