Best served piping hot, this Dutch Baby is like a pancake pudding – perfect for any occasion! It’s an easy and quick bake, guaranteed fluffy and golden goodness!
Contrary to their name, ‘Dutch Baby’ pancakes actually have a German and American origin! In fact, they are not even the same as Dutch pancakes (pannenkoeken). Also known as Bismark, these pancakes were first found in the USA in the 1900s. The owners of a family restaurant called ‘Manaca’s Café” coined the name, Dutch Baby, for the dish that was of German origin!
I’d compare this delightful treat to a very thick pancake or crepe. By baking it for a few extra minutes, you can get wonderful crispiness on the base as well as around the edges! The crisp contrasted with the soft center, that is perfectly gooey with a generous serving of syrup – making these a new favorite at my place.
I love this recipe for its simplicity. It only requires a few basic ingredients – flour, eggs, sugar, milk, cinnamon, and vanilla. The mixture is then baked for 15-20 minutes. Dutch Babies are traditionally served fresh out of the oven with powdered sugar and syrup. Just leave out the sugar from the recipe and they can also be made savory. The savory ones are excellent with caramelized onion, bacon, cheese, potatoes – anything you’d enjoy on a crepe!
There is no time of day when Dutch Babies are not welcome! Whether it’s made for breakfast, lunch or dinner, this German pancake is a sure shot. One of the few things my entire family agrees upon is breakfast for dinner. Those three words bring harmony and happiness that nothing else can! Since my kids devour pancakes at a rate that almost frightens me, I
attempted to make these a little healthier using buckwheat flour! It does change how the pancakes rise, but I promise they are still delicious. My kids enjoyed them nonetheless, topped with a healthy dose of maple syrup and powdered sugar! The warm Dutch Baby paired beautifully with some fresh mango and blueberries.
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- 1/3 cup Buckwheat flour
- 1/3 cup Milk
- 3 eggs Eggs should be at room temperature
- 1.5 tsp sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- 1 Tbsp butter
- Preheat your oven to 220 C. Place an 8" cast iron skillet in the oven. If you don't have an oven proof pan, you can use a baking dish of the same size too.
- While the oven is getting preheated, blend together the flour, milk, eggs, sugar, vanilla and cinnamon powder in a blender until smooth.
- Once the oven is preheated, remove the hot skillet carefully from the oven and drop the butter in it. Swirl the pan around to coat the butter all over the base and the sides. Do this carefully as the pan will be very hot.
- Pour the pancake batter in the pan and put it back in the oven for 15-20 minutes until it's puffy and golden. Serve hot, topped with powdered sugar and fruits. Enjoy!