If you're thinking, "What IS a Dutch baby?" Don't worry, you're not the only one who's ever asked me that. Whether you call it a puff pancake, German pancake, a Bismarck, or a Dutch puff, it means the same thing: a big, delicious puffy pancake that you bake in the oven!
I've got lots of good news to share with you.
For starters, Dutch baby pancakes taste SO good.
They're sweet, buttery, and almost melt in your mouth. On top of that, they are sooo easy to make! They only require a few ingredients, most of which you likely already have in your kitchen. Win, win, win!
Dare I say, I think they're even easier than traditional pancakes, because you don't have to stand there worrying about flipping times, etc.
Not to say classic pancakes aren't AWESOME, too (I have my best classic pancake recipe here).
But Dutch baby pancakes are their own, delightful thing and you NEED to try them!
What to Put on Your Dutch Baby Puffed Pancake
You can put pretty much whatever you'd like on your puff pancakes.
Start with what you'd put on regular pancakes, and go from there. I really like to top mine just with a bit of powdered sugar and syrup. But some days, jam on top is all I want!
They're also great with a drizzle of Nutella, or berries, or lemon juice...mmm! (Speaking of lemon juice, in 2021 I added a lemon Dutch baby recipe to my site! Find it here: Vanilla and Lemon Dutch Baby Pancake)
How to
My Favorite Dutch Baby Puff Pancake Recipe
Ingredients
- 3 large eggs
- 2.5 tablespoon butter melted, 0.5 tablespoon used to grease the skillet
- ½ cup flour
- ½ cup milk
- 1 teaspoon vanilla extract or more, to taste
- 1 tablespoon sugar
- ¼ teaspoon salt
Instructions
- Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.
- Melt 2.5 tablespoon of butter in the microwave.
- In a mixing bowl, whisk three eggs. Add flour, milk, sugar, salt, and vanilla, and 2 tablespoon of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased.Pour the batter into the hot, buttered skillet.
- Bake in the oven for 13-15 minutes, or until the dutch baby is puffy*, and slightly golden brown on top. Serve with powdered sugar, syrup, or your other favorite pancake toppings.
Notes
Nutrition
Oila!
By the way, I usually cut this into four pieces, so technically it could be four servings. That being said, I usually eat two of the pieces at a time! Especially if I'm not combining it with veggie sausage or some other tasty breakfast food.
And that's that! I hope you love it! Please let me know how it turns out if you decide to make it and which toppings you choose.
If you're hopping on the puff pancake/Dutch baby bandwagon, you HAVE to give my Caramelized Pear Dutch Baby a try too! Find the recipe right here.
Vegetarian Brunch Recipe Ideas
For other vegetarian breakfast recipes, try these out!
- CHEESY GARDEN VEGETABLE EGG BAKE
- SAVORY BREAD PUDDING WITH GOAT CHEESE & HONEY
- BROCCOLI CHEDDAR EGG AND HASH BROWN CASSEROLE
Happy eating!
xo - C
Autumn B.
Delicious! Thanks for the recipe.
Chelsea Kram – XO&So: Vegetarian Comfort Food
Hi Autumn! I'm so glad you liked it! Thank you so much for leaving a comment and review...it means so much to me!
Allison Corner
My husband and I have always wanted to try one but the wait time to cook always deterred us. This was amazing! Thank you! I want to add fresh grated nutmeg the next time because it reminded me of my mom's custard pies ❤. I'd share a picture but it was gone too quick.
Chelsea Kram – XO&So: Vegetarian Comfort Food
I'm so happy you enjoyed it! Adding nutmeg sounds delicious, I'll have to try that next! XO
Maria
What size pan should be used?
Chelsea Kram – XO&So: Vegetarian Comfort Food
Hi Maria! I usually use a 10-inch skillet.
Randi
Just wanted to say thank you so much for sharing this recipe, I make it all the time! So easy and just great comfort breakfast for the weekend. Fave toppings are fresh berry sauce or some cooked apples with cinnamon. Might have to try the lemon version soon though. When I tell my friends about Dutch Babies they are intriguing- I tell them it’s basically a cross between a crepe and Yorkshire pudding. So beautiful!
Chelsea Kram – XO&So: Vegetarian Comfort Food
Thank YOU, Randi! I so appreciate you taking the time to let me know. You made my day 🙂
Stacy
Yum! Yum! Yum! I made this for the first time yesterday and I made it again this morning! I topped mine with fresh strawberries and blueberries, gave it a dusting of powdered sugar and a light drizzle of maple syrup! DELICIOUS!!!
Kathryn
Absolutely delicious and so easy to make! This is our new favorite breakfast. I made it for my extremely picky husband and his mother for breakfast on Christmas morning. They raved about it. My mother in law wants to make it for her friends. This is a keeper. Thank you so much!
Heather S.
This has become one of our favorite breakfast recipes, thank you so much for sharing. It's perfect! My teenage daughter was diagnosed with celiac about a year ago, and this works well even with her gluten free flour. It was great to have some favorite recipes still work with her new diet without huge modifications.
Heather S.
Forgot to mention - my daughter prefers hers with a little powdered sugar and syrup. I personally love a little bit of raspberry preserves and whipped cream. Delish! I love a lemon one, too, with whipped cream.
Chelsea Kram – XO&So: Vegetarian Comfort Food
This makes me so happy to hear! It's helpful to know it works well with gluten-free flour, too! Thanks Heather!
Barb
Do these need to be served right away ? Can they stay warm for a consumption later in the morning say to pack and go for an office breakfast?
Chelsea Kram – XO&So: Vegetarian Comfort Food
Hi Barb! They still taste good if they aren't served right away but puff pancakes deflate really quickly and their texture changes a bit over time so it's best to serve them fresh.