Dutch Baby Pancake -

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This Dutch Baby Pancake is large, fluffy pancakes are like a hybrid of a pancake, a crepe, and a popover and it makes for a excellent breakfast, brunch, lunch or dessert, any time of year!

This Dutch Baby Pancake recipe is a great way to change up your weekend brunch menu. Just add all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. It’s so easy!

With only 5 minutes of prep and 20 minutes of bake time, you can have this mouthwatering, oversized pancake on your table – ready to devour.

WHAT IS DUTCH BABY PANCAKES?

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover.

A Dutch baby pancake is similar to a large Yorkshire pudding. Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening ingredients, such as baking powder. [WIKI]

WHAT ARE THE INGREDIENTS YOU’LL NEED?

Here are the ingredients list you will need:

Eggs – Large and at room temperature.
Milk – I used whole milk at room temperature. Any fat percentage should work.
All Purpose Flour – All purpose works best for this recipe.
Salt – To taste.
Vanilla Extract – If you don’t have vanilla, you can use lemon extract or a dash of maple syrup!
Butter – I used unsalted.
Powdered Sugar – Icing sugar or confectioners sugar will work as well. This is completely optional.
Mixed Berries – I used fresh blueberries, strawberries and blackberries.
Maple Syrup – You can use honey too instead maple syrup

HOW DO YOU MAKE THESE PANCAKES?

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquid.

Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

Melt the butter: When ready to make the pancake, remove the skillet from the oven and add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam along with some fruits.

TIPS FOR PERFECT DUTCH BABY PANCAKES:

Use milk, eggs and butter that are at room temperature.
Preheat a heavy skillet so it’s ready to go as soon as the batter hits the pan. You either heat the skillet on the stove top or place it in the oven as it preheats.
Allow the batter to rest before baking! This helps it to rise correctly.
Try flavoring the batter with cinnamon, allspice, ginger, nutmeg, vanilla or almond extract.

HOW TO SERVE?

It can be served for breakfast, brunch, lunch or dessert. Dutch baby pancakes are generally served immediately upon removal from the oven.

I usually carry the pan to the table, dust it with powdered sugar, and serve it right there. Put a bunch of different toppings on the table and let everyone choose for themselves: Nutella, jams and preserves, lemon curd, peanut butter, maple syrup, fresh fruit, and any other little jars you’d like to use up from the fridge.

My favourite way to serve it is with a drizzle of fresh lemon juice, a sprinkle of powdered sugar and topped with whipped cream and fresh, mixed berries.

If you want to make it more of a savoury dish, try adding cheese and chives! Some other great options to dress up your dutch baby pancake are:

Peaches
Jam, Jelly or Nutella
Ground beef or other protein
Eggs
Lemon Curd
Cream Cheese

CAN I MAKE THIS IN ADVANCE?

Absolutely! You can make the batter the night before and let it rest in the fridge overnight – when you wake up in the morning, just pop it into the oven!

HOW TO STORE LEFTOVERS?

Fridge: Since dutch baby pancakes contain dairy and eggs – leftovers will only keep for up to 5 days in the fridge, but it’s best right after it’s made.

Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same.

Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren’t a fan of the microwave you can pop it back in the oven until it is heated through.