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)
- 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 tablespoons butter (3/4 oz), 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 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.)
- 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.