This easy dutch baby pancake is one of the best recipes for a vegetarian breakfast. And best of all, it takes just 25 minutes to make.
Now don’t get fooled by the name, because even though it’s called a baby pancake it’s anything but small.
This dutch baby pancake is actually perfect for sharing with friends and family that’s how large it is.
More healthy breakfast recipes:
- Vegetable Frittata With Eggs And Asparagus
- Shakshuka a.k.a Eggs in Tomato Sauce
- Chia Seed Pudding with Mango Smoothie
Also, don’t get fooled to think it’s really Dutch. I know, this recipe has a very misleading name.
It is actually American and I will tell you what it is exactly and where it comes from before going to the tips and tricks.
What is a dutch baby pancake
Considering the name and if you’re not familiar with it, one would be entitled to think that this is a small pancake which originates from the Netherlands.
Well, that couldn’t be more wrong.
In fact, it is a large American pancake made with egg and flour and it is usually served for breakfast, lunch or dessert.
It’s also known as a German pancake, a Bismarck, or a Dutch puff and traditionally, it’s made with flour, eggs, milk, sugar, vanilla and cinnamon.
According to Wikipedia, Dutch baby pancakes appeared at the beginning of the 1900s at Manca Cafe, a restaurant in Seattle Washington.
They were derived from German pancakes and the name was attributed by one of the owner’s daughters who couldn’t spell right the word Deutsch (which means German).
Funny thing how a simple mistake can take a life of its own.
And here I was, thinking that Dutch babies come straight out of a dutch cafe in Amsterdam 🙂
Now that you know what it is, let me tell you a few secrets that will help you make the best dutch baby pancake recipe ever.
How to make a dutch baby pancake easy – Best Tips & Tricks
1. How to prep this dutch baby pancake
You can whisk the ingredients in a blender or, if you don’t have one, in a mixing bowl. I like the first option more because you can place all the ingredients in the blender and just press the button. Doesn’t get easier than that.
You can make the batter ahead, place it in an air-tight container and refrigerate it up to 3 days.
This way, when you need a quick breakfast you’ll just have to cook the batter for 15 minutes.
Note that you must remove it from the fridge 5-10 minutes before cooking and let it reach room temperature.
Use a cast iron skillet to make this dutch baby pancake, as it distributes heat better than a normal pan. And it’s great for cooking many other dishes in it, not just dutch babies, so you get your money’s worth.
It’s important to preheat the skillet so the pancake will start cooking as soon as the batter touches the pan.
Also, the oven must be preheated as well, to the temperature recommended in each recipe.
This means that you need to turn it on at least 15 minutes before cooking.
Get the toppings ready while the dutch baby pancake is cooking. Once you remove it from the oven, it will start deflating and it’s best to serve it before it flattens.
2. Which toppings to use
If you want to keep it simple, make the classic dutch baby pancake. This one is topped with lemon juice, maple syrup and powdered sugar.
Or, get creative and try a savory one with shredded cheese, ham and chopped chives. Or maybe with fried eggs, cherry tomatoes and avocado.
If you like it fruity then why not try it with your favorite fruits and a dollop of Greek or coconut yogurt.
And if you have a massive sweet tooth, you’ve got to try it with caramel and bananas. Ok, I’m literally drooling right now 🙂
If you’re going for the caramel version, it’s best to serve it for dessert.
I’ve told you all my tricks for making the best dutch baby pancake so now it’s time to show you the recipe.
Let’s see which one of you takes the best food shots.
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Easy Dutch Baby Pancake Recipe
- 3 Tbsp Butter
- 3 eggs
- 2/3 cup (85g) Plain flour
- 3/4 cup (180 ml) Buttermilk
- 2 Tbsp raw honey
- 3/4 tsp cinnamon
- 1 Tbs pure vanilla extract
- 1 pinch of salt
- Fresh seasonal fruits (I used berries and peach slices), coconut flakes, chopped nuts, almond flakes, fresh mint, peanut or almond butter, maple syrup or honey, greek yogurt or ricotta cheese, coconut yogurt etc.
- Heat the oven to 400°F/200°C degrees.
- In a cast-iron skillet, add butter and place in the preheated oven to melt.
- Meanwhile, add eggs, flour, buttermilk, honey, cinnamon and vanilla and salt in a blender and blend until smooth.
- Once the butter melts and the pan is hot, pour the batter in it and return to the oven.
- Bake for 15-18 minutes, until the pancake is puffed and golden-brown on the sides.
- Drizzle with extra honey or maple syrup and add toppings of choice.
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