Dutch Baby Pancakes are quite possibly the greatest thing to ever grace the breakfast table. Bold words, I know. If you’ve never tried one before, I highly suggest you finishing reading (and by that I mean, drooling over the photos), take this recipe, get in the kitchen, whip out your favorite cast iron skillet and make yourself a Dutch Baby. Don’t worry if it’s not exactly breakfast time (or brunch if that’s more your style), it can also make a perfectly acceptable lunch, dinner and dessert.
Despite being referred to as a pancake, Dutch Babies aren’t exactly like your tradition stack of hot cakes. They’re sort of more akin to a popover, at least in my mind. A bigger, subtly sweet breakfast popover….just not popp-y in the center.
Unlike pancake batter, which is largely made up of flour, Dutch Babies are primarily egg-based, with only a small amount of flour and milk (or cream). As it cooks, the batter rises up against the sides of the skillet (don’t worry it won’t spill over), while the center puffs up like a balloon, deflating once removed from the oven.
Dutch Baby Pancakes are a light, fluffy, subtly sweet and super buttery. I recommend topping yours with mixed berries, powdered sugar and a little bit of maple syrup, for good measure!