Dutch baby recipe

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.

1. 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.
2. 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.
3. 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.

recipe tips

• 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.