Ingredients for German Pancakes
- Eggs – Eggs are essential for achieving the rise. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes.
- Whole milk – To bring the milk to room temperature, microwave it for 15 seconds.
- Flour – We use all-purpose flour.
- Sugar – Adding 1 Tbsp of sugar lightly sweetens the pancake.
- Vanilla Extract – We recommend homemade vanilla extract for the best flavor.
- Pinch of salt – A pinch of salt helps balance the flavor.
- Pinch of nutmeg – While optional, a pinch of nutmeg adds a nice touch.
- 3 Tbsp butter – Softened or melted, and we use unsalted butter.
How to Make Dutch Baby Pancakes
- Preheat Oven – Place a pan into the oven and preheat it to 425°F for at least 8 minutes.
- Blend Batter – Add the ingredients to a blender and blend until smooth, scraping down the jar to catch any stuck flour.
- Butter the Pan – Melt the softened butter into the skillet and brush it up the sides of the skillet.
- Add Batter – Pour all the batter into the center of the pan.
- Bake – Immediately return it to the oven and bake for 16-18 minutes, or until it’s puffed and browned at the edges.
Common Questions
Why do they call it Dutch Baby?
Dutch Baby pancakes have their origins in German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch,” which means German. Initially, it was served as three small (baby) pancakes, hence the name “Dutch Baby.”
Do I need a blender?
You can whisk the ingredients together in a bowl and whisk vigorously until well blended. Alternatively, you can use an electric hand mixer.
Can I make this in a different pan?
You need an oven-safe skillet or casserole. We use a 10″ cast iron or stainless steel pan, or even a deep pie dish for a Dutch Baby pancake. To make a Double Dutch, use a 9×13 casserole.
