Dutch Baby Pancake

This Dutch Baby Pancake is fluffy, ultra filling, super easy to make and is a delightful American breakfast, snack, brunch, or dessert recipe.  This recipe is made in a cast-iron skillet and combines the elements of a pancake, popover, and a crepe!

Have You Heard of a Dutch Baby?

Recently we were visiting my husband’s brother and sister-in-law with their precious newborn at their house.  We had ordered takeout from a local Thai restaurant and were all rather full.  That is, until Jhet announced he was going to make a Dutch baby.

“A Dutch baby?  What in the world is that?!”

I almost wish I had not asked.  A Dutch baby is indeed the most delightful treat when you’re craving something slightly sweet.  And the best (or worst) part… it is SO stinking easy to make you almost cannot stop yourself from whipping one up!

Over the course of the next 2 days we watched as Jhet mastered the art of the Dutch baby.  After about 4 test batches a few things were decided that are absolutely crucial when making sure yours comes out fluffy and does not fall flat.  (See below for more details.)

Craving a Dutch Baby Pancake!

One night the following week Cohl and I were hanging out at the house.  We had just finished a big Confetti Kale Salad for dinner, but were both still a little hungry.  And then a lightbulb came on… we have all of the ingredients we need to make a Dutch baby!!

We called Jhet to see what the exact recipe was, but he was a little preoccupied soothing his little one.  So I Googled “How to make a Dutch Baby” and found a few recipes… but all varied slightly and were not made gluten-free or dairy-free.

So I did what I normally do… combined, altered, and tweaked the heck out of the recipes… and made this final recipe gluten-free and dairy-free so we could feel 100% guilt-free about enjoying 2 or 3 of them in one sitting!!

What is a Dutch Baby?

A Dutch baby pancake is an American popover that is baked in a cast-iron skillet in the oven and contains no chemical leavening ingredients.  It is sometimes referred to as a German pancake or a Dutch puff.

It was first enjoyed in the United States in the early 1900s.  The main ingredients include eggs, milk, and flour and sometimes a pinch of cinnamon and a bit of sugar are added.  Oftentimes it is served for breakfast, lunch, or dessert with a sprinkle of powdered sugar, fresh berries, lemon juice, and/or maple syrup.

How to Make

One of the best aspects of this recipe is how easy it is to make.  You most likely already have all of the ingredients and utensils on hand!  There are only a few ingredients that you will need when making this recipe.

Ingredients:

• Eggs – room temperature eggs are crucial.  Pull your eggs out of the refrigerator at least 30 minutes before you are ready to prepare the batter.
• Flour – all purpose flour or gluten-free 1-to-1 flour can be used.
• Almond Milk
• Sugar – completely optional but adds an extra bit of sweetness.
• Cinnamon – also totally optional but adds a nice spice.
• Vanilla – another optional ingredient but adds a depth of flavor.
• Coconut oil

Baking it Up!

While the ingredients are rather simple, there are a few crucial steps you want to pay attention to when making this breakfast recipe.

How to Make:

1. Set your milk and eggs out at room temperature at least 30 minutes before you start making your batter. *This step is crucial!!*
2. Preheat oven to 425 °F.
3. Whisk the eggs by hand for 1 minute.
4. Add flour, milk, sugar, cinnamon, and vanilla.  Stir until just combined.*
5. Add 2 tablespoons coconut oil to a cast-iron skillet and place in the oven while it is preheating for 1-2 minutes, or until oil is just melted. (Picture 1 above.)
6. Add batter to the skillet and bake in preheated oven for 20 minutes. (Picture 2 above.)
7. Reduce heat to 300°F , with the oven door shut!, and continue baking for 5 minutes.
8. Serve immediately with fresh berries, lemon juice, powdered sugar, or maple syrup and enjoy! (Pictures 3 and 4 above.)

Cook’s Tip: Do NOT over mix the batter in this step.  It is OK if you still have a few clumps of flour!

Substitution Ideas

While this recipe has been made gluten-free and dairy-free, there are a few substitutions that you can make if you do not need to worry about these dietary restrictions:

• Use regular all purpose flour instead of the gluten-free 1-to-1 blend.
  • If using the gluten-free 1-to-1, definitely use the Bob’s Red Mill 1-to-1 flour.  It works the best!
• Almond milk can be substituted with cashew milk, soy milk, or regular cow’s milk.
• Coconut oil can be replaced with regular butter, ghee, or vegan butter.

Different Toppings

Dutch baby pancakes are much like crepes and regular pancakes in that they are a wonderful canvas for an assortment of toppings.  A few that have been tried, tested, and loved include:

• Fresh strawberries, blueberries, and raspberries
• Powdered sugar
• Coconut whipped cream
• Fresh lemon juice and zest
• Honey or pure maple syrup
• Cooked apples with a touch of cinnamon
• A drizzle of Nutella or peanut butter.

The options are endless.  Let me know in the comment section below if you try some other toppings out and enjoy them!

Other Recipes like this:

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Paleo Lemon Blueberry Waffle Recipe | Gluten-Free

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Healthy Blueberry Overnight Oats with Chia Seeds

4.5 from 10 votes

Dutch Baby Pancake Recipe

This Dutch Baby Pancake is fluffy, ultra filling, super easy to make, and is a delightful American breakfast, snack, brunch, or dessert recipe. You only need a few pantry staples to whip this dish together.

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Course Breakfast, Dessert, lunch

Cuisine American

Keyword breakfast, brunch, easy, fluffy, healthy

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings

Calories 181 kcal

London Brazil

Ingredients

• 3 eggs whisked, room temperature
• ½ cup flour gluten-free 1-to-1
• ½ cup almond milk room temperature.
• 1 Tbsp. sugar
• Pinch of cinnamon
• ½ tsp. vanilla
• 2 Tbsp. coconut oil
• Fresh berries optional
• Powdered sugar optional
• Lemon juice, optional

Instructions

1. Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter.
2. Preheat oven to 425 degrees.
3. In a medium-sized bowl whisk the room temperature eggs.
4. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.
5. Place coconut oil in an 8-9-inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes.
6. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.
7. Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!

Recipe Notes

• Nutrition facts are calculated without any additional toppings.
• Other toppings you can try include: maple syrup, honey, Nutella, peanut butter, cinnamon apples, or coconut whipped cream.

Meal Prep and Storage

• To Prep Ahead: You can prep the toppings by slicing the fruit or making whipped cream the day before if needed.
• To Store: If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake.
• To Freeze: Again, freeze these pancakes without toppings. They should last in a freezer safe bag or container for up to 1 to 2 months.
• To Reheat: These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but they might get soggy.

Nutrition Facts

Dutch Baby Pancake Recipe

Amount Per Serving

Calories 181 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 122mg41%

Sodium 87mg4%

Potassium 45mg1%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 180IU4%

Calcium 66mg7%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.