Have you ever heard of a Dutch Baby?
It's not what you might think – it's not Dutch, and it's not a baby!
Funny enough, when I share videos and pictures of my Dutch Babies online, people comment the same thing. I’m not sure why this fluffy breakfast goodness was named a Dutch baby, but we will just go with it.
A Dutch Baby (in baking sense) is a delicious baked pancake that puffs up beautifully in the oven, creating a crispy golden crust and a light, airy interior.
I love to bake them because of how easy and kid-friendly they are.
Picky eaters?
When you have something as fun and tasty as a Dutch Baby for breakfast, kids will love to join in.
In this article, we'll look into the world of Dutch Babies, exploring their origins, ingredients, preparation, and my favorite recipe to get the perfect Dutch Baby. Get ready to elevate your breakfast game with this simple homestead breakfast recipe.
What is a Dutch Baby?
Before we dive into the recipe, let's clarify what exactly a Dutch Baby is. Sometimes referred to as a German pancake or a Dutch puff, a Dutch Baby is a type of baked pancake that rises dramatically in the oven.
I love to post videos or pictures of it right when it comes out of the oven because of its dramatic stance—fluffy golden edges that groove through the cast iron pan, sometimes speckled with berries or bacon. It is quite the sight!
It's typically made with a simple batter of flour, eggs, milk, and butter, which is poured into a hot skillet and baked until puffy and golden brown. Seriously, this recipe couldn’t get any more simple AND it is a great way to use up an abundance of eggs!
When my girls start laying every day, I have to come up with recipes that will utilize their eggs. Did I mention this recipe can be nutrient dense? The result of this perfect batter is a show-stopping breakfast treat that's as fun to make as it is delicious to eat. I love it, so that’s why I make it quite often. I even eat it cold, is that weird?
History and Origins
Despite its name, the Dutch Baby is not actually Dutch in origin. I am always reminded this when I share this beautiful work-of-art breakfast online. Except, no one actually shares its origin, so I did some research myself. I’m enjoying this dish regularly, so I might as well figure out where this tasty breakfast dish began.
I wasn’t very surprised to find it to have originated in Germany, where it's known as a "pfannkuchen" or "pancake." Similar baked pancake dishes can be found in various cuisines around the world, including the French "clafoutis" and the Scandinavian "oven pancake." We even have pancakes here in America, but I don’t think of them to be very exciting, except when I fry mine up in bacon grease—those are pretty delicious!
Health Benefits
A Dutch Baby can be a lovely nutrient-dense breakfast option. Eggs contain all nine essential amino acids required for bodily functions. What vitamins and minerals are in eggs?
Plenty!
Eggs are filled with vitamins A, D, E, B12, B2, folate, phosphorus, and selenium. You will find omega-3 fatty acids in eggs from pasture-raised eggs which is important because western diets are bombarded with omega-6 fatty acids leading to inflammation.
Eggs also contain choline which is vital for brain function and developing brains. Pasture-raised and free-range eggs can be a nutrient-dense center if you include them in what you eat. You can use raw milk in this recipe as well. Raw milk is a complete whole food that contains a variety of vitamins and minerals and the necessary enzymes and proteins to process them.
You can use freshly milled flour for this recipe. Flour loses its nutrient profile if it is milled or processed at temperatures above 120F and the longer it sits out, the more the nutrients degrade. You can shave bits of raw liver into it to cook along with bacon or another choice of meat, so you can’t really taste the liver.
There are a variety of ways you can make this breakfast a nutrient-dense one through picking quality ingredients.
Dutch Baby Recipe
Equipment
- Cast Iron Pan I use a 12 inch
- Bowl
- Measuring utensils
Ingredients
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup, honey, or sugar (omit if doing savory)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1 1/2 cups of berries (or your choice of fillings)
Instructions
Preparation
- Preheating the Oven: The key to a perfectly puffy Dutch Baby is a hot oven and a preheated skillet. Start by preheating your oven to 425°F (220°C). Place your cast iron in the oven while it pre-heats to warm up your cast iron.
- Mixing the Batter: While the oven preheats, whisk together the eggs, milk, vanilla extract, and sugar. I like to mix up the sugars I use. You can adjust for sweetness, or if you want a savory Dutch Baby, omit the sugar. Add in the flour and salt and whisk together again.
- Melting the Butter: Once the oven is preheated, carefully remove the hot cast iron and add the tablespoons of butter. Return the skillet to the oven and let the butter melt and sizzle for about 1 minute. You want to ensure that the melted butter coats the bottom of the cast iron. When you pull it back out, swirl it around to the coat the bottom and the sides of the cast iron.
- Add your toppings: Add your fillings to the bottom of the cast iron. When you pour in the batter, it will move the toppings around, and that is okay!
Baking the Dutch Baby
- Pouring the Batter: Quickly pour the prepared batter into the hot skillet with the melted butter and your toppings. The butter will start to bubble up around the edges of the batter, creating a crisp, buttery and fluffy crust. Again, it may move the toppings about, and each Dutch Baby will be different and vary based on your toppings or fillings your use.
- Baking Time and Temperature: Place the skillet back in the oven and bake the Dutch Baby for 20-25 minutes, or until it's puffed up and golden brown around the edges. Don’t open the oven door while it bakes, as this can cause the Dutch Baby to deflate.
Serving Suggestions
- Toppings: Once the Dutch Baby is fully baked, remove it from the oven and let it cool slightly before serving. Dust it with powdered sugar and add a squeeze of fresh lemon juice for a classic presentation, or get creative with your favorite toppings like fresh berries, sliced bananas, or a dollop of freshly-made whipped cream. Whatever suits your fancy! I even will add in lemon zest for a hint of lemon.
- Accompaniments: Serve your Dutch Baby alongside a breakfast meat and a glass of raw milk!
Variations
- Sweet vs. Savory: While the classic Dutch Baby is traditionally sweet, you can easily change it up just like you would with an omelet. You can add in cheese, herbs, bacon bits, and more! The Dutch baby batter is just the base of what a Dutch Baby can be!
- Flavorings and Additions: One time I paired my traditional berry Dutch Baby with some lemon zest and lemon juice that I had added to the batter, and it was fabulous! Not overwhelming, but just a hint of lemon in each bite. Even if you think you have failed at making a Dutch Baby, it will taste delicious as long as it isn’t overcooked.
Tips and Tricks
- Oven Tips: Make sure your oven is fully preheated before adding the batter to the skillet. The hot oven helps create the characteristic puffiness of the Dutch Baby, so don't skip this step.
- Batter Consistency: The batter should be thin, similar to that of crepe batter. If it's too thick, add a splash of milk to thin it out until it reaches the desired consistency.
- Serving and Presentation: To serve your Dutch Baby, cut it into wedges and serve it hot out of the oven for the best flavor and texture. Dust it with powdered sugar and add your favorite toppings for a beautiful presentation that's sure to impress your family and friends.
The Dutch Baby is an easy homestead farmer’s breakfast that easy to make, endlessly customizable and can be as nutrient-dense as you want it to be. With just a few ingredients, you can make a delicious breakfast that even the pickiest kid will enjoy eating. I love to make this recipe, and I actually make it a few times a week! I am confident it will become a staple in your homestead kitchen as well.
Unique FAQs
Can I use a different type of skillet for baking the Dutch Baby?
While a cast-iron skillet is traditional and ideal for achieving the perfect crust, you can also use an oven-safe non-stick skillet or a baking dish. Just be sure to preheat it along with the oven before adding the batter.
Can I make a Dutch Baby ahead of time and reheat it later?
While a Dutch Baby is best enjoyed fresh out of the oven, you can make it ahead of time and reheat it in a low oven (around 200°F or 93°C) for a few minutes before serving. Keep in mind that it may lose some of its crispiness upon reheating. I will eat a cold Dutch Baby throughout the day after I have baked it.
Can I make a gluten-free Dutch Baby?
Yes, you can make a gluten-free Dutch Baby by using a gluten-free flour blend in place of all-purpose flour. Just make sure the flour blend contains xanthan gum or another binding agent to help hold the batter together. Gluten-free flour usually requires a bit extra moisture, so you can add in a little extra milk or yogurt to help with that.
What is the difference between a Dutch Baby and a German pancake?
While both dishes are similar, a Dutch Baby typically contains a higher ratio of eggs to flour, resulting in a puffier and more custard-like texture. Additionally, a Dutch Baby is often cooked in a preheated skillet, while a German pancake is typically baked in a buttered baking dish.
Can I make mini Dutch Babies instead of one large one?
Yes, you can make mini Dutch Babies by dividing the batter among individual ramekins or muffin tins. Adjust the baking time accordingly, as smaller Dutch Babies will cook more quickly than one large one.
