A Dutch baby/aka German Pancake recipe is the quickest way to get breakfast on the table fast. This is my take on Chicago’s Original Pancake House Dutch Baby recipe. Just 5 mins prep and 20 minutes bake and you’ll have a golden light and beautifully puffed pancake. If you love an easy sweet breakfast then this is the one for you!
One year = 365 opportunities ~ Unknown
So I’m pretty sure you’ve probably heard of the Original Pancake House. Well one of their signature dishes is their Dutch Baby. A Dutch baby looks like a popover but way BIGGER. This recipe for one single large pancake in a puffed form is mind blowing. It’s made with simple ingredients and you top it with your favorite fresh fruits.
NEVER MISS A RECIPE
Join our newsletter and stay up to date on all the newest recipes guaranteed to add a burst of flavor to your inbox.
I love traditional pancakes, but sometimes I want something different, so I make this Dutch pancake when I want something different. Don’t get me wrong, I love a good buttery crispy edge pancakes but in a pinch this puffed pancakes does the job!
This Dutch baby pancake puffs up so beautifully. Some people call it a German pancake, magic pancake, Dutch baby or a puffy pancake.
I prefer to call it a Dutch baby. My kid calls it a puffy pancake. Whatever you want to call them, just know that they’re so darn good! These pillowy light pancakes will be flying off everyones plates.
WHAT IS A DUTCH BABY AKA GERMAN PANCAKE:
FYI, this recipe isn’t German at all, It originated in the United States in the 1900’s. Read more about it HERE.
All about Dutch Baby Pancake:
This pancake is very light but fluffy type of pancake. The batter is very similar to pancake batter only much thinner and smoother. To make the milk batter is mixed in a blender, food processor or a hand mixer.
The ingredients are made of milk, room temperature eggs, salt, sugar, vanilla extract, flour and melted butter. And no this recipe does not require baking soda or baking powder.
These pancakes taste nothing like the classic American pancakes. Unlike traditional pancake that’s cooked on the stove-top, this dutch paakes bakes up golden and puffy in the oven.
WHY THIS RECIPE WORKS
It’s a great breakfast with fresh ingredients that’s so quick and easy to make. It’s one of my favorite things in the world to eat. Just melt butter in a pan, mix the batter then pour the batter into the pan with the butter and bake.
- Quick prep. Just 5-10 minutes to prepare this Dutch baby.
- No need to time spend tons of time over the hot 🔥 stove since you’ll be baking them in the hot oven.
- You can play around with all type of your favorite fresh fruit toppings.
- This Original Pancake House Dutch Baby Recipe is much easier to make than classic American pancakes.
- They’re absolutely the most gorgeous breakfast. It’s a great way to make your guests feel special
- Dutch baby pancakes are fun for kid to make and eat!
- Lastly, they are INCREDIBLY GOOD puffy and light, so you won’t feel guilty about eating more than one.
HOW TO MAKE IT
Just 5 minutes of prep is all you need in order to make your own version of the Original Pancake House Dutch Baby recipe.
Here’s how to do it:
Just heat up the butter, mix the batter. You want a smooth batter. Next, pour the whole milk and egg batter into the hot pan with the butter. Super easy!
Brown the butter: You’ll need to brown the butter in an 10-inch cast iron skillet, a oven proof skillet or a baking pan. Bake the butter for a few minutes. Here’s how to do it: Preheat oven to 425 degrees F. Place cubes of butter into the pan. Once the oven heats up, place the pan with the brown butter on the lower shelf.
- Bake until melted and golden brown.
- Next, in a food processor, blender or hand mixer, Add the milk, sugar, salt, all-purpose flour (do not use self-rising flour), vanilla extract and eggs.
- Process until the the milk/egg batter is smooth without any lumps, about 20 secs. Let the batter sit for about 5 minutes.
- Once the butter is melted and golden brown remove the skillet from the oven.
- Pour batter into hot skillet or baking dish. Do not spread the batter, just pour it into the skillet, leave it alone and bake for 18-20 minutes.
- The dutch baby pancake will puff up, but it will deflate some once it’s removed from the oven. Look how beautiful it is. I think it looks better than the Original Pancake House Dutch Baby. Now you can make your own in the comfort of your own house.
- Topping: I love to top my Dutch baby pancake with fresh strawberries, powdered sugar, blueberies, freshly whipped whipped cream and lemon wedges. Slice, serve and drizzle with maple syrup and fresh lemon juice.
TIPS TO MAKE THIS PANCAKE
1. Camera worthy –The middle and the sides of the dutch baby pancake will puff up nicely however, the puff won’t last long. If you want to snap a photo, make sure you have your cam handy!
2. Use all purpose flour. Do not use self rising flour.
3. This dutch baby bakes pretty fast. Have your fresh fruit cleaned and prepared. Once the side are golden brown it’s most likely done. Add the toppings and fruits. Slice and serve.
5. Use 9X13 baking pan or if you would like to half the recipe, use a 10-inch cast-iron skillet.
6. Once the pancake is done, serve immediately
Dutch Baby Pancake
- 6 tbsp unsalted butter cubed
- 1 cup milk room temperature
- 6 eggs room temperature
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 1 cup all purpose flour Don't use self rising flour
- Powdered sugar optional
- lemon juice optional
- whipped cream optional
- your choice of fruit cleaned and prepped.
- Preheat oven to 425°F. Add the diced butter to a 9X13 baking dish. Bake in the oven for 5 minutes or until the butter is a golden brown color. See the main post for step by step pics. Make sure the butter is browned around the same time the batter is ready to be baked.
- Add the remaining batter ingredients to a blender and mix on low for 20 seconds. You want the batter to be SMOOTH with no lumps at all. Rest the batter for 5 minutes.
- Remove the skillet/baking dish from the oven. Swirl the pan so the butter can coat the entire pan and the sides. Pour the pancake batter into the hot skillet with. Bake for 18-20 minutes. Don't mess around with the batter. Just pour and bake right away.
- When the pancake is done, you can drizzle lemon juice over the top if you like. Dust with powdered sugar, top with fresh berries, whipped cream or maple syrup. Slice and serve immediately.
TIPS TO MAKE THIS DUTCH BABY RECIPE1. Camera worthy -The middle and the sides of the dutch baby will puff up pretty good, however, the puff won't last too long. If you want to snap a photo, make sure you have your camera handy! 2. Flour - Use all purpose flour. Do not use self rising flour. 3. Cook time - Keep an eye of this pancake. It usually takes 15-20 minutes to cook. Once the side are golden brown it's most and set and not jiggly, it's most likely done. Add the toppings and fruits etc. Sprinkle with fresh lemon juice. Slice and serve. 4. Toppings - Since this pancake will began to deflate once it's removed from oven, have the fruits and toppings ready before you start making the pancake. 5. Fruit filling- Yes you can add fruit to the dutch baby. Arrange them over the bottom of the skillet or baking dish. Pour the batter on top. FYI, adding fruit filling to the "TOP" of the batter may prevent it from puffing up. 6. Use a 9x13 baking pan. If you want to half this recipe, use a 10-inch cast-iron skillet. Post and recipe updated on Dec 19 2021
I’m sure you have all the ingredients to make this Dutch baby recipe!
If you like my take on the Original Pancake House Dutch Baby Recipe, you may also like this French Toast recipe.