This recipe is inspired by Original pancake house dutch pancake.
A Dutch baby is a large, fluffy pancake with a custardy center and crisp edges. They are perfect for serving family-style with both sweet and savory toppings.
WHAT IS A DUTCH BABY PANCAKE?
The Dutch pancake is an oven-baked pancake, a hybrid between a popover, Yorkshire pudding, and a fluffy omelette. The recipe doesn’t include a leavening agent and is cooked in a large cast iron skillet instead of a griddle.
German pancakes were made famous by a chain called Original Pancake House, founded by Les Highet and Erma Hueneke in the 50s. The restaurant proposes ethnic pancake recipes from around the world, claiming to use only the finest ingredients. They have more than 100 restaurants in the US, but if there isn’t a location close to you, try this recipe out; you’ll feel like you are having breakfast at this popular diner.
INGREDIENTS TO MAKE ORIGINAL PANCAKE HOUSE DUTCH BABY
Flour: All-purpose flour helps thicken the batter; pass it through a sifter to avoid clumping.
Milk: Whole milk or any other dairy or non-dairy milk work for this recipe.
Eggs: Large and room temperature, eggs help the pancake batter binds together and give the traditional airy and fluffy texture.
Vanilla: This is optional, but a little vanilla extract never hurts anybody.
Sugar: The batter doesn’t include sugar, just a generous amount of powdered sugar on top after baking.
LEARN HOW TO MAKE THIS GERMAN PANCAKE RECIPE WITH MY STEP-BY-STEP TUTORIAL:
Place a 10″ cast-iron pan inside the oven while preheating it to 400° F.
Whisk eggs into a medium bowl; add milk, vanilla sugar, and a pinch of salt. Mix until well combined.
Stir flour into the egg mixture and mix thoroughly until no streaks of flour remain. In the alternative, you can use a blender; just put all the ingredients together and pulse for 1 minute.
Carefully remove the cast iron pan from the hot oven using oven gloves and place it on the counter. Melt butter in the pan, coating the bottom.
Pour batter into the hot skillet and put it back into the oven.
Bake for 20-25 minutes or until the dutch baby is golden brown.
Remove the pancake from the oven and serve it straight from the pan or on a large plate with fresh fruits, whipped cream, and maple syrup.
DUTCH BABY TOPPING:
Traditionally they are served as a single large pancake with lemon juice, whipped butter, and apple slices, but I like mine with whipped cream, strawberry, and maple syrup. This dutch baby recipe is pretty neutral and can be a canvas for many sweet and savory creations.
Here are a few ideas for sweet toppings: Nutella and toasted almonds, lemon curd, dulce de leche and coconut, fresh mangoes, and whipped cream.
You can top it the most traditional way with bacon and fried eggs, or be creative and use lox and dill cream cheese, aged cheddar cheese and fresh broccoli, or burrata and prosciutto.
HOW TO STORE ORIGINAL PANCAKE HOUSE DUTCH BABY:
When warm and fluffy, these pancakes are best. Be sure to serve straight out of the oven. When they cool down, they tend to deflate and change their consistency. If you have leftovers, wrap them in plastic and keep them in the fridge for up to five days. When needed, put them in the at 350°F for 5 minutes and serve.
Can I make dutch babies without a cast-iron pan?
Cast iron is ideal, but any other pan with an oven-proof handle does the job.
Can I make them dairy free?
Actually easy; you can substitute regular milk for any non-dairy milk; my favorite option is almond milk. Grease the pan with earth balance butter instead of the traditional one.
Can I make them gluten-free?
Substitute all-purpose flour for 1-1 gluten-free flour.
OTHER SWEET BREAKFAST IDEAS YOU MIGHT ALSO LIKE:
Original Pancake House Dutch Pancake
- 1 10" cast-iron skillet
- blender or mixing bowl
For the batter:
- 80 g all-purpose flour
- 3 large eggs, room temperature
- pinch of kosher salt
- 20 g maple syrup
- 120 g whole milk
- 250 g whipped cream
- 225 g strawberries
- maple syrup to taste
- Place a 10″ cast-iron pan inside the oven while preheating it to 400° F.
- Whisk eggs into a medium bowl; add milk, vanilla sugar, and a pinch of salt. Mix until well combined.
- Stir flour into the egg mixture and mix thoroughly until no streaks of flour remain.
- Carefully remove the cast iron pan from the hot oven using oven gloves and place it on the counter. Melt butter in the pan, coating the bottom.
- Pour batter into the hot skillet and put it back into the oven. Bake for 18-20 minutes or until the dutch baby is golden brown.
- Remove the pancake from the oven and serve it straight from the pan or on a large plate with fresh fruits, powdered sugar, and maple syrup.
My new favorite pancake!