dutch baby ~ german pancake
~ dutch baby ~
All happiness depends on a leisurely breakfast. ~John Gunther
I started making this puffy breakfast pancake when Jeff and I were first married. The perfect weekend indulgence for your family, or for a fancy company brunch. Don’t use an electric mixer for this as the ingredients can be over mixed too easily, causing the pancake to become tough. Hand mixing is best for this recipe.
One of our favorite breakfast treats! A puffed Dutch pancake with lemon syrup!
for the dutch baby:
1/2 cup butter
6 large eggs
1 and 1/2 cups milk
1 and 1/2 cups all-purpose flour
for the lemon syrup:
juice of two lemons
powdered sugar
Place butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. In a large mixing bowl, lightly beat eggs with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your Dutch Baby will be tough.
Carefully remove pan from oven and pour batter into the hot, melted butter. Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup! Fresh berries are a wonderful addition to this romantic breakfast dish.
To make the syrup ~ juice the lemons, discard seeds and add powdered sugar, a Tablespoon at a time until the syrup tastes sweet enough to you. Mix with a wire whisk.
Enjoy!
~Melissa
Wow, another one I have to try (pinned so I remember it!) – The name is just amazing. Makes me really chuckle 😀 Totally agree on your quote. A leisurely breakfast is certainly the best start to every day!
this is so great. so many different variations for toppings….the classic-maple syprup, lemon syrup with blueberries, almond extract added to the batter and topped with kirsch cherries. All awesome. Enjoy!
I love when I stumble on one of your recipes, saw this on Pinterest, repinning and adding to my “list”
I know the kids will go nuts over this one!
Absolutely gorgeous Melissa, thanks so much sweetie xxx Dor
You’re welcome my lovely Dor! Thanks for the invite! enjoy the recipe!
A keeper for sure dear Melissa! Thanks and xoxoxo
You’re welcome Michele! enjoy 🙂 xoxoxo
I was first exposed to Dutch Babies in college and they have held a special place in my heart ever since. I’ve never tried to make them on my own before – I guess I better try now! Thanks doll!
xo Megan! thanks for visiting. 🙂
Just bought a cast iron skillet. Can’t wait to try this!
yay! enjoy! 🙂
Ohhhhhhhhhhhhhhhhh, Melissa! This is heavenly…I love lemons, you know, so I must try it…and it’s like a dessert for me!! Thank you for sharing! xoxo <3
xoxoxo Ally!!!! I so appreciate your sweet comments 🙂 enjoy!
Thank you for this. This will be my daughters B-D breakfast on the 4th. I will get the grandkids to help with the syrup.
so pleased you like it Debra! enjoy 🙂
You always have the most amazing recipes. Thank You so much for sharing!!!
Hi Ina! What a sweet compliment! xoxo and thanks so much for visiting!
These are like the Pfannkuchen (German pancakes) that are a favorite in my house. We always drizzle melted butter, and lemon juice over the top and sprinkle with powdered sugar. I’ll have to try mixing it to make lemon syrup. Yum! And I’ll have to try this recipe too.
Hi Angela! thanks for visiting 🙂 yes, almost exactly like Pannekuchen. enjoy!
I LOVE pfannkuchen, going to try this for old times sake. Sounds sort of like Yorkshire Pudding.
Enjoy, Mary! thanks for visiting 🙂
Looks amazing. We love to make German pancakes too. I’ll bet these would be a stellar substitute. Thanks for the recipe.
so pleased you like the recipe! enjoy! 🙂
Is that a 10″ skillet?
yes, a 10 to 12 inch skillet 🙂
I was thinking about doing 2. 6 inch skillet’s I like the edges
I am so on this, Melissa! Yum!!! Old post, but just saw this and cannot stop drooling!!!
so glad you like it! thanks for stopping by, Aaron! enjoy 🙂
Wow another great recipe!
Thanks, Nancy! enjoy 🙂
Can’t wait to make these this weekend. I love lemon and these sound divine!! Thanks for sharing. 🙂
Hi Helena! thanks for visiting! enjoy 🙂
Yum! Your dutch baby looks very good! And I like the idea of lemon syrup. Thanks a lot of sharing!
Thank you for stopping by and commenting 🙂 it’s definitely a favorite breakfast treat in our house. Enjoy! 🙂
What a great recipe for all those extra eggs.. Sounds Yummy… Thank You. Diane from The Lazy Chicken Coop
Hello there, Diane! Thanks for visiting. So pleased you like the recipe! enjoy 🙂
Made it for dinner tonight…wonderful! Husband loved it!
breakfast for dinner! yum! love it, Laura 🙂 glad the hubby approved!
Making this tomorrow for my daughters Birthday breakfast! Can’t wait till tomorrow, looks heavenly!
oh my! how fun! this will be perfect for your birthday celebration…if you want to make it extra pretty…top with whipped cream and a bunch of fresh berries! enjoy 🙂 xo
Fabulous we made this for breakfast even my picky child had seconds.
Hello, Christine! So happy it was a success! 🙂 thanks for trying my recipe and for visiting!
I love cast iron skillet pancakes. This is going to be wonderful. I plan on topping it with some bourbon apples we canned last season!
Hello there! thanks for visiting 🙂 Love the idea of topping this with those bourbon apples! YUM! enjoy.
I always have this the The Original Pancake House. I never new it was so easy to make. Can it be made over the camp fire?
Hi Carrie! Yes, these are so easy to put together and so yummy! I’m not sure if you could make them over a campfire or not, but it would be a fun experiment 🙂 thanks for stopping by, and enjoy. XO
Love the dutch baby pancakes. been making the apple cinnamon one from Cooking Light for several years now. I have to try this one. Lookes so pretty and lemon would be wonderful. I always have trouble removing mine from the skillet. Do you serve yours from the skillet or plate it? You always have such good recipes and pretty pictures.
Hi Ruth! thanks for the sweet compliments! 😉 I usually just serve my Dutch Babies straight from the skillet. XO
would love to try this recipe.
Hi Marsha! I’m so glad you like the recipe 🙂 enjoy, and thanks so much for stopping by and commenting. ~M
Great recipe, it will be a “next” !
Yay! Enjoy, June 🙂
Looks like a wonderful recipe… I’m going to try make the pancake in two single serve skillet for a romantic breakfast for the husband and I… Thank you…
My pleasure, Cheryl! Enjoy and thanks for stopping by! 🙂
Try with fresh strawberries (and fresh blueberries/blackberries/raspberries), top with dollop of sour cream and sprinkle brown sugar on top of that. Yummm
If you mix the milk and flour together first with a whisk, then add the beaten eggs, your batter will never be lumpy.
Can this be heated up as leftovers? there are only 2 of us in our household. I can’t wait to try! Thank you!
I am going to try this…it sounds wonderful!!!! My hubby is half Dutch and I am part German…..I bet the homemade Dutch apple syrup I make for my hubby would be great on this!!!
I make this all the time but just with 3 eggs and smaller amt of milk and butter and flour. It hardly fits in my skillet. How does such a larger one fit? Seems like it would run over. Just curious.
we always called them “Dutch Betty’s”…….luv them…..luv anything that goes into a cast iron skillet !!!!!
LOVE Dutch Babies……… The Original Pancake House in my area serves them with a plate of fresh sliced strawberries….and a strawberry puree, a scoop of whipped butter, about 1 to 2 tablespoons of powdered sugar and a wedge or 2 of lemon !!!!! To prepare your baby…. take the butter and smear it into the middle of the baby and then add the powdered sugar and squeeze the lemon wedge into the butter use the back of a spoon to mix … this makes a delicious lemon glaze …….then add the sliced strawberries and top with the puree. and lastly ENJOY !!!!!!!!
Hi,
this looks fabulous! ! I love these.
questions, what size skillet do you use ?
Thanks much,
Maureen
Okay, I just tried this, and its to thick in the middle. I have had these for years from a local restaurant and they are really thin in the middle. What am I doing wrong?
Maybe your skillet is too small???… my skillet is 10 1/2 ” (across bottom) cast iron skillet
I perfectly halve it for our pie pan and its quickly become a family favorite. Out of this world good. Recently we experimented with savory, cutting the butter, adding fresh oregano to the batter and then a light sprinkling of pizza sauce, more oregano, fresh basil, fresh cherry tomatoes, and a small amount of finely chopped pepperoni, followed by a basting of garlic butter on the perfect rim once complete. Amazing. Thank you very much!!!
Can it be reheated? I need to make something for a breakfast luncheon and thought that this would be great.
I wouldn’t recommend reheating this one. It’s best right out of the oven. It’s so pretty, but it falls quickly. Sort of like a souffle. If you’re looking for a good breakfast bake, here’s my favorite…. Hope that helps! XO ~M
http://chindeep.com/2014/06/15/feather-bed-breakfast-souffle/
Thanks Melissa I will save this one for Christmas morning and check out the other one you suggested!
Enjoy, Lovely Debbie! 🙂
Tried this today…. it was awesome! When we took it out of oven the butter was melted in the middle. We poured some of it out. Are you suppose to MIX the batter with the butter? We just poured it in.
Hi there Joanne 🙂
I usually just pour it in. Sounds like you did it right. Glad you liked it! XO ~M
What is the best size cast iron pan to use with a dutch boy
10 to 12 inches 🙂
Where can I find the recipe for the savoury one? I’ve made the sweet ones for years and we love them.
Here ya go! Enjoy 🙂 http://chindeep.com/2014/04/01/savory-dutch-baby-puffy-omelette-gluten-free/