Dutch Baby Pancakes

A Dutch Baby pancake is a single, large pancake that is baked in an extremely hot skillet in the oven. The batter puffs up in the oven and then deflates leaving the outside edges curled-up and crispy. They are then served topped with a variety of fillings from fresh berries and jams, whipped cream, butter, lemon, and powdered sugar. Dutch Baby pancakes are also known as German Pancakes, a Bismark, and a Dutch puff.

Dutch Baby with Assorted Berries

This large, fluffy pancake is excellent for breakfast, brunch, lunch or dessert any time of year. It comes together in about five blessed minutes. Just dump all of the ingredients into a mixer, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes and a few toppings later- nirvana! This recipe includes berries, whipped cream, and a few breakfast sausages on the side to make for a great brunch or weekend breakfast.
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Course: Breakfast, Brunch, Dessert, Lunch
Cuisine: Dutch, North Western European
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Stand Mixer with paddle and whisk attachments
  • Large cast iron skillet

Ingredients

  • 1 cup Whole milk
  • 6 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Flour
  • 2 tbsp Sugar
  • 1 pinch Ground nutmeg
  • cup Unsalted European butter
  • 3 cups Assorted fresh berries
  • ¼ cup Powdered sugar
  • 12 link Breakfast sausage
  • 1 cup Heavy cream

Instructions

Make Dutch Baby

  • Preheat oven to 400°F (200°F). Place a heavy cast iron skillet in the oven at the same time.
  • In the stand mixer with paddle attachment, beat the milk and vanilla until combined. Slowly add the flour, granulated sugar, nutmeg, and salt and continue to beat until light and smooth.
  • Add butter into the skillet in the oven. As soon as butter is melted, remove the skillet and swirl the melted butter to coat the bottom and sides. Pour in batter and return skillet to bake until golden brown, about 20 minutes.
  • While pancake is cooking, cook sausages over medium heat until nicely browned, around 15 minutes.
    At the same time, rinse out the bowl the batter was in with cold water. Put bowl back in stand mixer with whisk attachment. Add heavy cream and 1 tbsp powdered sugar. Whip until a thick whipped cream is formed. Scoop into a serving bowl.
  • When Dutch Baby is done, move it to a serving plate (or leave in skillet) and fill center with berries. Sprinkle with powdered sugar, cut into wedges, and serve with sausages and whipped cream on the side.

Notes

  • Batter can be made in advance and refrigerated.

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