Dutch Baby Pancake for Two (with a yummy twist)

Dutch Baby pancake tastes like a combination of buttery french crepes and a fluffy waffle; and it’s all presented in a form of an oversized pancake.

Dutch Baby (or “German pancake”) starts with a simple batter and a hot skillet. And then the magic happens. The batter puffs up in the oven, creating crispy edges and soft, custard-like center.

I’ll admit, this is my new favorite breakfast treat. It comes together in less than 5 minutes, and requires very little effort. And let me tell you, it tastes heavenly!

Dutch Baby Pancake is a great option for a weekend brunch. It won’t take you long to make, but it will surely wow your guests with its unique look and amazing taste.

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How to make Dutch Baby Pancake

Even though this giant pancake looks super fancy, it is incredibly easy to make.

Simply combine all the batter ingredients in a blender or food processor. You could also use a mixer, or whisk by hand instead. Preheat your baking dish in the oven. Take the dish out of the oven and add the butter. Once the butter is melted, pour in your pancake batter and bake. That’s it!

After you take your Dutch Baby out of the oven, serve it right away. The pancake puffs up in the oven, but quickly deflates at room temperature.

My secret ingredient

I’ve decided to make a yummy twist on the original Dutch Baby recipe.

To add some extra flavor, I went ahead and added a little bit of lemon zest to the batter, along with a pinch of cinnamon. Trust me, it transformed the whole dish.

If you’re not a huge fan of lemon flavor or cinnamon, just stick to vanilla extract. The pancake will still be absolutely delicious.

What do I use to bake Dutch Baby

I’m using a 6.5″ cast iron skillet to make this Dutch Baby pancake. However, you don’t need a cast iron skillet to make it.

Other options are:

• oven safe skillet, such as stainless still
• glass baking dish
• ceramic pie plate

Note: glass baking dishes usually take longer to heat through, so I would add an extra 5-10 minutes to the preheating time.

Tips and Tricks

adding enough butter

Yes, you do need a good amount of butter for the pancake not to stick to the pan and rise correctly.

smooth consistancy

For a smoother batter, make sure your eggs and milk are at room temperature.

make-ahead option

You could mix the batter the night before and store in the fridge. In the morning, give the batter a whisk, and it’s ready to be baked.

dutch baby for a bigger croud

My recipe yields 2 servings. If making Dutch Baby for a bigger crowd, simply double or triple the recipe. Also, make sure to use a bigger baking dish and add an extra 3-5 minutes to the baking time.

add flavor

You can totally experiment with your Dutch Baby and add different flavorings. Consider these additions:

Sweet:

• Fresh Berries (added into the dish after you pour the batter in)
• 1 tbsp Rum (mixed into the batter)
• 2 tbsp Cacao Powder (in place of 2 tbsp of flour from the total amount)

Savory: (omit the sugar)

• Parmesan (sprinkle on top of the batter)
• Garlic Seasoning (mixed into the batter)
• Herbs (fresh or frozen)

serving

Soon after you take Dutch Baby out of the oven, it starts to deflate. So make sure to serve it right away. Have all your topping ready before the pancake is done baking.

What to serve Dutch Baby with

Anything you would normally serve pancakes with goes well with Dutch Baby too. Traditional additions are:

• maple syrup
• honey
• yogurt
• fresh fruit or berries
• jam
• strawberry sauce (recipe from natashaskitchen.com)

This might sound like a weird idea, but I encourage you to give it a try: as soon as you take the pancake out of the oven, layer it with thin lemon slices. Lemon slices will add so much flavor and aroma to the dish! You don’t have to eat them if you don’t want to, but the fresh lemony flavor of the pancake will blow your mind. And you can still add some fresh strawberries or toppings of choice on top of the lemon. Dust your dutch baby with some powdered sugar, and breakfast is ready!

To make it a full Breakfast

To make it a full breakfast, try serving Dutch Baby with one of these sides:

• yogurt and berries
• egg scramble and avocado
• bacon
• breakfast sausage
• salad
• smoothie

For more delicious and healthy Breakfast Ideas, check out my Breakfast section. I also post a lot of quick and easy recipes over on my Instagram. I’ll be happy to connect with you there.

As always, feel free to experiment with flavors and fun additions. It would mean so much to me, if you could share your review, and let me know how you enjoyed the recipe.

Print Recipe

Dutch Baby

Dutch Baby (or "German Pancake") is a giant pancake, that tastes like a combination of buttery crepes and fluffy waffles. Perfect for a weekend brunch. Extremely easy to make too.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dessert

Keyword: breakfast, brunch, crepes, dessert, dutch, german, lemon, pancakes, quick, sweet, vanilla, waffles

Servings: 2

Cost: $1-2

Ingredients

Batter

• 2 Eggs large
• 1/2 cup Flour
• 1/2 cup Milk
• 1 tbsp Sugar
• 1 tsp Vanilla Extract
• pinch of Salt
• 1/4 tsp Cinnamon ground
• 1 tsp Lemon Zest (fresh or frozen)

For cooking

• 2 tbsp Butter unsalted

Instructions

• Preheat your oven to 450 F. Place an oven safe skillet into the oven to preheat for 10-15 minutes. I am using a 6.5" cast iron skillet*
• While the skillet is preheating, combine all the batter ingredients, using a blender, hand mixer, or a whisk. You want to end up with a smooth, runny batter. Let the batter sit on the counter for a few minutes.
• Remove the skillet out of the oven and add the butter. Place back into the oven for 1-2 minutes, or until the butter is all melted.
• Add batter into the buttered skillet and bake for 15-17 minutes, or until golden brown edges.
• Carefully remove the skillet out of the oven. Serve right away!

Notes

* see blog post for more options