|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 10g||49%|
|dietary fiber 10g||37%|
|Total sugar 20g|
|Vitamin C 178 mg||891%|
|Calcium 202 mg||16%|
|iron 4 mg||25%|
|Potassium 662 mg||14%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
When it comes to simple yet impressive brunch dishes, Dutch babies are hard to beat. They're put together with minimal ingredients, easy to make even when you're tired and moving slowly, and make a beautifully browned, airy brunch centerpiece that can be sweet or savory.
The origin of the Dutch baby
Likely a variant of German pancakes, Dutch babies are commonly attributed to Manca's Café, a Seattle restaurant that has long since closed its doors. The “Dutch” in Dutch baby probably derives from the word Germanwhich means “German”.
Regardless of the origin, these pancakes are characterized by their gravity-defying puff pastry. Thanks to the egg-rich dough, they have a very light, airy consistency. In this way, Dutch babies are similar to popovers or Yorkshire puddings, except that Dutch babies are served as large pancakes rather than small individual loaves.
How to make the best dutch baby
While Dutch Babies are super easy to make, there are a few tried-and-true methods for achieving the perfect puff.
- Whisk or mix the batter just before using. The batter can rest for a while before the pancake is baked, and you can even refrigerate it overnight. However, there is no benefit in preparing the dough in advance as the dough rises slightly better at room temperature.
- It's tempting to add shredded cheese, veggies, or berries directly to Dutch Baby dough, but I don't recommend it as it will spoil the puff pastry. Very small additions like fresh herbs or black pepper go well with the batter. However, it's really hard to screw up a Dutch babe, so you'll probably get something tasty no matter what.
- Get the pan hot! If you place the pan in the oven during preheat, the Dutch Baby batter will begin to cook and rise as soon as it hits the pan, giving you bigger, better batter.
How to serve a Dutch baby
Dutch babies hardly need any company, but they also make a fantastic blank canvas for all kinds of treats, sweet or savory. The classic way to serve a dutch baby is to dust it generously with powdered sugar and squirt the juice of a lemon wedge on top. You can also serve them like pancakes, with maple syrup and butter or your favorite fruit compote.
I love a hearty Dutch baby, so I often top it with sautéed veggies and fried eggs. Check out the recipe variations below for plenty of ways to customize your Dutch Baby.
- To quickly bring the eggs to room temperature, carefully place them in a drinking glass and add very warm tap water until the eggs are covered. Let them rest for 5 to 10 minutes. To bring the milk to room temperature, measure it into a microwave-safe liquid measuring cup (glass or plastic) and microwave on full power for 20-30 seconds, until warm, not hot to the touch.
- To serve the Dutch Baby, you can share it right out of the pan, but be careful as the pan will be very hot. You can also slide the Dutch Baby onto a cutting board, cut in half and serve on preheated plates.
- Instead of mixing the batter in a bowl, you can put all the ingredients in a blender and blend for 15 to 20 seconds until smooth.
- This Dutch baby contains no sweetener and is therefore versatile. However, if you want a sweeter pancake, add 2 tablespoons of granulated sugar to the batter.
- For a softer Dutch Baby, cook the pancake for a shorter time (a softer Dutch Baby will also collapse quicker). For a crispy crusted Dutch Baby that keeps its shape better, cook the pancake longer.
“Dutch Baby Pancake is one of my favorite brunch dishes. They're very easy to make and require minimal ingredients, but there are a few key elements. Make sure the ingredients are at room temperature and the oven is hot, and you're good to go! I love how simple and classic this recipe is, and you can serve it with any topping, savory or sweet.” –Tara Omidvar
1/2 cup (130 grams) milkat room temperature
2 large eggsat room temperature
1/4 teaspoon fine Salt
1/2 cup (65 grams) all purpose flour
2 tablespoon unsalted butter
powdered sugarTo serve
lemon slicesTo serve
Gather the ingredients. Preheat the oven to 425 F with a 10-inch cast iron skillet in it.
Whisk together the milk, eggs, and salt in a medium bowl.
Stir in the flour until the batter is fairly smooth (a few lumps are okay).
Add the butter to the hot pan, tossing the butter so that it covers the bottom and sides of the pan halfway up.
Pour the batter into the pan and immediately place the pan back in the oven. Bake 15 to 20 minutes or until pancake is puffy and deep golden brown.
Serve the pancake hot, dusting generously with powdered sugar and lemon juice to taste.
Dutch Babies are incredibly versatile and can be served sweet or savory.
Crown a sweet Dutch baby with:
For a savory dutch baby, don't serve it with powdered sugar and lemon juice. Top with:
Is a Dutch Baby the same as Yorkshire Pudding?
Dutch Babies and Yorkshire Pudding are very similar. The main differences are that Dutch babies are usually served sweet and Yorkshire pudding is almost always served savory; Dutch babies are baked in a large pan and Yorkshire puddings are usually baked in individual batches; Finally, Dutch babies use butter for fat, and Yorkshire pudding is prepared with beef fat, usually as an accompaniment to a roast beef.