If you are looking for a delightful breakfast or brunch treat that feels both special and wonderfully simple to make, this Baby Dutch Pancake Recipe is exactly what you need. It’s a puffy, golden, oven-baked pancake that rises dramatically, creating a light, airy, and slightly crispy masterpiece with tender edges. The subtle hints of vanilla and lemon zest combined with a touch of cinnamon or nutmeg give it a beautiful depth of flavor that pairs perfectly with fresh fruit and a scoop of ice cream. This recipe turns everyday ingredients into an impressive dish that’s sure to become a family favorite.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect puff and flavor in your Baby Dutch Pancake Recipe. These simple items work harmoniously to create a tender, fluffy texture and a golden, flavorful crust.
- Milk (1/2 cup): Adds moisture and richness, helping the batter come together smoothly.
- Whipping cream (1/4 cup): Enhances creaminess and tenderness for a luxurious mouthfeel.
- Flour (1/2 cup): The foundation providing structure without weighing down the pancake.
- Eggs (2): Essential for puffing up and giving the pancake an airy lift.
- Sugar (3 tbsp): Balances flavors with just the right hint of sweetness.
- Vanilla extract (1 tsp): Adds warmth and aroma that makes every bite irresistible.
- Lemon zest (1 tsp): Brightens the flavor with a fresh, zesty note.
- Nutmeg or cinnamon (pinch): Choose nutmeg for a savory twist or cinnamon for a classic sweet touch.
- Butter (4 tbsp): For that beautiful golden crust and rich flavor as the pancake bakes.
How to Make Baby Dutch Pancake Recipe
Step 1: Combine the Batter Ingredients
Start by whisking together milk, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of cinnamon or nutmeg powder in a large bowl. The goal is a smooth, lump-free batter, so mix until everything is fully incorporated and silky.
Step 2: Let the Batter Rest
Pour your batter into a measuring cup or bowl and let it rest for about 15 to 20 minutes. This resting period allows the flour to fully absorb the liquids, resulting in a tender texture and helping the pancake puff beautifully in the oven.
Step 3: Preheat Your Skillet in the Oven
While the batter rests, place an oven-safe skillet inside your preheated oven at 200°C (392°F). This step is crucial because the hot skillet will give your Dutch baby that signature puff and crisp edges.
Step 4: Add Butter to the Hot Skillet
Carefully remove the skillet from the oven when it’s preheated. Immediately add the butter and swirl it around to coat the bottom and sides of the pan. The butter will sizzle and prepare the pan to help the pancake develop a golden, crispy crust.
Step 5: Pour in the Batter and Bake
Pour the rested batter into the hot, butter-coated skillet, tilting the pan to spread the batter evenly across the surface. Return the skillet to the oven and bake for 15 to 20 minutes. Watch the magic happen as the pancake puffs up and turns a gorgeous golden brown.
Step 6: Serve Your Baby Dutch Pancake
Once baked, your Baby Dutch Pancake Recipe is ready to be enjoyed. It’s best served hot and fresh right out of the oven for that perfect puff and irresistible texture.
How to Serve Baby Dutch Pancake Recipe
Garnishes
Topping your Dutch baby with fresh berries like strawberries, blueberries, or blackberries adds a lovely burst of freshness and color. A dusting of powdered sugar and a few mint leaves bring elegance and a bright finish. Don’t forget a scoop of vanilla ice cream for a luscious contrast between hot and cold.
Side Dishes
This pancake pairs beautifully with simple sides like crispy bacon or sausage for a salty, savory combination. A light, fresh fruit salad can also complement the dish perfectly, balancing the richness with natural sweetness and acidity.
Creative Ways to Present
Elevate your Baby Dutch Pancake Recipe by serving it in individual cast iron skillets or ramekins for a charming rustic touch. For a brunch gathering, you can create a pancake bar with various toppings and sides, letting everyone customize their own creation. Drizzle with honey or pure maple syrup to add extra sweetness and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the puffiness will decrease as it cools, but the flavor remains delicious.
Freezing
Freezing is not ideal for Baby Dutch Pancake Recipe because the texture changes significantly upon thawing. However, if necessary, wrap slices tightly in plastic wrap and place in a freezer-safe bag for up to one month.
Reheating
To revive your stored pancake, warm it gently in a preheated oven at 175°C (350°F) for about 5 to 7 minutes. This will help restore some crispness on the edges and warm it through without making it soggy.
FAQs
Can I make this recipe dairy-free?
Yes! You can substitute the milk and whipping cream with almond milk or coconut milk, and use a dairy-free butter alternative. The texture might vary slightly, but the pancake will still taste fantastic.
What makes the Baby Dutch Pancake puff up so much?
The secret lies in the eggs and the hot oven-safe skillet. The eggs create steam when heated, which causes the batter to rise dramatically, while the preheated skillet ensures rapid cooking from below.
Can I add other flavors to the batter?
Absolutely! This recipe is very versatile. You can experiment by adding a splash of orange extract, a pinch of cardamom, or even grated apple for a fun twist.
Is it necessary to rest the batter?
Resting the batter is highly recommended. It allows the flour to hydrate fully, resulting in a tender texture and better rise during baking. Skipping this step might lead to a denser pancake.
How big should the skillet be?
A 9 to 10-inch oven-safe skillet works perfectly for this recipe. It provides enough room for the batter to spread evenly and puff up without being too thin or thick.
Final Thoughts
There is something truly magical about the Baby Dutch Pancake Recipe that makes breakfast feel like a celebration. Its fluffy rise, golden edges, and simple yet elegant flavors bring joy to the table every time. Whether you’re making it for a leisurely weekend brunch or surprising loved ones on a special morning, this recipe is sure to impress. Give it a try and watch it become a beloved classic in your home!
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Baby Dutch Pancake Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baby Dutch Pancake is a delightful and fluffy oven-baked treat made from a simple batter of milk, cream, flour, eggs, and spices. Baked to golden perfection in an oven-safe skillet, it puffs up beautifully and is traditionally served warm with fresh berries, vanilla ice cream, powdered sugar, and mint leaves for a deliciously comforting breakfast or dessert.
Ingredients
Pancake
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup flour (65g)
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (savory) or cinnamon powder (sweet)
- 4 tbsp butter
Toppings
- Strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a mixing bowl, combine milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and a pinch of cinnamon powder or nutmeg, depending on your preference for sweet or savory. Whisk or blend the mixture thoroughly until smooth and free of lumps.
- Rest batter: Pour the batter into a measuring cup or container and let it rest at room temperature for 15 to 20 minutes to allow the flour to fully absorb the liquids, which helps achieve a better texture.
- Preheat skillet: Meanwhile, place an oven-safe skillet in the oven and preheat it to 200°C (392°F) so that it will be hot when you add the batter.
- Add butter: Carefully remove the hot skillet from the oven and add the butter, swirling the pan to melt the butter evenly and coat the bottom and sides to prevent sticking and enhance flavor.
- Pour batter: Immediately pour the rested batter into the hot skillet with melted butter. Tilt the skillet gently to spread the batter evenly across the bottom and sides.
- Bake: Place the skillet back in the preheated oven and bake for 15 to 20 minutes, or until the pancake puffs up dramatically and turns a golden brown color on top.
- Serve: Remove the Dutch baby pancake from the oven and serve it warm topped with fresh strawberries, blueberries or blackberries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a fresh finishing touch.
Notes
- Resting the batter is critical to ensure the pancake puffs nicely and has a tender texture.
- An oven-safe skillet, such as cast iron or heavy stainless steel, is essential for even baking and ease of use.
- Adjust toppings based on seasonality and preference; fresh fruits and ice cream complement the warm pancake beautifully.
- For a savory variation, omit sugar and cinnamon, and use nutmeg instead; serve with cheese or herbs.
- Be cautious when handling the hot skillet, use oven mitts to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
