With its dramatic poof and rumply puddles of eggy custard — Baby Dutch Pancake can be enjoyed sweet or savory!
The best kind of eggy, dreamy, custardy breakfast or brunch: Baby Dutch Pancake!
The crispy edges, the soft interior, the dramatic poof. Here’s a breakfast (or lunch/dinner/snack) made from pantry ingredients. And yet, the entrance it makes!
A perennial favorite and so easy to whip up — it became a go-to meal for my 3 toddlers when the pantry was spare and I wanted an easy, non-fussy meal. Enjoy with savory or sweet toppings of choice.
What is a Baby Dutch Pancake?
A Baby Dutch Pancake is a cross between a crepe and a popover. Sometimes called a German pancake, it’s actually German in origin. The “Deutsch” pancake is not actually Dutch at all!
A very thin batter is poured into a hot skillet then baked at high heat. A dramatic POOF results! The edges get tall and crispy while the interior stays custardy and eggy.
The most delicious breakfast or brunch, I also like to serve this as a snack or light dinner.
Possible Toppings:
The versatility of Baby Dutch Pancake makes it easy to enjoy sweet or savory.
After the Baby Dutch Pancake has finished baking, add your toppings of choice.
Go simple with a light dusting of powdered sugar. Or go all out with fresh berries, whipped cream, and even a big scoop of ice cream!
Some suggestions:
Sweet:
- Fresh berries + maple syrup
- Powdered Sugar
- Whipped Cream + Berries (Strawberries, blueberries, raspberries)
- Thinly sliced apples or pear
- Thinly sliced stone fruit (peaches, plums)
- Scoop of vanilla ice cream
- Whipped Cream
- Dollops of jam
- Strawberry or Apple butter
Savory:
- Smoked Salmon
- Goat cheese
- Sautéed mushrooms + herbs
- Fresh herbs (rosemary, thyme, parsley – add to the batter)
- Blue cheese
- Gruyere cheese
- Ham slices or Prosciutto
- Burrata + Pesto
Do I really need a cast iron pan?
A cast iron pan works best because it conducts heat well. It’s the easiest way to achieve that dramatic poof!
Both a 10-inch or 12-inch cast iron skillet work well. A 10-inch cast iron skillet makes for a thicker, more custardy Dutch Baby with taller sides. A 12-inch cast iron skillet makes for a thinner, more crepe-like Dutch Baby with crispier edges.
But I’ve also made Baby Dutch Pancake in a round 10-12 casserole dish and even a glass pie pan. The key is to preheat the dish until it gets hot enough!
To determine if you pan is hot enough, make sure the butter sizzles and browns when you add it to the pre-heated pan.
How to make Baby Dutch Pancake:
Preheat oven to 450F. Place a 10 or 12 inch cast iron pan into the oven. The goal is for the pan and the oven to preheat together.
Whisk eggs in a large bowl until frothy.
Add flour, milk, vanilla (if using), salt, sugar. Whisk vigorously until there are no lumps. Let the batter rest until the oven has reached 450F.
When the oven has reached 450F, take out the cast iron pan with oven mitts. Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated. The butter will sizzle and brown!
Scrape the batter into the pan. Immediately return to the oven.
Poof! Baking is magic!! (Do not open the oven door while it bakes or it will deflate!)
Garnish with toppings of choice and eat immediately.
Baby Dutch Pancake
Equipment
- 10 or 12 inch cast iron skillet
Ingredients
- 4 eggs
- 2/3 cup milk (can be subbed with plant based milk of choice)
- 2/3 cup flour
- 2 Tbsp sugar
- 1 tsp vanilla optional – for sweet version
- 1/4 tsp salt
- 2 Tbsp unsalted butter
Sweet Topping Options:
- maple syrup
- powdered sugar
- fresh fruit
- ice cream
- whipped cream
Savory Topping Options:
- smoked salmon, prosciutto, or ham slices
- burrata + pesto
- fresh herbs (1 Tbsp each rosemary, thyme, parsley, chopped finely) (add directly to the batter)
- goat cheese, blue cheese, gruyere
Instructions
- Preheat oven to 450F/230C. Place a 10 or 12 inch cast iron pan into the oven. The goal is for the pan and the oven to preheat together. (Alternately, you can use a ceramic dish that is 10-12 inches in diameter.)
- Whisk eggs in a large bowl until frothy. Add flour, milk, sugar, vanilla, and salt. Whisk vigorously until there are no lumps. (Alternatively, you can add all ingredients into a blender and whizz until frothy with no lumps.) Let the batter rest while the oven finishes preheating.
- When the oven has reached 450F/230C, take out the cast iron pan with oven mitts. Be careful, as the pan will be very hot! Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated.
- Working quickly, scrape the batter into the pan. Immediately return to oven. Bake until poofy and golden brown with crispy edges, about 12-15 minutes. Do not open the oven door while it bakes or it will deflate!
- Remove the Dutch Pancake from the oven. As soon as you remove the Dutch Pancake, it will begin to deflate. Work quickly to garnish with toppings of choice. Eat immediately!
More Brunch + Breakfast inspiration:
Crispy Hash Browns with Kimchi + Bacon + Eggs
Dark Chocolate Buckwheat Granola
Buttermilk Waffles + Black Sesame Whip
This was my first time making a Dutch pancake. It was so easy and my family loved it! A special and healthy breakfast! Thank you 🙂
I like the use of an oven in this recipe. In The Netherlands we bake the pancakes in a skillet and flip them once upside down.
Great recipe. We say, it aint much if it aint Dutch. But .. I really enjoy your Korean recipes ?
I made this today and loved it! It was simple to make and delicious! It may just be my new favourite breakfast food 🙂
Thank you Justina! I’m so glad you enjoyed it ☺️