Before I met Andy, I had no idea that Dutch Baby Pancake recipes were a thing. I’d never had a Dutch baby pancake (aka the German pancake), and I certainly had never seen the process behind these fascinating breakfast treats. Somewhere along the line, Andy decided to start creating these magical creatures, which taste something like a sweet crepe, a pancake, and a popover. And because he puts his special spin on the recipes, we have gotten some pretty incredible results – both in terms of taste and shape!
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Dutch Baby Pancake Recipe Ingredients
1/2 Cup White Lily All-Purpose Flour
Note: We use White Lily because it is lighter than many baking flours, which yields fluffier baked goods, like muffins and pancakes
3/4 Cup Whole Milk
4 Large Eggs
2 Tablespoons White Cane Sugar
1 Teaspoon Vanilla Extract (our go-to is double strength Penzeys)
1/2 Teaspoon Kosher Salt
2 Tablespoons Unsalted Butter
Toppings: We tend toward maple syrup or blueberries, but it’s terrific for all kinds of jams, berries, and powdered sugar.
Tools for Andy’s Recipe
Stand Mixer (you can also use a food processor)
Cast Iron Skillet
Dutch Baby Pancake Recipe Steps
Step 1 Preheat the cast iron skillet and the oven at 425 degrees F.
Step 2 Toss in the 4 large eggs and beat well before adding the other ingredients.
Step 3 Add the flour, milk, sugar, salt, and vanilla to the beaten eggs and blend thoroughly.
Step 4 Remove the skillet from the oven and add a pat of butter to the center. Then, carefully move the skillet in circles to melt and distribute the butter completely.
Step 5 Place the skillet on the stove for a stable position. Then pour the liquid-y batter into the buttered skillet.
Step 6 Put the filled skillet into the middle rack of the oven and bake at 425 degrees F for approximately 20 minutes. Start checking at 15 minutes – once you see it puffing up and starting to brown at the edges, the Dutch Baby pancake should be cooked.
Step 7 As soon as you pull the Dutch Baby from the oven, you will see some of the middle rises start to deflate. That’s normal.
Step 8 We prefer cutting it into wedges and serving while it is still hot, with everyone choosing their own topping. BUT you can easily serve it on a platter in its entirety with toppings like powdered sugar or berries.
Voila! It’s that easy. Some recipes recommend giving the Dutch Baby mix time to rest before pouring it into the oven. That will get you a more classic middle depression (or bowl) when the bake is done. We never let it rest, but find that the time isn’t really required to get something delicious and unique.
Our Favorite Dutch Baby Pancake Photos So Far
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