I keep making ’em, these things called Dutch baby pancakes. What exactly are they, you ask? And do they have anything to do with the Dutch or the Netherlands?
I posed this question to my cousins who live in the Netherlands and they said no. To be more accurate, the Dutch have Dutch MINI pancakes and they are called poffertjes. They are definitely delicious, but they look nothing like these “babies”.
Whatever the origins, one thing’s for sure: Dutch baby pancakes are freaking delicious. They’re also super fun to make and very versatile. You basically pour batter over hot butter in a cast iron skillet (or very hot saucepan) and bake it in the oven and top with filling of your choice.
A few minutes after you pop the pan in the oven, the batter starts to rise like a soufflé … very syiok lor!!
Moment of truth, when you pull it out from the oven!
The best thing about Dutch baby pancakes is you don’t need to measure the ingredients. I usually start with 2 eggs (because I’m feeding 2 humans), add a couple of tablespoons of flour, milk, salt and sugar, and voila.
There isn’t much difference in the taste. Maybe if the eggs are bigger, they turn out eggier, but that’s about it. Honestly, these are the most unscrew-up-able pancakes you can ever make!
From savoury to sweet, the sky is the limit when it comes to the toppings
If I want to use something that needs melting in the oven, like cheese, I usually take out the pancake after it’s cooked, scatter the cheese – and other fillings – on top and pop it back into the oven for 1-2 minutes.
So far, I’ve tried pairing them with smoked ham and gorgonzola cheese, creamy mushrooms, rocket, salmon and even sambal hae bee! You can also add berries and cream and turn it into a dessert .. oh God, my mouth is watering even as I type this. Help!!!
For more easy breakfast recipes, check out my breakfast casserole!
Dutch Baby Pancakes
Equipment
- Dutch oven or cast iron skillet, mixing bowl, whisk
Ingredients
- 2 eggs
- 3 tbsp flour
- 100ml milk
- pinch of sugar
- pinch of salt
- 2 tbsp butter
Instructions
- Preheat oven to 220 C.
- Whisk together eggs at room temperature with flour, milk, a pinch of sugar and salt and milk until batter is thoroughly mixed and there are no lumps. This is your pancake batter.
- Heat up ovenproof Dutch oven or cast iron skillet and add butter. Heat until melted and sizzling. It's important that pan must be hot.
- Pour pancake batter over hot butter - you don't need to stir and mix the two liquids evenly together; it will turn out fine.
- Immediately pop your skillet/pan immediately into preheated oven and bake for 15 minutes. Do not open the oven during this time. If you have a glass door, you can see how the batter rises!
- Remove from oven at the 15th minute. Depending on the oven, it would have deflated or still be standing high and proud.
- Now's the time to add toppings. If adding cheese, scatter it in the centre and return to oven for another 1-2 minutes to melt it slightly. Done!
Notes
Dutch Baby Pancakes - Quick FAQ
1. What is a Dutch baby pancake? A Dutch baby pancake is a large, oven-baked pancake cooked in a hot buttered pan or cast iron skillet. It puffs up dramatically during baking, creating a light, airy texture similar to a soufflé, and can be served with either sweet or savoury toppings. 2. Are Dutch baby pancakes from the Netherlands? Despite the name, Dutch baby pancakes are not from the Netherlands. The name is believed to be derived from the word “Deutsch,” referring to German-style pancakes. Traditional Dutch pancakes are usually smaller and include mini pancakes called poffertjes. 3. What is the difference between Dutch baby pancakes and poffertjes? Dutch baby pancakes are large, oven-baked pancakes that rise dramatically and are usually served sliced. Poffertjes are small, fluffy Dutch mini pancakes cooked in a special pan and served in bite-sized portions. 4. Why do Dutch baby pancakes puff up in the oven? Dutch baby pancakes puff up because the batter contains eggs and liquid that create steam when baked in a very hot pan. The steam causes the pancake to rise and form its signature airy texture. 5. Do you need a cast iron skillet to make Dutch baby pancakes? A cast iron skillet is ideal because it retains heat well, helping the pancake rise properly. However, any oven-safe pan or saucepan that can hold heat effectively can also be used. 6. Do Dutch baby pancakes require precise measurements? Dutch baby pancakes are very forgiving and do not require exact measurements. A simple ratio of eggs, flour, milk, and a small amount of sugar and salt is usually enough to produce a successful pancake. 7. Why did my Dutch baby pancake not rise? A Dutch baby pancake may fail to rise if the pan is not hot enough before adding the batter. Using room-temperature ingredients and ensuring the butter is sizzling before pouring in the batter helps create the desired puff. 8. Can Dutch baby pancakes be made savoury? Yes, Dutch baby pancakes are very versatile and can be served with savoury toppings such as cheese, mushrooms, smoked ham, salmon, or even spicy condiments. Adding toppings after baking helps maintain the pancake’s texture. 9. Can Dutch baby pancakes be served as dessert? Dutch baby pancakes can easily be turned into desserts by adding toppings such as berries, whipped cream, chocolate, or syrup. Their light and airy texture pairs well with sweet fillings. 10. How do you add toppings to Dutch baby pancakes? Toppings can be added after the pancake is baked. If using ingredients that need melting, such as cheese, scatter them over the pancake and return it to the oven for one to two minutes.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.