Dutch Baby Pancake Recipe
When I was pregnant with Nevaeh we were young and broke. There was barely anything in the house to eat so I typed in a few things we did have and found a recipe similar to this.
I remember being so happy fueling up with this delicious treat and some maple syrup. I have added the pears on as an added bonus- making them that much sweeter and giving it a bit more sophistication.
What is a Dutch Baby?
A Dutch Baby, to me, most resembles a pancake. Probably because I added maple syrup to it the first time. That being said, it also has some resemblance to a Yorkshire pudding and popovers. It’s just a crunch outside, slightly soft inside of eggy goodness.
Do You Have to Use a Dutch Oven/ Cast Iron?
Absolutely not! The oldest pan in my repitore (which is by far my favorite) is a stainless steel, flat sided skillet and often times I will use it.
As long as the vessel is oven safe and has higher sides, you’re good to go.
And if you’re looking into buying a Dutch Oven, I recommend this one.
Helpful Tips
You don’t have to blend it
Instead, you can whisk or mix it by hand; however, using a blender is nice because it gets out any clumps.
Yes, you do need to put the pan in the oven first
This ensures a nice, crisp edge. That’s the goal, folks.
Get creative
You can make your dutch babies sweet or savory. I chose to use the pears because I think they taste good with the dish. I have seen people add other ingredients like: Nutella, cinnamon apples, sausage, veggies, and even chorizo!
You can pre-make the batter
While I recommend baking it when you want to eat it; you can pre-make the batter, give it a stir and pour into the hot pan. One step easier.
Pictures
Dutch Baby with Cinnamon Pears
This dutch baby is the perfect thing to make when you don’t want to spend the time cooking pancake after pancake. Just place in the oven, let it cook while you do other things, and then top with your favorite toppings before serving. With this recipe, you’ll be a multi-tasking genius with a great taste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Breakfast
- Method: Oven, Stove
- Cuisine: American
Ingredients
For the Dutch Baby:
- 3 large eggs, room temp
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3/4 c. Whole milk, room temperature
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3 tbsp. butter; melted, slightly cooled, and divided
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1/2 c. flour
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2 tbsp. cornstarch
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Pinch kosher salt
For the Spiced Pears:
-
1 lb. ripe pears, cored and cut into 1 inch pieces
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2 tbsp. butter
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1/2 c. Sugar
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Powdered sugar, For garnish
Instructions
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Place a medium cast iron skillet, in the oven and preheat to 450 degrees.
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Blend eggs in a blender on high speed until frothy, about 1 minute. With the blender still going, gradually add in the milk and 2 tablespoons butter, blending for an additional thirty seconds.
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Stop the motor and add the flour, cornstarch, and salt, mixing until combine but no more (or it can get tough).
- Using an oven mitt, take your cast iron out of the oven and, with the egg mixture close at hand, add the remaining 1 tbsp. to the pan. Once fully melted, quickly add in the egg mixture and place back in the oven.
- Bake for another 20-25 minutes until it’s puffed and browned around the edges.
- While the egg mixture is baking, make the pear recipe. Heat a sauté pan over medium heat and melt the butter until it gets foamy.
- Add the pears and let sit for a minute to caramelize.
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Over the next ten minutes, move the pears around until they soften and evenly brown.
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Sprinkle the sugar over the pears, stir evenly and allow the sugar to melt. Cook another few
minutes until pears are tender.
- Take dutch baby out of the oven and slide onto a platter. Add pear mixture to the middle.
- Let cool slightly, add powdered sugar to top, slice, and enjoy!
Notes
You can omit the pear topping and add other toppings such as caramel sauce or maple syrup. You can also change out your fruit based on what is in season.
Looking for Another Recipe?
Try our chocolate zucchini bread!
