Dutch Baby Pancake

Written by on in Breakfast, Recipes

If you’ve had a dutch baby before, most likely your mouth starts watering and stomach grumbling just at the mention of one.  If you haven’t had one…saddle up, this will change your life.

Call them Dutch Babies, German pancakes, Bismark, Dutch Puff, or whatever…they are essentially giant popovers and are typically served for breakfast, although more savory versions have been known to grace the dinner table.  Most recipes call for quite a bit of sugar both in the batter and sprinkled on top when serving, but this version  is modified to fit our food rules and is still rich and delicious.

It’s also a great recipe to make with kids!  Although we don’t recommend letting them handle the hot pan or get too close to the oven, they can certainly help make the batter.  And it’s a fun show to watch it ‘bloom’ in the oven.  Plus, with only one tablespoon of honey or maple syrup for the whole batch of batter, you can make this with zero guilt!  We’ll also make a berry syrup that goes perfect with this!

It’s best to use a 10-12″ cast iron skillet but, if you don’t have one, an oven safe pie pan or something with sloped sides will work.  We’ve also doubled this recipe and used a 9×13 pan when we have lots of guests.

Dutch Baby Pancake

  • Servings: 2-4
  • Difficulty: easy
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A fluffy, sweet, buttery, and healthy breakfast popover that's sure to delight.

It’s best to use a 10-12″ cast iron skillet but, if you don’t have one, an oven safe pie pan or something with sloped sides will work.  We’ve also doubled this recipe and used a 9×13 pan when we have lots of guests.  Serve with berries, fruit, a little syrup, or a simple squeeze of lemon juice!

Ingredients

  • 4 Eggs
  • 1 Cup of Whole Wheat Flour
  • 1 Cup of Whole Milk (can use alternative milks if needed, but make sure they are unsweetened and preferably organic)
  • 1/4 Cup of Butter (Grassfed is best)
  • 1 Tablespoon of Honey or Maple Syrup
  • 3/4 teaspoon of salt

Directions

  1. Preheat your oven to 425 degrees.
  2. Put the butter in the cast iron skillet or pan and place in the oven to melt.
  3. Whisk (or blend) the eggs, flour, milk, honey/maple syrup, and salt.  You want this to be pretty runny, but mixed fully – no lumps.
  4. Once the butter has melted (not browned), pull out the pan and rotate to make sure the bottom and sides are coated with the butter.
  5. Pour all of the batter over the butter and place in the oven.
  6. Bake for 15-20 minutes or until the sides have puffed (the ‘bloom’) and are browning.
  7. Once done, pull out of the oven and serve immediately.  The bloom will wilt, so don’t fret, but it will be just as delicious.

 

For a twist, add frozen berries or fruit in the batter just before putting in the oven.