For any of you that have been to the Netherlands, you know they have AMAZING pancakes. The pancakes are famous for being huge, and sweet, and crispy, and there is nothing like them. When I was in Amsterdam (visit my Europe Series for more), I enjoyed one too many pancakes and needed to come home to figure out how to make a Dutch Baby Pancake for myself.
This recipe is for a “Dutch Baby Pancake” I have to say comes pretty close! By making it in a cast iron skillet, the sides puff up as the center cooks into a soft buttery treat.
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a super simple recipe to make and it is way fun! The pancake batter is super thin and when you bake it in a hot, buttered skillet the pancake magically puffs up in the oven! The outside crisps and puffs as the center cooks through. Its really fun to watch, for adults and children alike 😉
The pancake is a cross between a crepe and a popover. It has a light, puffy crust with a tender, eggy middle. You have to serve the pancake as soon as it gets out of the oven if you want to see the puff. It will collapse as it cools, but that is ok because the pancake is still delicious.
How do you serve a Dutch Baby Pancake?
For this recipe, I add powdered sugar, fresh peaches, and strawberries to make the pancake extra special. I couldn’t resist the peaches, they were calling to me. The Dutch baby is good plain, but I like to add fun toppings, especially for special occasions. A dusting of powdered sugar and dollop of fresh whipped cream makes the pancake extra pretty.
I also like to add a drizzle of Pure Maple Syrup or if I feel like going all out, I will add a spoonful of Nutella to a piece. The chocolate hazelnut and strawberry combo is divine. If you are making this pancake for a holiday, I highly recommend you splurge and try the Nutella combo. Although chocolate for breakfast is acceptable in my house any day!
Stay tuned for pictures and tales from Amsterdam, the land of canals, flowers, and of course all the pancakes!
Dutch Baby Pancake
A cross between a crepe and a pop over, this breakfast treat is not only fun to watch puff up, but is finger licking good until its all gone.
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 tablespoon sugar
- 2 teaspoons pure vanilla extract
- Pinch salt
- Confectioners’ sugar, for dusting
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick sauté pan (I used a cast iron skillet) and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (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 with the melted butter from the oven.
- Swirl the butter around the pan to coat completely. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- 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. Dust with confectioners’ sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
- Top with fresh fruit, honey, syrup, nuts, or whipped cream.