A German pancake looks so inviting on the table. You'll love the healthy fats in this meal before heading off to do chores. Choose your favourite toppings and set out your Dutch baby!
Growing up, Big Dutch Babies (also called a German Pancake) were a Christmas morning treat. Sometime in my teen years, my sister figured they didn't need to be just for then, and we started having more regularly. Now, we embrace them as an almost weekly breakfast.
Even if you don't homestead, these are staple ingredients you have on hand for any baking you'd like to do, so this can be made on a whim. I like that it's ready in 30 minutes! Another fast option is making oatmeal pancake batter the night before. Baked French Toast is also assembled ahead of time but takes an hour to bake.
Why You Need This Recipe
- Uses pantry ingredients you have on hand
- Is super filling whether you make it before chores or let it bake while you're milking the cows.
- Everyone can add their favourite toppings to their plates! What a custom meal.
- It's perfect for freezing.
Eggs - yup, there's a lot. But we enjoy using eggs to add protein and fat, and they make this somewhat of a crepe texture.
Butter - homemade or store-bought, with or without salt.
Flour - regular all-purpose will do just fine. I don't normally use fresh-ground because it won't hydrate quickly enough.
Milk - again, whatever's on hand. Whole milk adds a lot of good fats for the kids, but skimmed milk after you make butter is fine!
Toppings - go simple with more butter and add maple syrup. A fun treat is adding honey to a basic syrup.
How to Make a Big Dutch Baby Pancake
***See recipe card below for precise measurements and instructions.***
Step 1: Add butter to a cast iron skillet and pop in the oven. Turn it on to preheat and melt the butter.
Step 2: Add remaining ingredients to a blender (or use a whisk) and combine well until frothy.
Step 3: Carefully remove the skillet from the oven and swirl the butter to coat. Pour in the batter.
Step 4: Return to the oven and bake until golden and puffed!
Tips and Tricks
- If you don't have a large enough skillet, this fits in a 9x13 baking dish. Just be aware that often glass shouldn't go into a cold oven, but needs to go in once it's up to temp.
- Remember to be careful with the hot skillet! Some people use silicone handle huggers or just make sure you have good oven mitts so you can hold both sides of the skillet.
- This reheats as well as freezes great so make two at once!
What to Serve with German Pancakes
I go simple with butter and maple syrup, but you can totally eat a plain slice as you're walking to the barn. Add sliced fruit, yogurt, or bacon on the side for a full meal.
- home-canned pie filling
- caramel sauce
- a drizzle of honey
If you read a label from a stick, you'll know that ⅓ cup is kind of tricky. It's technically 5 ⅓ tablespoons, or 16 teaspoons. If you use 6 tablespoons nothing bad will happen! So by weight it's just under 3 ounces. But honestly, just cut a slab and throw it in. No one will know!
Absolutely! If you don't yet have a large cast iron skillet, use any one that is large enough and oven-safe. Not all handles are oven-safe so keep that in mind. Put it in a cake pan or two pie pans - the key here is just a hot pan with melted butter to get the puffing action going!
photos by Kiara Colebank
More Breakfast Recipes to Enjoy
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Cast Iron Dutch Baby
- Cast Iron Frying Pan
- ? cup butter
- 6 eggs
- 1 ½ cups flour
- 1 ½ cups milk
- Place butter in a 12" cast iron skillet and set in a cold oven.
- Preheat the oven to 425°F.
- In the jar of a blender, add eggs, flour, and milk.
- When the oven comes up to temperature, carefully take the pan out, swirl the butter around a bit, then pour the batter in.
- Return pan to oven and bake for 20 minutes, or until nicely golden and puffed!
- Serve plain if you'd like, with your hot coffee.
- Add butter, syrup, honey, jam, whatever floats your boat!