If you’re looking for a breakfast treat that’s as impressive as it is delicious, the Baby Dutch Pancake Recipe is your new secret weapon. This fluffy, golden delight puffs up perfectly in the oven and offers a delicate balance of sweet and tangy flavors thanks to lemon zest and a hint of cinnamon or nutmeg. It’s the kind of dish that feels fancy without needing fancy ingredients or complicated steps, making it a total winner for weekend brunches, special breakfasts, or whenever you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
One of the best things about the Baby Dutch Pancake Recipe is how simple and approachable the ingredients are. Each component plays an essential role, ensuring the perfect texture, flavor, and lovely puffed presentation that this pancake is famous for.
- Milk (1/2 cup/125ml): Adds creaminess and moisture to keep the batter smooth and tender.
- Whipping cream (1/4 cup/65g): Brings richness and helps achieve that tender, buttery crumb.
- Flour (1/2 cup/65g): The backbone of the pancake that gives it structure and a delicate bite.
- Eggs (2): Essential for the pancake’s rise and airy texture when baked.
- Sugar (3 tbsp): Adds a gentle sweetness that balances the tangy lemon and warm spices.
- Vanilla extract (1 tsp): Infuses a subtle aromatics that complements the other flavors beautifully.
- Lemon zest (1 tsp): Provides a refreshing brightness that cuts through the richness.
- Pinch of nutmeg or cinnamon powder: Nutmeg offers a warm, savory note, while cinnamon brings a cozy sweetness—choose based on your flavor mood.
- Butter (4 tbsp): Used for coating the pan, it creates a beautifully crisp, golden crust and adds flavor.
- Toppings (strawberries, blueberries/blackberries, vanilla ice cream, powdered sugar, mint leaves): These elevate the dish with freshness, creaminess, and a touch of elegance.
How to Make Baby Dutch Pancake Recipe
Step 1: Combine Ingredients
Start by whisking together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of either cinnamon powder or nutmeg in a large bowl. Make sure to blend well until everything is smooth and there are no lumps—this is key to ensuring your pancake rises beautifully and has a velvety texture.
Step 2: Rest the Batter
Pour your batter into a measuring cup or bowl and let it rest for 15 to 20 minutes. This pause allows the flour to fully absorb the liquids, which enhances the pancake’s structure and will help it puff up magnificently in the oven.
Step 3: Preheat the Skillet
Place an oven-safe skillet into the oven and preheat it to 200°C (392°F). This step is crucial because a hot pan is what makes the edges of your Baby Dutch Pancake Recipe rise quickly and create that iconic puff.
Step 4: Add Butter
Carefully remove the preheated skillet from the oven and add the butter. Swirl the skillet so the butter melts evenly and coats the bottom and sides—this not only prevents sticking but also ensures a buttery, crispy crust.
Step 5: Pour Batter and Bake
Pour the rested batter into the buttery skillet, tilting the pan to spread it evenly. Quickly slide it back into the oven and bake for 15 to 20 minutes. Watch as the pancake magically puffs up and turns a gorgeous golden brown—all while the aromas fill your kitchen with cozy, inviting scents.
Step 6: Serve
Take your Baby Dutch Pancake out of the oven and get ready to top it with your favorite fresh fruit, a scoop of vanilla ice cream, a dusting of powdered sugar, and a few mint leaves for that fresh pop of color and flavor.
How to Serve Baby Dutch Pancake Recipe
Garnishes
The magic of a Baby Dutch Pancake Recipe really shines with the right garnishes. Fresh strawberries and berries add juicy tartness that plays off the pancake’s richness perfectly, while a scoop of creamy vanilla ice cream melts into every crevice, turning each bite into pure bliss. A light dusting of powdered sugar and a few fresh mint leaves round out the presentation with elegance and a hint of freshness.
Side Dishes
If you want to build out your brunch spread, consider serving crispy bacon or sausage on the side to contrast with the pancake’s softness and subtle sweetness. A fresh fruit salad or a small bowl of Greek yogurt with honey and nuts can also provide a refreshing balance that complements the pancake beautifully.
Creative Ways to Present
For a fun twist, try making individual Baby Dutch Pancakes in small cast iron skillets—perfect for personalized servings that wow your guests. You can also drizzle warm maple syrup or a berry compote over the top, or fold the pancake around the fruit and ice cream for an almost crepe-like presentation that’s as delightful to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Baby Dutch Pancake Recipe (and trust me, you might), store it in an airtight container in the refrigerator for up to two days. Keep in mind that the puffiness will deflate, but the flavor and texture stay quite enjoyable when reheated properly.
Freezing
This pancake doesn’t freeze as well as some baked goods because of its delicate, airy structure, but you can freeze cooked layers between parchment paper in a single layer for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To bring your Baby Dutch Pancake back to life, reheat it in a preheated oven at 175°C (350°F) for about 5 to 7 minutes. This helps restore some crispness on the edges without making it soggy, unlike the microwave which tends to soften the crust.
FAQs
Can I use all milk instead of mixing milk and cream?
Yes, you can substitute the combination with just milk, but the pancake might be a bit less rich and tender. Mixing in cream adds that luxurious texture and slight richness that makes the Baby Dutch Pancake Recipe extra special.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can bake the pancake in a preheated baking dish or a cast iron pan that fits in your oven. Just be sure to adjust the cooking time if needed and still preheat the pan for the best puff.
Why does the pancake puff up so much?
The puff comes from the steam generated by the eggs and liquids as the pancake bakes in a very hot oven and preheated pan. This steam lifts the batter causing it to rise dramatically, creating the signature puffy edges.
Can I make this pancake savory instead of sweet?
Absolutely! Omit the sugar and cinnamon, and use nutmeg instead, then fill with savory toppings like sautéed mushrooms, herbs, or cheese. The Baby Dutch Pancake Recipe is surprisingly versatile and works well as a savory dish too.
How do I prevent the pancake from sticking to the pan?
Melting and swirling enough butter in your preheated skillet right before pouring in the batter is the best way to ensure it doesn’t stick. Using a well-seasoned cast iron skillet also helps create a natural non-stick surface.
Final Thoughts
I cannot recommend the Baby Dutch Pancake Recipe enough for anyone craving a breakfast that feels special without the stress. It’s easy to whip up, uses pantry staples, and delivers spectacular results that brighten any morning. Give it a try—you’ll soon see why it’s one of my all-time favorites to share with friends and family.
Print
Baby Dutch Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Baby Dutch Pancake is a delightful and fluffy oven-baked pancake that puffs up beautifully in the oven. Made with a simple batter of milk, cream, flour, eggs, sugar, and aromatic spices, it creates a lightly sweet yet tender base perfect for various toppings like fresh berries, vanilla ice cream, powdered sugar, and mint leaves. This recipe serves 4 and is ideal for a special breakfast or brunch treat.
Ingredients
For the Pancake:
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup all-purpose flour (65g)
- 2 large eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (for savory) or cinnamon powder (for sweet)
- 4 tbsp butter
Toppings:
- Fresh strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a mixing bowl, whisk together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of nutmeg or cinnamon powder. Mix thoroughly until the batter is smooth and free of lumps.
- Rest batter: Pour the batter into a measuring cup or bowl and let it rest for 15-20 minutes. This resting time allows the flour to absorb the liquids fully, resulting in a better texture for the pancake.
- Preheat skillet: Place an oven-safe skillet into the oven and preheat to 200°C (392°F). This ensures the pan is hot and ready for baking the Dutch baby pancake.
- Add butter: Carefully remove the hot skillet from the oven and immediately add 4 tablespoons of butter. Swirl the skillet to melt the butter evenly and coat the entire bottom and sides of the pan.
- Pour batter: Pour the rested batter into the hot, butter-coated skillet. Tilt the skillet gently to spread the batter evenly across the bottom and up the sides of the pan.
- Bake: Return the skillet to the oven and bake at 200°C (392°F) for 15-20 minutes. Bake until the pancake puffs up dramatically and develops a golden brown color.
- Serve: Remove the pancake from the oven and top it immediately with fresh berries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a delightful presentation and flavor.
Notes
- Resting the batter is crucial for the pancake to rise and achieve the desired fluffy texture.
- If you prefer a savory version, substitute cinnamon with nutmeg and omit the sugar or reduce it.
- The skillet must be oven-safe, preferably cast iron or heavy stainless steel, to withstand high oven temperatures.
- Serve immediately after baking as the pancake will deflate upon cooling.
- You can customize toppings to your preference, including lemon wedges, maple syrup, or powdered sugar alone.
