Baby Dutch Pancake – your easy single pancake

Start your day off right with our Baby Dutch Pancake! This fluffy, crispy golden brown edges and tender center, is a delightful twist on traditional pancakes, baked in a sizzling-hot buttered skillet. they’re light, yet very filling and crunchy. The best part is no flipping is required!

This is a smaller version of the Dutch baby pancake or German pancake. You can choose to serve sweet with berries, a sifting of powdered sugar, and maple syrup. For the savory side, add cinnamon, mushrooms, a sprinkling of cheese, or your favorite toppings. It’s very customizable and only takes 25 minutes to make!

German Pancake is a Dutch baby pancake?

The Dutch Baby pancake, also known as a German pancake or a Dutch puff, is a type of pancake derived and originally from the German pancake dish known as “pfannkuchen.” Despite its name, it is not Dutch in origin but rather German. The confusion likely arises from the “Dutch” reference, which may be a corruption of the word “Deutsch,” meaning German.

A Dutch baby pancake is a giant pancake that serves multiple people. They are puffier and thinner than American pancakes because the batter is baked until it puffs up like a popover. Their texture is more similar to a crepe—soft and thin in the middle, but with crispy, puffed edges. They’re absolutely delicious! It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast. 

By the way, unlike other types of pancakes, Dutch babies are baked in the oven instead of fried on the stove. They also don’t contain leaving ingredients, such as baking powder or baking soda. You probably already have everything you need at home to make this Dutch baby pancake. Why? The batter is made with basic pantry staples like butter, eggs, milk, flour, sugar, and salt. That’s it!

Dutch Baby vs Baby Dutch Pancake

I know it is still the same words but just being switch it up. However, Dutch Baby Pancake and Baby Dutch Pancake are not exactly the same thing, although they are very similar. While the names might be confusing, both offer a delicious and impressive puffy pancake experience! Let’s explore what makes them unique:

1. The Dutch Baby;
   • The Dutch Baby is made with a simple batter of eggs, flour, milk, and sometimes a hint of sugar. We simply pour the batter into a preheated skillet and let the oven do its magic. The result? A delightful contrast of textures – a soft, eggy center surrounded by crispy edges. Due to its size, a Dutch Baby is typically enjoyed as a single serving or shared amongst a few people. It’s kinda the mommy pancake to the baby
2. The Adorable Baby Dutch:
   • The Baby Dutch Pancake takes the Dutch Baby concept and creates bite-sized wonders! The recipe and cooking method are similar, but instead of a single large skillet, these cuties are baked in individual ramekins or small oven-safe dishes. This results in charming individual portions, perfect for a solo breakfast, brunch with friends, or even a light dessert. While they still puff up beautifully, they are smaller in scale compared to the traditional Dutch Baby. Some Baby Dutch recipes even allow for finishing them on the stovetop for an extra crispy bottom, making them even more versatile.

So, both baby Dutch pancakes and traditional Dutch baby pancakes offer a delicious and visually appealing way to enjoy a pancake experience! exactly what we’re going to make today is The baby Dutch Pancake, a small cutie baby that you can enjoy for your own with simple ingredients!

Ingredients of Baby Dutch Pancake

• Milk (125ml); I recommend using whole milk at room temperature. Milk combines with the flour to add moisture and helps create the batter
• Whip cream (65gr); I’ve seen the other recipe not using whipped cream, While not essential, whipping cream adds a touch of luxury and richness to your baby Dutch pancake. This should also be at room temperature. You can use it as a topping too.
• Flour (65gr); Flour adds structure and is the foundation of the pancake. I use all-purpose just fine.
• Eggs; Eggs make the pancake rise.
• Sugar; Just a little bit of sugar adds the perfect amount of sweetness to the pancake.
• Vanilla extract; Just a splash of pure vanilla extract makes all the difference. A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
• Lemon zest; The citrus really compliments the eggy flavor Adding a small amount of lemon zest can add a bright, citrusy note to savory baby Dutch pancakes.
• pinch of Nutmeg (savory) or Cinnamon powder (sweet)
• Butter; softened or melted. I use unsalted. Butter adds flavor and richness to the pancake and it also gives it that beautiful golden brown color around the edges.

Topping;

This is where you can get creative! Popular choices include fresh fruit, whipped cream, maple syrup, powdered sugar, chocolate sauce, or even savory options like cheese and herbs. While, here I make sweet baby Dutch Pancake with Strawberry, Blueberry/ Blackberry, Vanilla ice cream, Powdered Sugar, Mint leaves

How to Make Baby Dutch Pancake

First thing first, Grab your blender or a large bowl. Whisk together the milk, flour, eggs, sugar, vanilla extract, lemon zest, and cinnamon powder (if using for sweet). Then, blend until smooth! Make sure no flour lumps are remaining for a flawless and even-cooking batter.

The second step, pour the batter into a measuring cup. Now comes the magic! Let the batter rest for 15-20 minutes. This allows the flour to absorb the liquids and the gluten to relax, leading to a lighter and airier pancake. Patience is key!

Meanwhile, you wait the rest time, now start to preheat your oven-safe skillet (cast iron is ideal!) to 200 degrees Celsius (400 degrees Fahrenheit). This ensures the pan is scorching hot when you add the batter.

Then, carefully remove the hot skillet from the oven. Add a generous knob of butter (around 2 tablespoons) and swirl the pan to melt it completely. The melted butter coats the bottom and sides, preventing sticking and adding richness.

Start with gently pouring the batter from the measuring cup into the hot, buttered skillet. and Tilt the pan to spread the batter evenly for a uniform rise and beautiful golden color.

Bake and Serve!

Baking to Golden Perfection (Next Step):

The next step is bake in single skillet. Pop the skillet back into the oven and bake at 200 degrees Celsius (400 degrees Fahrenheit) for 15-20 minutes. Keep an eye on it towards the end to prevent burning. You’ll witness the pancake magically puff up and turn a delightful golden brown!

Be careful to take the skillet out of the oven and let the Dutch baby cool slightly.

Finally, your Baby Dutch Pancake is ready! Top it with your favorite goodies! Ice cream, fresh fruit slices, whipped cream, maple syrup, or even a savory option like cheese and herbs – the possibilities are endless. Enjoy your fluffy masterpiece!

Recipe Notes;

• Use room-temperature eggs and milk for optimal blending and a smoother batter. Cold ingredients can lead to a denser pancake.
• Don’t Skip the Rest: The 15-20 minute resting time allows the flour to absorb the liquids and the gluten to relax, resulting in a lighter and airier pancake. Be patient!
• Hot Pan, Happy Pancake: Preheat your oven-safe skillet to ensure it’s scorching hot when you add the batter. This creates a quick sear on the bottom, helping the pancake puff dramatically.
• To avoid sticking pancakes, make sure you use enough butter to coat the bottom and sides of the pan before adding the batter. If using a non-stick skillet, a little butter for flavor is still recommended.
• Use a blender to mix the pancake batter. You’ll want a very smooth and thin batter with no lumps for this recipe. After it’s blended, let the batter rest so the ingredients can come to room temperature.
• I recommend serving the Dutch baby pancake straight out of a hot oven, and bringing the skillet right to the table (set it on a trivet or towel, so you don’t scorch your table). The warm skillet will keep the pancake warmer for longer.

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