For this Dutch Baby, or German pancake, milk, eggs, flour, and sugar are mixed in a blender then poured into a sizzling skillet. It’s baked in a hot oven until it puffs high. The batter is mixed the night before and refrigerated. All that’s left to do the next morning is bake it and dust it with confectioners’ sugar. A magnificent weekday or weekend breakfast.
A Dutch Baby is simply another name for a German pancake. But neither of those names really do this skillet pancake justice. It’s essentially ethereally airy loveliness that’s crisp on the outside, airy and puffy on the inside. You could smother it with 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.
Take note that this recipe makes two servings. And that may not be ample 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. So instead, just double the ingredients and divvy the batter between a couple skillets. Crisis averted. Originally published February 17, 2012.–Renee Schettler Rossi
- Quick Glance
- 5 M
- 30 M
- Serves 2 (maybe more)
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Recipe Testers Reviews
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.
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.
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.
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.
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!
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!
I've been eyeing this recipe for quite some time, problem is I usually eat fruit and yogurt for breakfast and need a good excuse to make something like this for the morning meal. With the kids around for a holiday break, I decided it was the perfect excuse. I loved the fact that the Dutch baby could be mixed the night before and in minutes the next morning I had a gorgeous puffed pancake, reminiscent of the early days in a famous pancake restaurant. I used my cast iron skillet and found that the timing in the recipe was spot on. I did have to cover the quickly browning sides toward the end as I like my pancake pale. I was rewarded with a delicious Dutch baby that was large enough for several eaters to share. Yes they still opted for their healthy breakfast but were so happy to indulge in a small piece of this delicious treat. It looked gorgeous with a snowy sprinkling of confectioners' sugar. We ate it with real maple syrup on the side and we look forward to our next excuse to make it again.