Make-Ahead
Dutch Baby pancakes are best enjoyed fresh, but you can prepare the batter in advance and refrigerate it until you’re ready to make the pancake. Give the batter a quick whisk just before using it to ensure the best results. For safety, avoid pouring cold liquid into any glass bakeware.
To Make a Berry Dutch Baby
To add berries, pour the batter into the skillet, then scatter 1 cup of berries (raspberries, blackberries, blueberries, or sliced strawberries) around the center of the pan. Bake the pancake as directed.
For an Apple Dutch Baby: Make an apple filling like we did for Apple Turnovers and sprinkle it over the top of the Dutch Baby batter before baking.
Doubling the Recipe
You can double the recipe to create a “Double Dutch.” Preheat the oven to 425°F and preheat a 13×9 casserole dish. Remove the hot casserole and add 4 Tbsp melted butter, brushing the bottom and sides with butter. Pour in the batter and bake for 20-23 minutes or until the pancake is puffed and golden brown at the edges.
