Dutch Baby German Pancake

“Not scrambled eggs again!”

Do you ever hear that at your house? Maybe you’re the one saying it - perhaps even silently to yourself?

Don’t worry, I’m not judging. Because sometimes I think the same thing. And we definitely hear it from our kids.

Eggs are SUCH a nutritious way to start the day – with the protein you need to power through the morning with energy and vitality. 🥚🥚🥚

And they’re flexible – scrambled, fried, hardboiled, poached 🍳.

But sometimes that little voice inside cries out for something a little bit sweet, too.

Don’t reach for the donuts 🚫🍩.

Make a Dutch Baby Pancake.

Also known as a German Pancake, this scrumptious dish is a large single pancake you bake in the oven.

It puffs up dramatically as it bakes, creating a lovely, crispy edge and a soft, custardy center.

It’s got all the good breakfast stuff – eggs 🥚, milk 🥛, butter 🧈 and a little whole wheat flour 🌾.

But topped with a sprinkle of lemon juice and a dusting of powdered sugar, it tastes like an indulgence. MMMM.

Dutch Babies are quick to put together, once you’ve got the rhythm down. The only “long” part is waiting for the skillet to preheat in the oven.

We have these AT LEAST once a week for breakfast. I just turn on the oven (skillet already inside) when I pour my first cup of coffee and let it do the hard work while I enjoy the quiet of the early morning. The batter is a cinch to mix up, and then it’s hands off while it bakes. Just the right amount of time to set the table, slice some breakfast fruit, and finish getting ready for the day.

Our small Farmhands constantly request Dutch Babies.

For breakfast, for dinner, it doesn’t matter – they just love them.

And as a health-conscious (and busy) mom I’m happy to comply.

✨ Packed with protein, they make a great start to the day. And I’m happy to serve them for dinner, too.

So, the next time you hear the despairing breakfast time cry of “Not scrambled eggs again!” don’t worry. You’ve got this.

📜 Recipe Notes:

➡️ Dutch Babies are known for their spectacular rise in the oven. They’ll rise 3 inches over the top of the skillet! So make sure you place them on a center rack so they have room to rise.

➡️ The skillet needs to be REALLY hot. Place the skillet in the oven before you start preheating and wait at least 20 minutes after the preheat is done before pouring in the batter. If your Dutch Baby doesn’t rise very much, the skillet probably wasn’t hot enough.

➡️ Do you have to use a cast iron skillet? No, but it’s all I’ve used. I’ve had conversations with other Dutch Baby connoisseurs who use oven proof glass pans. You’ve still got to get it good and hot, so be careful.

➡️ Don’t skimp on the butter. As you pour in the batter, some of the melted butter flows over the top and bastes the pancake with golden, salty goodness. It also makes the Dutch Baby lift from the skillet with no problem – and seasons/conditions your cast iron skillet at the same time. Besides, it’s the right type of fat that our brains and bodies need.

➡️ Flour: You can use white or whole wheat. We like the texture of whole wheat. We also love that we can buy whole wheat flour grown and stone milled right here in Chimacum by Chimacum Valley Grainery. I use their All Purpose Confluence flour for pretty much all my baking. Can you believe all the things that grow right here in Jefferson County?!

“Dutch Baby” German Pancake

Ingredients

6 eggs

1 C flour (whole wheat or white)

1 C milk

¼ tsp vanilla extract

¼ tsp ground cardamom (or cinnamon)

1/8 tsp salt

5 T butter

Directions

Get your skillet good and hot: Place an empty 9” cast iron skillet in the oven on the middle rack and preheat at 400 degrees. Leave the empty skillet in the oven for an additional 20 minutes after the oven says it has reached temperature. You want the pan HOT.

Crack eggs into a mixing bowl and whisk until uniform, with no separate clumps of egg white remaining.

Add flour and whisk until a smooth batter forms (a few small lumps are fine).

Add vanilla, cardamom and salt and whisk until mixed through.

Stir in milk.

Cut butter into about 5 pieces.

Remove hot skillet from oven, quickly add butter to skillet, and return skillet to oven for 1-2 minutes until butter is melted but not burned.

Remove hot skillet with melted butter from oven and carefully pour batter all at once into center of skillet.

Quickly return skillet to the oven and cook for 20-25 minutes until puffed and golden brown around the edges.

Remove from oven and allow to set for just a couple minutes.

The Dutch Baby will “fall” a bit as it cools – this is normal.

Cut into wedges and serve immediately with a sprinkle of lemon juice and dusting of powdered sugar. Maple syrup or jam are also tasty topping alternatives.

Get eggs now.