Vanilla Dutch Baby (Puffed Pancake)

Article by Layla Khoury-Hanold

A Dutch baby is a giant, light and fluffy pancake that eats like a cross between a crepe and a popover—basically the stuff of fancy breakfast and weekend brunch dreams. But it’s simple enough to make at home anytime with just a few pantry ingredients, plus it feeds a crowd and lends itself to both sweet toppings or savory add-ins. Melissa d’Arabian loves to make this giant puffed pancake on weekends and the recipe is so easy, her kids can help make the batter too. With Melissa’s Dutch baby pancake recipe, you’ll learn her secret weapon for making a smooth, lump-free batter, the best pan to use for flawless results, how to ensure the biggest lift and the can’t-skip step for preventing a soggy bottom.

How to Make A Dutch Baby Like a Pro

Start with room temperature eggs and milk. Melissa brings eggs to room temperature and heats her milk in the microwave for a few seconds to take out the chill. Using room temperature ingredients helps ensure the batter yields a bigger, fluffier pancake when it bakes.

Mix ingredients in a blender to ensure a smooth batter consistency. Melissa uses a blender to effortlessly blend the eggs, flour, milk, vanilla, sugar and a pinch of salt to make a smooth, lump-free batter. Using a blender also makes it easy to quickly pour the batter directly into the skillet.

Reach for a non-stick skillet and heat it with butter. Using non-stick cookware (or a well-seasoned cast iron skillet) will ensure that the finished pancake slides easily out of the pan. Heating the skillet before baking ensures the pan is nice and hot to help give the Dutch baby plenty of lift. It’s also a handy way to melt the butter for the batter without dirtying another dish.

Carefully add melted butter and quickly blend the batter. Carefully pour the butter into the batter and have a paper towel on hand to wipe any drips from the skillet. Pulse quickly to blend.

Make sure your oven is hot. Your oven should be pre-heated to 400 degrees F. This Dutch baby recipe doesn’t have any leavener in it, so the heat does the work of giving the pancake lift and ensures it puffs up in the center.

Cool the Dutch baby on a cooling rack. Once it’s cooked, slide the Dutch baby out of the pan and onto a cooling rack to ensure that the steam doesn’t make the bottom soggy. It’s normal for the pancake’s center to deflate once it’s taken out of the oven.

What Is a Dutch Baby?

A Dutch baby, also known as puffed pancakes or Dutch pancakes, is a giant, puffy pancake with crisp edges that deflates shortly after it’s taken out of the oven. A Dutch baby is made by baking a thin, eggy batter in a pre-heated skillet in a hot oven until it puffs up and the edges turn golden-crisp. A Dutch baby is usually served with sweet toppings such as fresh fruit, powdered sugar, fruit compote or syrup. A Dutch baby can also be made with a savory batter incorporating mix-ins such as cheese, herbs, mushrooms or sausage.

Savory Dutch Pancakes

Dutch baby pancakes lend themselves to savory flavors too. Try making this cheesy Sausage-and-Mushroom Dutch Baby, a Garlic-Rosemary Dutch Baby or this brunch-ready Mushroom Dutch Baby with Chorizo Potatoes.

What to Serve With a Dutch Baby

Serve Dutch babies with powdered sugar, jam, fruit compote, lemon curd, chocolate spread or sugar and lemon juice. Melissa likes to serve her Dutch babies cut in wedges with fresh fruit and powdered sugar but suggests butter and maple syrup as another tasty topping combination. You can also serve a Dutch baby as part of a brunch spread alongside dishes like Melissa’s Velvet Scrambled Eggs with Fresh Herbs, Homemade Sausage Patties and Perfectly Crisp Potatoes.