Dutch Baby Pancakes

Dutch Baby Pancakes - They're a cross between a crepe, a popover and a pancake, they are very easy and quick to make and incredibly delicious for breakfast or dessert| Let the Baking Begin!

I have totally survived my first 2 days of nursing school, which definitely calls for a celebration and these baby dutch pancakes are the perfect thing to celebrate with! They’re a cross between a crepe, a popover and a pancake, and are very quick and easy to make. Couple years ago I asked my husband for a gift cookie set from Costco, that included couple mini cast iron skillets and some pre-made cookie packets which you’re supposed to add eggs and butter to, then bake in those skillets. I never intended to make the cookies, but I liked the idea of using the mini cast iron skillets for other things.

Dutch Baby Pancakes - They're a cross between a crepe, a popover and a pancake, they are very easy and quick to make and incredibly delicious for breakfast or dessert| Let the Baking Begin!

I’m not sure what else they’d be good for, but they’re perfect for these individual servings of baby dutch pancakes – you get more browning and quicker baking time. Plus, they’re super cute! If this is your first time making them, you might want to grab a chair and sit next to the oven door to watch them rise and become all kinds of shapes. Not that I ever do that, or call my whole household to come and watch them rise. Of course not.

Oh and if you don’t have these mini cast iron skillets, not to worry. You can make them in a large skillet just as well. For a 10 inch round skillet I would recommend using 1 to 1.5 cups of batter, but it’s up to you. You can make them thicker and just pour the whole portion of the batter, or make them thinner by using only half. You want only a 1/4 inch layer of batter or less on the bottom of your skillet for the thin pancakes, so play it by ear.

Dutch Baby Pancakes

Ingredients:

2 eggs, large
1 egg white
1/2 cup flour
1/8 tsp salt
2 Tbsp sugar, granulated, white
2/3 cup milk, warm
1 tsp vanilla extract
2-3 Tbsp butter, for greasing the cast iron skillet

Also:
Cast Iron Skillet (either small 5 inch round, or larger)

How to make German Pancakes

1. Combine 2 eggs, 1 egg white, 1/2 cup flour, 1/8 teaspoon salt and 2 tablespoons of sugar in a bowl with a whisk, then continue stirring or whipping until the batter is smooth and no lumps of flour are seen. Add the warm milk and the vanilla extract and vigorously stir, until smooth batter forms.

2. Preheat oven to 400F with one big 10 inch round cast-iron skillet or several mini cast iron skillets (6 inch round), for 10 minutes. I have found that using ‘convection’ oven setting makes for puffier pancakes, then regular ‘bake’ setting.  Meanwhile melt the butter in the microwave or in a small saucepan.

3. Add butter to the skillet/s and swirl around to coat. Pour the batter into the skillet/s – use 1 to 1.5 cups of batter for 10 inch skillet, or 1/4 cup batter for 6 inch skillet. Bake until the pancakes are well puffed up and golden brown in color. For 5 inch pancakes it can take around 8-9 minutes; for 10 inch pancakes it might take about 20 minutes.  If you underbake the pancakes, they will shrink up a lot when you remove them out of the oven. Subtle shrinkage is ok, though.

SERVE: with a drizzle of melted butter, maple syrup and a squeeze of lemon juice while hot.

PREP AHEAD: Batter can be made up to 24 hours ahead of time. Just whisk it again right before using.

Dutch Baby Pancakes

Prep time:
Cook time:
Total time:
Author:
Recipe type: Breafast
Serves: 1-3 10" pancakes, or nine 5" pancakes

Ingredients

  • 2 eggs, large
  • 1 egg white
  • ½ cup flour
  • ⅛ tsp salt
  • 2 Tbsp sugar, granulated, white
  • ⅔ cup milk, warm
  • 1 tsp vanilla extract
  • 2-3 Tbsp butter, for greasing the cast iron skillet

ALSO:

  • Cast Iron Skillet (either small 5 inch round, or larger)

Instructions

  1. Combine 2 eggs, 1 egg white, ½ cup flour, ⅛ teaspoon salt and 2 tablespoons of sugar in a bowl with a whisk, then continue stirring or whipping until the batter is smooth and no lumps of flour are seen. Add the warm milk and the vanilla extract and vigorously stir, until smooth batter forms.
  2. Preheat oven to 400F with one big 10 inch round cast-iron skillet or several mini cast iron skillets (6 inch round), for 10 minutes. I have found that using 'convection' oven setting makes for puffier pancakes, then regular 'bake' setting. Meanwhile melt the butter in the microwave or in a small saucepan.
  3. Add butter to the skillet/s and swirl around to coat. Pour the batter into the skillet/s - use 1 to 1.5 cups of batter for 10 inch skillet, or ¼ cup batter for 6 inch skillet. Bake until the pancakes are well puffed up and golden brown in color. For 5 inch pancakes it can take around 8-9 minutes; for 10 inch pancakes it might take about 20 minutes. If you underbake the pancakes, they will shrink up a lot when you remove them out of the oven. Subtle shrinkage is ok, though.

SERVE:

  1. with a drizzle of melted butter, maple syrup and a squeeze of lemon juice while hot.

PREP AHEAD:

  1. Batter can be made up to 24 hours ahead of time. Just whisk it again right before using.

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Dutch Baby Pancakes - They're a cross between a crepe, a popover and a pancake, they are very easy and quick to make and incredibly delicious for breakfast or dessert| Let the Baking Begin!

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Comments

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  • Tanya

    That looks crazy delicious!

    · Reply
  • Tatyana

    Marina,
    These look amazing and supper easy with that list of ingredients! Thank you for sharing this with us!

    · Reply
  • Anna

    can i bake it in something else rather than a cast iron?

    · Reply
    • Anna

      another question, can i bake them in 4inch springform pans? how much batter would i use?

      · Reply
      • I’m actually not completely sure, but I would think between 1/4-1/3 cups should be ok? I’m also not sure how well they will rise in a springform pan though, but if you do it, would you let me know how it worked?

        · Reply
    • You can use anything really, but it is best if the skillet you use is heavy bottomed, so that it heats through well and retains heat before you pour the batter – that way the skillet will stay hot when you pour the hot batter and make the pancakes rise nice and tall on the sides.

      · Reply

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