Learn the easy process of how to make a dutch baby pancake! With just a few simple ingredients you already have in your pantry, this impressive puffy pancake is so fun to make and eat!
I am obsessed with creating simple things in the kitchen that seem super impressive. Chocolate truffles anyone? Seriously, probably the easiest confection you could ever make and everyone is always so impressed that you made your own. Or I can whip up a batch of my cream puffs with very little notice and you would think I was some world class pastry chef when I show up to a party with those. Everyone loses their minds.
The simplicity and ability to impress is what I love so much about a dutch baby pancake. Even I get pulled into the allure of it. I love chilling in the kitchen with the oven light on while it’s baking and watching it puff up. It is magical. This is something that you should definitely make for breakfast during the holidays when you have very little time and everyone is hanging around in the kitchen. Guaranteed to spark some oohs and ahhs.
Today I’m sharing with you the simple process of a basic dutch baby pancake. It’s a cinch to master and then you will have this super impressive, quick to pull off, dish in your breakfast arsenal for life!
The way a dutch baby pancake gets its impressive poof if from steam released in the oven while it’s baking. Think of it as one big popover, which it basically is. When this thin batter goes into a very hot oven the moisture begins to evaporate and create steam. The structure from the gluten in the flour will trap the steam in creating this super impressive puffing pancake. It does start to deflate a little once it is out of the oven, but that initial shock value of pulling this baby out of the oven is gold! Check out the video to see it in action!
To create a dutch baby pancake you only need a few simple ingredients: Eggs, flour, milk, sugar, a pinch of salt, and butter. You actually don’t even have to include sugar if you want to go a more savory route. Preferably you want your eggs and milk at room temperature so that you get maximum puff in the oven, but I have made it in a hurry with cold ingredients and you will still get a pretty awesome rise! Everything, minus the butter, is whisked together creating a very thin batter. The butter is then melted in a skillet. When the skillet gets hot and the butter is completely melted, the batter is poured into the skillet and baked at a high temperature to create this puffy pancake madness!
Many people eat these babies with just powdered sugar and sometimes with the addition of lemon squeezed over top! You could also throw some fresh berries into that hallow center! An addition of yogurt or even whipped cream would also be lovely! Coming up later this week I have a season take on the dutch baby that will make for a really easy even more impressive breakfast! Stay tuned!
5 minPrep Time
25 minCook Time
30 minTotal Time
- Heat your oven to 400F.
- In a large bowl, whisk the eggs until smooth. Add the sugar, flour, milk, and salt to the bowl with the eggs. Whisk until well combined.
- Place the butter in a cast iron skillet and heat over medium heat. I have a 10" skillet, but you could also use an 8" or 12" skillet. Once the skillet is hot and the butter is completely melted, pour all of the batter into the skillet and immediately place the skillet in the hot oven.
- Let the dutch baby cook for about 25-27 minutes. Do not open to door to the oven for at least the first half of the cooking time, but preferably not until the end. You want to trap the steam in the oven so that the pancake rises.
- Once the bottom is cooked through, remove the skillet from the oven and dust with powdered sugar. The pancake will begin to deflate slightly as it cools.
- Serve simply with powdered sugar and lemon, or with fresh fruit and whipped cream.
Tools I used and recommend for this recipe:
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