A Dutch Baby is a pancake you bake in the oven. It’s easier to make than regular pancakes, and you get to sit down and eat breakfast the same time as everyone else.
It’s a simple process; mix the ingredients in a bowl or blender, pour in a buttered oven proof skillet, and bake in the oven. I made a gluten free version with almond flour and added blueberries. You will get a better rise with wheat flour and using the right size pan, but it’s normal for the pancake to sink down in the middle once you remove it from the oven.
Tips for making a Dutch Baby:
1. Begin with a very hot oven.
2. Use the right size pan, if it’s too big, the pancake will be flat.
3. Don’t open the oven door until it’s almost ready, it might deflate.
Read more tips on making a Dutch Baby from the Seattle Times, home of the original Dutch Baby (Wikipedia).
This was my first (delicious) attempt at a Dutch Baby. Next time I’m going to use a smaller pan (I didn’t have the 10 inch size for this recipe). Will let you know how it comes out!
Update: Pan size makes a huge difference!! I just made one in a smaller skillet (8-inch) and it came out much better and fluffier – though it’s a little too small for the recipe. I do need to try it in a 10-inch skillet or reduce the batter amount for the 8-inch size.
By the time I got my camera to take a picture the kids ate half of it – so this is the best shot I have for now;
Also, if you decide to try this with chocolate chips, please note that they all sink to the bottom of the pan, and possibly burn, because of the thin batter – not that my kids cared.
Blueberry Dutch Baby Pancake
This is an easy recipe to adapt to your needs – use any flour for the same amount of almond flour and arrowroot powder. Can also be dairy-free. Adapted from Baked Sunday Pancake | Sunset magazine.
Makes 2-4 servings
2 tablespoons butter, ghee, or coconut oil
3 eggs
3/4 cup whole milk or coconut milk
1/2 cup almond flour
1/4 cup arrowroot powder
2 tablespoons coconut sugar or honey
1/2 teaspoon vanilla extract
1/8 teaspoon unrefined sea salt
1/2 cup fresh or frozen organic blueberries
1. Preheat oven to 425 degrees F.
2. Melt butter in an oven safe 10-inch skillet (I used cast-iron) over low-heat.
3. Place eggs, milk, flours, sugar, vanilla extract, and salt in a blender or a bowl and blend or whisk into a smooth uniform batter.
4. Pour batter (will be thin) into the skillet and top with blueberries.
5. Bake for 20 minutes, or until lightly browned.
6. Serve with whipped cream and fresh blueberries.
Also try: Apple Dutch Baby with Cinnamon and Cloves | Nourished Kitchen.
How do you make Dutch Baby pancakes? As with all my recipes, please leave a comment if you’ve made successful adjustments (or flops!) to the recipe or have tips that improve the outcome.
Beware, I tried these this morning and I think there’s way too much arrowroot or way too little other liquid. It didn’t taste bad, but was nothing like a dutch baby.
Thanks for the feedback AR.
Was your batter liquidy? Mine was very liquidy so not sure what you mean. Substituting all purpose flour for almond flour can be tricky in many recipes. (Did you use blanched almond flour?) Can you clarify more how it was different from what you know a Dutch Baby should taste like? If you end up adjusting the recipe please let us know what you did. For me, I was excited to have a gluten free alternative to not having to spend a ton of time flipping individual pancakes for my family – but I’m open to suggestions on making this a better recipe.
Also the link to the Seattle Times is great for understanding the preparation and desired result. Thanks!
I was glad to find that link as well, since I’ve never had a Dutch Baby. I’m going to try a smaller pan next time to see if it gives the almond flour a better rise – will update the recipe as I tweak it.
Your comment “you get to sit down and eat breakfast the same time as everyone else,” yeah, I’ve totally been there too 🙂 This RECIPE looks great! YAY grain free
Meagan recently posted..Raw Milk Eggnog, no HFCS!
did you use a cast iron pan? can you recommend a brand for cast iron? this looks delicious!
I love my cast iron pans – I used my lodge logic cast iron for this and for fried eggs, pancakes, etc…
It’s also great for searing meats – so I have a few of them.
You can find them on amazon for very cheap;
Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
Cast iron pans have to be treated differently – I don’t use soap and water to clean it – I use a scrub and kosher salt and always dry it.
this is why I’ve always been tentative to try cast iron. I don’t know how to properly care for it. So absolutely no water involved, just scrub with kosher salt and dry? once we got rid of the non-stick several years ago, I’ve had a hard time with frying eggs, pancakes, etc. in stainless steel and would like to make it easier. I was looking at that brand, but wasn’t sure if was good or not, so thanks Lisa. I’m gonna give this a try!
It’s not a big deal to take care of it – there are days that I’m rushed in the morning that I’ve left my cast iron pans dirty from breakfast (from frying eggs etc…) and cleaned when I got home – you can’t soak it in water – but I do clean it with hot water – just no soap. If you need the extra cleaning action use coarse salt. Make sure to dry it with a towel after you clean it and if you’re not going to be using it for a while rub a tiny bit of coconut oil with a paper towel all over the pan. The more you use it the more non-stick it becomes. And with hanunkah coming up you’re going to love having this pan to make latkes in.
as usual thank you for your detailed answers to all of my questions. You and your blog have become truly wonderful, knowledgeable resources.
Thank you!
I love this idea. When we make pancakes, everyone is always getting their portion at a different time. Cooking this will let us spend more time when we do get the chance to have breakfast together.
Jeff recently posted..Enameled and Seasoned Cast Iron Cookware Reviews
This is YUMMY. The recipe works fine for me. The batter is very liquidy and it bakes up to a texture I like. I compared it to traditional dutch baby recipes and I could see someone using maybe 2TB of arrowroot and see how that works for them. or maybe a bit of baking powder? but I like it as it is…
Thanks for the feedback Jill! If you ever adjust the recipe, please let us know!
I used almond milk and added some almond extract. I also used mini chocolate chips, which did not burn. Overall the taste was amazing but I think the texture was too eggy which I think is due to the very liquidy batter. I think next time I will add a bit more of each flour and see how it comes out. Thanks for this! I love your site and can’t wait to try some of your other recipes!
Blueberry Dutch Baby Pancake – Real Food Kosher
I used 1/2 cup of spelt flour and 1/4 cup coconut flour and the rest of the ingredients. It came out perfect and was solid not runny.
Thanks for sharing!
Oh Lisa, thats so funny you said” you get to eat breakfast at the same time as everybody else” i love it, so true , i always eat alone as everybody stuffed already :). I have to try this your recipe!
Let me know what you think!