What is a Dutch Baby Pancake?
Dutch baby pancakes are, interestingly, not of Dutch origin at all. The name is likely derived from a mispronunciation of the word “Deutsch,” meaning German. This Americanized take on German pancakes has gained popularity as a delightful American breakfast treat. You’ll be enamored with this generous, oven-baked, puffy pancake featuring tall, crispy edges and a tender, custard-like base.
Ingredients
The batter ingredients are effortlessly blended in a blender, making this recipe remarkably simple to prepare, and cleanup is a breeze.
- Eggs – Essential for achieving the impressive rise of this recipe. To quickly bring them to room temperature, place the eggs in a cup of warm water for 5 minutes.
- Whole milk – Warm in the microwave for fifteen seconds to bring it to room temperature.
- Flour – We use all-purpose flour. You can make it gluten-free by using your favorite GF flour.
- Blueberries – Juicy berries that add just the right touch of sweetness to our traditional Dutch Baby recipe.
- Lemon – Add the zest of one lemon for a subtle hint of tanginess.
- Pinch of salt – To balance the flavor.
- Sugar – 1 Tbsp of granulated sugar to delicately sweeten the batter.
- Unsalted Butter – Coats the pan to prevent sticking.
- Vanilla – We recommend using homemade vanilla for the best flavor.
Pro Tip: Ensure that you use room-temperature ingredients. Using ingredients that are too cold can impede the signature rise of your Dutch Babies, including the blueberries, which is why we allow them to heat up in the pan for a minute.
How to Make Blueberry Lemon Dutch Baby Pancakes
- Preheat the Oven: Place a 10-inch cast iron skillet or oven-safe pan in the oven and preheat it to 425°F for at least 8 minutes.
- Blend the Batter: Add eggs, milk, vanilla, lemon zest, and dry ingredients to a blender, cover, and blend until smooth. Make sure to scrape the sides to ensure the flour is fully incorporated.
- Butter the Pan: Carefully remove the pan from the oven and add butter, brushing the melted butter onto the bottom and sides of the skillet.
- Add Blueberries: Add the blueberries to your buttered pan and shake to coat them. Place the pan with the blueberries in the oven for 1 minute to warm them and prevent them from hindering the pancake’s rise.
- Add Batter: Pour your batter over the blueberries.
- Bake: Return the pan to the oven and bake for 16-18 minutes, or until the pancake is puffed and golden brown around the edges.
