Classic Dutch Baby Pancake

Dutch Baby Pancake is definitely a Cottage Classic! Everyone loves it, and when the chickens are in full swing of egg laying I’m always happy to find a recipe that will use up those eggs!

The printable recipe is at the bottom of the page!

The charm of the Dutch Baby is it’s puff, which is not always achievable if the batter also filled with berries. However, a plain Dutch Baby is also very delicious, and can be served with a berry sauce. Most of the time, I just pop the berries in the batter just before baking, because, well, it’s just so easy!

If you do plan on using berries and want to make them into a pattern on top, I would suggest adding a few extra tablespoons of flour to make the batter a bit thicker. This will hold the berries in place during baking!

If you haven’t made a Dutch Baby Pancake before, the very best tip I can give you is not to be in hurry when preheating the pan. It has to hot as hot! Otherwise, the batter won’t puff well and your Dutch Baby could turn out with a very gummy consistency.

If you are going for maximum puff, I recommend that you use the blender to make your batter. This makes it extra smooth, and gives it more side height during baking. However, since I’m usually making Dutch Baby for a quick-and-easy breakfast, I just beat it well with a whisk and call it good.

Allowing the batter to rest for 20-30 minutes before baking will improve the consistency of the Dutch Baby as well. Again, if puff is your goal, don’t skip the rest period. If you have hungry people waiting and they aren’t to picky, you don’t have to wait the full 30 minutes, it will still taste yummy!

A dusting of powdered sugar and a big hunk of butter is my favorite way to eat Dutch Baby. Maple Syrup is my children’s favorite, closely followed blackberry sauce and whipped cream. You could really put anything on a dutch baby, and savory topping are wonderful as well!

If you are looking for the most simple batter as a base for some delightful toppings, I would leave out the vanilla and probably the sweetener. But definitely try it both ways, experimentation is a very necessary part of finding what you like best!

Dutch Babies are so simple, and once you have made a few they quickly become like second nature to churn out. Because they have so many eggs, they are remarkably filling. And they don’t just have to be for breakfast! I make them for a quick meal anytime, and they never fail to please the whole crew. Happy Baking, and enjoy!