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Dutch Babies

I love Dutch babies. No, not as in children (though I’m sure they’re all just lovely), but as in the large puffy, oven-baked pancakes.

Unlike regular pancakes, the batter has a much higher ratio of eggs to flour, which gives them the same sort of lift that you might find in a souffle. Unlike a souffle, you actually want these to fall when they come out of the oven – and they definiately will. Not to worry, though, because the indentation is perfect for filling with syrup or some gently cooked fruit. Though my favorite way to eat them is with a generous amount of maple syrup, I think that bananas are a good choice and I have also had good luck with both apples and berries on top of Dutch babies.

It is imperative that Dutch babies be served right out of the oven. This way, the texture will be perfect. The pancake will have a slightly crisp edge and a soft, almost custardy interior (which I attempted to capture in the photo below, when the pancake had deflated slightly) that gives them a perfect texture.

You will have to resist making another one immediately.

I made these in my 6-inch stainless steel skillet. Each one serves two people, or one very hungry person. Double the recipe and cook in a 10-inch skillet if cooking for 4-6 people.

A warning: my dutch babies are nowhere near as buttery as Molly‘s, but I’m not one for vast amounts of butter in the morning. If you are, try her recipe, instead.

Dutch Babies
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk (nonfat, lowfat or otherwise)
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 tbsp unsalted butter, melted and cooled slightly

Preheat oven to 425 degrees.

Place ovenproof frying pan (stainless steel or cast iron) in the oven to heat.
Whisk together eggs, flour, milk, sugar, vanilla, salt and melted butter until smooth.
Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven.
Bake for 15-20 minutes, until the Dutch baby is golden brown.
Slide from the pan onto a serving plate and serve immediately.
Serves 1-2.

Note: For a Dutch baby in a 10-inch skillet, double the recipe and cook for 20-25 minutes.

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32 Comments
  • Hilary
    July 2, 2006

    Beautiful! My mom used to make these for us when we were kids. She has an apple cinn. variation that is sooo good as well.

  • Cathy
    July 2, 2006

    I love these – but haven’t had one in ages. The temptation is too great to eat the whole thing! Like Hilary, this was a treat my mom would make for us – usually later in the evening on the weekend. We topped them with just confectioner’s sugar and lemon juice.

  • Jill
    July 2, 2006

    I never had these while growing up, but my sister-in-law sent me a recipe for them and we tried them this morning. They didn’t seem right, but seeing as how I wasn’t exactly sure what right was… The recipe she gave us doesn’t include the sugar or vanilla and they are cooked at 400° for 15 minutes. They didn’t seem to puff up as much as yours, but maybe if we alter the recipe to mimic your time/temp we’d be better off. (Plus I love the idea of the sugar and vanilla, better flavor! Have you tried any other extracts?)

  • Kate
    July 2, 2006

    these remind me a lot of french clafouti, which is an eggy pancake with fruit in it. I made one recently with cherries and almonds…Mmmm.

  • Clulinary
    July 3, 2006

    Looks lovely, I have never heard of this, also never seen (I’m verry Dutch and interested in traditional sweets) but sometimes it’s nice to add such nice looking sweets to our country.

  • J
    July 3, 2006

    hi nic, i’ve never had one of these, but your gorgeous pictures and lovely words have me hankering after some of that puffy, crisp-chewy, golden glory!

  • Anonymous
    July 3, 2006

    Nic, this was absolutely delicious and soooo easy to make. The moment I saw the photo, I was completely sold to make this fluffy looking yum yum. I had it with maple syrup and cool whip. By the way, I could eat the whole thing!! Thanks again for your wonderful food entry.

    JD

  • Corianne
    July 3, 2006

    dutch babies are cute, i can tell you that!

  • sherijberi
    July 3, 2006

    I laughed, I cried, it was better than “Cats”…but I have not made the recipe yet – only read your very funny entry.

  • Rosa
    July 3, 2006

    I’ve seen these in pancake houses but have never tried them. Now I must try making them! Thanks for the recipe! May I add you to my Favor-Eats?

  • Anonymous
    July 4, 2006

    Excellent! Filled them with strawberries and blueberries, topped with whipped cream, for the 4th.

    Thanks for the lightened but excellent recipe.

  • Ellie
    July 5, 2006

    Amazing! My pancake-lovin boyfriend may actually die with joy when I try these on him! Thanks for the recipe and gorgeous photos!

  • christine
    July 6, 2006

    Yum! I’ve never heard of Dutch babies (of the food kind) and now I wish I had known of it earlier. It sounds like something right up my alley, considering my love for pancakes. Will have to try this!

    So they must be baked in the oven, not on the griddle like pancakes?

  • keiko
    July 6, 2006

    Nic – this must taste as lovely as its name – beautiful babies 🙂

  • cin
    July 7, 2006

    now where is my cast iron pan…

  • baking_diva
    July 7, 2006

    This is going to sound dumb… but can I use a deep pie dish/tin instead? My oven is too small to fit a skillet in.

  • Nic
    July 7, 2006

    Christine: Yes, they must be baked in the oven.

    Baking_diva: That isn’t a dumb question, it’s a great one! And yes, this should work in a pie dish, it will just be a little harder to handle because of the lack of a handle. Also, use glass/Pyrex/metal and not ceramic. You need something that transfers heat really well.

  • baking_diva
    July 9, 2006

    Thanks Nic!

    Am going to try this baby out 🙂

  • A
    July 9, 2006

    I just tried this recipe now and love it. Way better than pancakes.

  • Sarah
    August 15, 2006

    Nic, I’m a little late in leaving a comment to this delicious post, but in response to your comment about what else to use if you don’t have a cast iron pan, I must say that ceramic transfers and holds heat really well! But a metal pie tin, on the other hand, does not (just think about how long each of those things stays hot after taking them out of the oven).
    Love the recipes.

  • Nic
    August 15, 2006

    Ceramic is good for slow and steady heat transfer, Sarah, but in this case you want hot and fast. You would have to preheat a ceramic dish for a very long time before using it, and I would not guarantee that it would work. I’d save the ceramic dish for pie.

    But, I will also note that I didn’t mean one of those disposeable aluminum tins when I said metal. I meant an actual metal baking dish.

  • Heather L
    September 12, 2006

    This recipe turned out VERY well! Thank you! It was so yummy – and a good dinner. 🙂

  • Cinara
    December 1, 2006

    Hi, Nic! I’ve tried your recipe for Dutch Babies, and they were so great I had to post the recipe in my blog! Of course I included a link to your recipe, and translated some of your comments to portuguese. Thanks for another wonderful recipe!

  • Chris
    September 6, 2007

    These are fantastic, and as an alternative to the traditional toppings of lemon/confectionar’s sugar, try filling the interior with warm apple sauce and sausage jsut prior to serving. Mind numbingly good.

  • Rain
    October 29, 2007

    Made this yesterday morning and it was delicious. I usually use a recipe with lots more butter in it but I must say that I preferred this one.

  • judi0044
    May 9, 2008

    I’ve made these plain and with apples in my cast iron skillet. I melt butter in the pan and pre-heat the skillet in the oven at the same time. Some folks expect them to be like a regular pancake which they aren’t. They’re so yummy. My husband was amazed the first time he saw one coming out of the oven – so puffy.

  • Michael Whitenight
    November 10, 2008

    I first had ” Pfannekuke (sp)?” in Delft Netherlands in 1980, I have tried for years to duplicate FINALLY the taste is right the texture is right!!! I like to caramelize some apples in the bottom of the skillet prior to adding batter, Yum! these can also be savory by adding cooked bacon not my style tough,I have been back to NL many times still never found the delft pankake house maybe I spent too much time in Amsterdam!!! btw in 1980 I was a poor soldier and all i could afford was a pannekuken glad it work out that way

  • gillian
    March 22, 2010

    I’m SOOOO trying this! Looks right up our alley!!

  • Lee
    July 20, 2010

    I haven’t tried the recipe but I’m sure it is good. What I want to know is where to get the 6 inch stainless steel skillet. I can’t find it anywhere.

  • Mar
    January 5, 2011

    I just finished eating my dutch baby ( 🙂 ) . It was incredible! Thank you for the recipe.

  • James
    November 25, 2012

    I have recently discovered the art of cooking Dutch Babies. I Usually have one a week or some times more if my wife wants one to.
    I like using brown sugar, cinnamon and nutmeg. Way to addicting.

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