This is the Best Dutch Baby Pancake: Sweet, tender, perfectly puffed and topped with fresh berries and whipped cream. Even the picky husband gave it rave reviews!
Also known as an Oven Pancake, Puffed Pancake or German Pancake, this breakfast treat has the texture of a Yorkshire Pudding and is impossible to resist.
German Puffed Pancake
My mom discovered the Dutch Baby Pancake after I went to college. My lucky sisters were treated to this German pancake topped with powdered sugar and a squeeze of lemon juice. My mom called this puffed pancake a “Pancake Man,” though a quick Google search returned absolutely no hits. Maybe it was dubbed this by my siblings or was a regional term.
No matter the name, this oven pancake can be served as my mom did, with syrup or with your choice of fruit or berries. Bill loved this with powdered sugar, fresh raspberries, and some sweetened whipped cream.
How to Make Dutch Baby Pancakes
There were a few tricks I’ve learned to ensure a marvelous result.
- First of all, preheat your cast iron skillet while you heat up your oven. This will help the pancake inflate even more as the batter hits the hot pan.
- Once your batter is mixed, pop it in the refrigerator for an hour or so to let the gluten rest, so that your finished product is nice and tender.
- Place butter into the preheated pan, watching carefully so it doesn’t burn. When it’s almost melted, swirl the butter around to coat the bottom of the skillet, then pour in the batter.
- Bake for 15-20 minutes or until puffed and golden, then reduce the heat bake 5 more minutes.
- Sprinkle with powdered sugar to serve wedges with berries, whipped cream, maple syrup, cinnamon sugar, or any of your favorite pancake toppings.
From what I recall, the hubby wasn’t a huge puffed pancake fan the last time I made them. Maybe it was the whipped cream and berries this time or maybe it was my tweaked recipe. No matter, I’m thrilled he is a convert. Now I can serve this wonderful Dutch Baby Pancake the next time we have overnight company!
More of the Best Brunch Recipes!
Whether for Mother’s Day or overnight guests, everyone loves a terrific brunch recipe.
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- Spinach Bell Pepper Frittata
- Chunky Maple Coconut Granola
- Strawberry Mascarpone Stuffed French Toast
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- Breakfast Burritos
- Breakfast Sliders
- Breakfast Recipes
- Brunch Recipes
- 3 eggs
- 1/2 cup flour
- 1/2 cup whole milk
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- 4 tablespoons butter, cut into 3-4 pieces
- Powdered sugar, raspberries, sweetened whipped cream or maple syrup to serve
- Combine eggs, flour, milk, sugar and vanilla in your blender. Blend until smooth. Let rest in the refrigerator for one hour if you have time.
- Preheat oven to 425º. Place a 10 inch cast iron skillet into the oven.
- Place butter into the pan, watching carefully so it doesn't burn. When almost melted, swirl the butter around, then pour in the batter.
- Bake for 15-20 minutes or until puffed and golden. Reduce oven to 300º and bake 5 more minutes.
- Remove from oven, sprinkled with powdered sugar and cut into wedges. Sprinkle each piece with berries and a dollop of whipped cream or with maple syrup, if desired.
Total time doesn't include chilling time.
Calorie count does not include toppings.
Amount Per Serving: Calories: 537Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 232mgSodium: 213mgCarbohydrates: 76gFiber: 1gSugar: 58gProtein: 10g