A Dutch baby pancake, also known as a German pancake, a Bismark or a Dutch puff, is a single large pancake that is baked in the oven and cut into wedges to serve. Dutch baby pancakes are prepared in an extremely hot cast iron pan with a batter that puffs up in the oven and then quickly falls, forming a round bowl shape that can be filled with a variety of toppings.
The pancake batter is quite thin yet very smooth and creamy. It is simply flavored with cinnamon and vanilla. Dutch baby pancakes are characterized by their tall sides with a crispy rim, and a substantial, custardy center. Trapped steam causes the batter to lift and inflate like a balloon which then deflates after being removed from the hot oven.
Traditionally, the pancake is served with a sprinkle of freshly squeezed lemon juice and powdered sugar. They can also be topped with a drizzle of maple syrup, a scoop of jam, or with your favorite fruits such as stewed apples or fresh berries.
Dutch baby pancakes are great for serving a crowd at breakfast or brunch because they make a beautiful centerpiece for the table that garners "ooh's" and "ahh's" from all your guests. Plus, as a host, you aren't stuck in the kitchen working over a hot griddle flipping pancakes for your hungry guests! Everyone can sit down at the same time and enjoy a leisurely morning.
- 6 eggs, room temperature
- 1 cup milk, room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 5 tablespoons butter
- Toppings and Fillings:
- Powdered sugar
- Fresh fruit
- Maple syrup
Gather the ingredients.
Preheat oven to 450 degrees F. Place a large, heavy ovenproof pan (10-inch cast iron skillet) in the oven until hot and sizzling. While pan is heating, prepare your batter.
In a large bowl, beat the eggs until light and frothy.
Add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more.
The batter will be thin, but very smooth and creamy.
Remove the hot skillet from the oven and add the butter.
Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown.
When you first remove the pancake from the oven you may be in awe of how much that thin batter grew and puffed in such a short time! It will soon deflate in the center, forming a large well that can be filled with your favorite toppings.
To serve, cut into serving size wedges and transfer to individual serving plates and serve immediately.