Join 11,000+ other food lovers enjoying weekly recipes.

Dutch Baby Pancakes

Dutch baby pancakes in a cast iron a cooling rack.

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 pancakes in cast iron skillets.

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:

  • eggs, large
  • egg white
  • flour
  • salt
  • sugar, granulated, white
  • milk, warm
  • vanilla extract
  • butter, for greasing the cast iron skillet

Also:

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.

More Breakfast recipes:

Dutch Baby Pancakes

Dutch Baby Pancakes | Let the Baking Begin!
5 from 1 vote

These fluffy dutch pancakes are a cross between a crepe, a popover, and a pancake. A quick and simple breakfast recipe.

Author: Marina | Let the Baking Begin!
Course: Breafast, Dessert
Cuisine: American
Keyword: dutch panakes, pancake recipe
Calories: 777 kcal
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 10" pancakes, or nine 5" pancakes

Ingredients

ALSO:

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

Instructions

  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 400°F 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:

  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.
Nutrition Facts
Dutch Baby Pancakes
Amount Per Serving (6 servings)
Calories 777 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Cholesterol 405mg135%
Sodium 740mg32%
Potassium 452mg13%
Carbohydrates 81g27%
Fiber 2g8%
Sugar 33g37%
Protein 26g52%
Vitamin A 1450IU29%
Calcium 233mg23%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

Please give this recipe a STAR RATING




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Oksana

    Hi Marina … I have set of 4 pics 5 inches cast iron skillet so how much batter I will need ?? Thank you Oksana

    · Reply
    • Hi Oksana,
      To be honest, I am not completely sure. But, if I had to guess I would think about 1/4 cup should be enough. You want about 1/4 of an inch layer along the bottom of the skillet.

      · Reply
      • Oksana

        Thank you so much

        · 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
  • Tatyana

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

    · Reply
  • Tanya

    That looks crazy delicious!

    · Reply

As seen in