The Dutch baby pancake may seem extremely decadent but it is a very simple dish to put together. Dutch baby pancakes are similar to Yorkshire pudding or popovers. Despite being called ‘Dutch’ these pancakes likely came from the German pancake Pfannkuchen. The term “dutch” is likely derived from the German word Deutsch, which means German. The style of Dutch Baby Pancake I make likely originated in Seattle in the early 1900’s. 

Dutch Baby Pancakes are my favorite quick and delicious breakfast dish to make. They look so luxurious but are so easy to bake. The easiest way to make the dish is to throw the ingredients in the blender before letting it rest for about 10 minutes. Then throw the batter in your piping hot skillet and let it rise!

If you want that large rise and darker top you have to leave it inside for at least 15 minutes and try and resist opening the oven. Leave it in until you see great color. Be careful because at the high temps it is cooked at it can go from perfect to burned very quickly.

You can top off your Dutch Baby Pancake with whatever toppings you like. Some of my favorites are maple syrup, lemon curd, whipped cream, and strawberries. It tastes amazing with just a squeeze off lemon as well.

I hope you use this recipe Dutch Baby Pancakes to make your own sumptuous breakfast. Enjoy!

Dutch Baby Pancake

A delicious custardy pancake that can easily be made in a cast iron skillet.

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Ingredients

  

• 4 large eggs
• 4 tbs butter
• 1/2 cup spelt
• 1 cup milk
• 3 tbs of granulated sweetener allulose, coconut sugar, stevia
• 1/4 tsp cinnamon
• Sprinkle of freshly grated nutmeg

Instructions

 

• Preheat the oven to 425 degrees.
• Put a 10 inch skillet into the oven to heat up while you prepare the batter.
• Combine the eggs, flour, milk, sugar and cinnamon. Mix or blend the ingredients until very smooth. I prefer using a high speed blender.
• Let the batter sit for 5-15 minutes.
• Carefully pull the skillet out of the oven and add the butter. Put the skillet back in the oven until the butter has fully melted but hasn't browned. About 5 minutes.
• Once the butter is melted add the batter to the pan, return the pan to the oven. Close the oven door and do not open for 15 minutes. After 15 minutes check to see if it is finished. If not, check again in 3-5 minutes. Pull out the pancake when the edges are a nice deep brown and the middle is set.
• Top off with the freshly grated nutmeg and the toppings of your choice.