Dutch Baby (German Pancakes) VIDEO
Total Time
28 mins
Prep Time
10 mins
Cook Time
18 mins
Rating
4.98 out of 5 stars
(95)
Ingredients
4 servings
- 3 large eggs, at room temperature (put in warm water 5 minutes)
- 1/2 cup all-purpose flour
- 1/2 cup whole milk, at room temperature (microwaved 15 seconds)
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of nutmeg (optional)
- 3 Tbsp unsalted butter
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Preparation
Step 1
Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.
Step 2
Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
Step 3
Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.
Step 4
Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
Step 5
Carefully remove the pan from the oven with hot mitts and serve pancake right away.
Step 6
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Chef's notes
Dutch Baby pancakes are derived from German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch” which means German and it was originally served as 3 small (baby) pancakes, hence the name, “Dutch Baby.”
Dutch baby needs a generous amount of butter on the bottom and sides of the pan to prevent sticking and allow the sides to rise properly.
You can whisk the ingredients together in a bowl and whisk vigorously until well blended if you do not have a blender.
