When I was a kid, my dad would sometimes work in Toledo, Ohio. That was about two hours away from home, so he would stay out there most nights. On Fridays after school, my mom would drive my brother and me out to Toledo to visit him. In the morning we’d go to this place called The Original Pancake House, where the specialty was a German pancake, also called a Dutch Baby. I thought about that Dutch Baby all the time. It was crispy on the outside, soft on the inside, airy and puffy; you could put butter or syrup on it or squeeze a lemon over it. When I was eight years old, it was about as big as my head. It was the coolest thing ever.
The key to a good Dutch Baby is making the batter the night before. It needs to rest in the fridge for at least 6 hours; otherwise, it will be too eggy. That’s good news for your Sunday morning, as you can simply bake off your Dutch Baby while you’re making coffee.–Andrew Carmellini
LC Not Gonna Share Note
Two servings not enough for your breakfast table? We’d never dream of suggesting you skimp and dish up paltry portions, not when everyone who’s tried this pancake is lauding and applauding it as the best Dutch baby recipe they’ve ever experienced. Instead, just double the ingredients and divvy the batter between two skillets. Crisis averted.
Dutch Baby Recipe
- Quick Glance
- 5 M
- 30 M
- Serves 2 (maybe more)
- 2/3 cup milk
- 1/4 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoon butter, melted, plus more for the baking dish
- Butter, for the skillet
- Confectioners’ sugar, for dusting
- Maple syrup, butter, lemon wedges, and fruit compote, Maple syrup, butter, lemon wedges, and fruit compote
- 1. Combine the milk, vanilla extract, and eggs in a blender and blend on medium-high until everything is combined, about 15 seconds. Leave the mixture in the blender.
- 2. In a large bowl, whisk together the ﬂour, sugar, and salt. Add the dry ingredients to the blender and blend again, just until combined. Add the melted butter and keep blending until everything is pretty darn smooth, maybe 30 seconds. Pour the batter into a bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours. (The longer the batter rests, the better the Dutch Baby will be.)
- 3. Preheat the oven to 400°F (204°C). Adjust oven rack to middle position.
- 4. Butter a 10-inch ovenproof skillet, preferably cast iron, and slide it in the preheating oven for about 5 minutes, until it gets pretty hot.
- 5. When the skillet is properly heated, pull it out of the oven, pour in the batter, and slide it back in the oven. Bake for 15 minutes, then turn the skillet and bake for another 10 minutes or so, until the batter has risen high on the sides and a little bit in the center, and has turned golden brown right in the middle. You may want to watch it carefully, as the edges can get a little dark—that’s OK as far as I’m concerned, but if you prefer your pancake pale, you can always crimp a strip of aluminum foil around the edges. Pull the Dutch baby out of the oven and slide it right out of the skillet onto a plate. The pancake won’t stick to the skillet, although it will deﬂate as it cools down—there’s just no avoiding it.
- 6. Fill a small sieve or strainer with confectioners’ sugar and shake it over the Dutch baby until the surface is thickly covered. Place the Dutch baby in the middle of the table with some little bowls of toppings: lemon wedges, fruit compote, pats of soft butter, maple syrup. You don’t need a knife and a cake lifter for this: just let everybody pull pieces off with their ﬁngers. I guarantee it will disappear FAST.
Hungry for more? Chow down on these:
Testers ChoiceTesters Choice
Feb 17, 2012
Can there be an easier, tastier recipe for breakfast? I doubled the recipe and was actually able to make three pancakes. My toddler ate one alone, then the other three girls and I shared the other two. We didn’t even bother eating them with any of the sides, as they were perfectly amazing on their own with the sugar over them. What I loved about them is that they were not too sweet, fast to make, and great to eat both hot and cold.
Feb 17, 2012
I’ve made several Dutch Baby recipes over the past years and enjoy how a simple make-ahead batter can transform into a crowd-pleasing breakfast or brunch dish. Sometimes in the past I’ve been disappointed that the final product was a little thin and not as filling as I would have liked. This recipe is the solution to my past concerns. It manages to be substantial without being too eggy. I will definitely be making this again.
Feb 17, 2012
I’ve made a version of this in the past. It was good but eggy. This recipe calls for the batter to sit overnight and it really makes a difference — it isn’t eggy. This is a fun recipe for adults and kids alike. It is extremely easy to make, with no special ingredients, and it comes out of the oven all puffy and then deflates. My tasters loved this dish and we will definitely have it again. It could have served three, not two, people.
Feb 17, 2012
Delicious and dramatic! At first I thought it wasn’t going to work, because my pancake didn’t rise in the middle right away, but I waited and in the end it puffed up very nicely. We ate it with powdered sugar and a squeeze of lemon.
Feb 17, 2012
This is a great recipe, and it’s nice that you can make it ahead and just bake it in the morning. It’s nice and flavorful, with a rich, eggy taste. The recipe says it serves two, but it easily serve two adults and two children. One could modify the recipe by cooking sliced apples, butter, cinnamon, and sugar until it caramelizes in the pan before adding the batter — that’s yummy, too!
Feb 17, 2012
This recipe is a miracle. My boys constantly request pancakes or waffles when they’re both home, but I really adore spending time with them on these days rather than being stuck in the kitchen. Voila! A batter than is made the day before and cooks up in no time, leaving me free to enjoy my morning. I used a 10-inch pan and my cooking times were 15 minutes, turn, and 7 minutes. This was positively sumptuous served with a little Vermont maple syrup. No additional butter needed!
Dutch Baby Recipe © 2011 Andrew Carmellini. Photo © 2011 Quentin Bacon. All rights reserved.