Dutch Baby with Blueberries, Lemon Curd, or Apple Pear Compote
This is no ordinary pancake recipe! A Dutch baby is so good and so big, you might just swear off regular pancakes forever! They’re over-the-top and elevate the ordinary breakfast into a fancy brunch.
I love a good farmers market. Luckily, there are lots to choose from when I’m at our farm in Cuba, Illinois. This recipe is my go-to during berry season in the summer. Around July, we always have loads of fresh blueberries. One way I like to enjoy my blueberry bounty is to pile them on top of a just-baked Dutch baby pancake. Hot out of the oven, of course! If you like to mix and match toppings, some homemade lemon curd really puts this Dutch baby over the top. Since it’s not always summertime, I’m including two more Dutch baby topping recipes so you can enjoy homemade Dutch babies all year round.
What is a Dutch baby?
Though it has ‘baby’ in its name, the Dutch baby is basically a giant pancake. Even though it uses the same base ingredients of flour, sugar, eggs, and milk, it’s not exactly a pancake. They’re not strictly a breakfast food and you can make them savory or sweet (kind of like crepes). They can be served at any time of the day, but there is one rule: Serve your Dutch baby fresh out of the oven!
How is a Dutch baby different from pancakes?
Your run-of-the-mill American pancake is pan fried, while a Dutch baby is made in a piping-hot cast iron skillet. You could compare it to a gigantic popover or even a Yorkshire pudding—quite different from what we call pancakes on this side of the pond. While pancakes use leaveners like baking powder to rise, Dutch babies rise naturally. They’re super puffy as they come out of the oven, and they deflate as they cool, so don’t be alarmed when it starts to collapse! That’s when it starts to feel kind of like a pancake. Yum!
Why is it called a Dutch baby?
If you guessed that Dutch babies are called that because the recipe is Dutch, you’d actually be wrong! It’s believed that the first Dutch baby originated somewhere on the West Coast in the early 20th century. There’s not a clear answer to where the iconic name comes from, but there are a few different theories out there! Dutch babies, like so many other tasty recipes, also go by other names. Whether you call it a Bismarck, a Dutch puff, a German pancake, a hootenanny, or a hooligan, you can definitely call it delicious.
How to Make a Dutch Baby
You might be wondering how to achieve that puffy texture and immense rise with this pancake-like batter. My secret to making the perfect Dutch baby batter is to prepare it in a blender (to incorporate a lot of air), then pour it directly into a super hot, pre-heated cast iron skillet. Since Dutch baby recipes do NOT use any leaveners like baking powder, all the rise comes from the air that gets into the batter while you mix it. Replace your bowl and whisk with a blender to get that perfect consistency.
Do you have to preheat the skillet for a Dutch baby?
Preheating the skillet is just as important as making the batter perfectly. Pop the skillet in the oven while it warms up—before you start preparing your batter. That way once your batter is ready, your skillet is nice and hot, ready to go as well.
Troubleshooting: Why didn’t my Dutch baby puff up in the oven?
Although you took care to create a super-airy batter, Dutch babies by nature are supposed to collapse once they come out of the oven. This rise and fall in the cooking process gives the final product a satisfying, puffy texture. That said, it is still supposed to puff up in the oven!
DO NOT open your oven once your Dutch baby is inside!
If your Dutch baby did not rise enough (or at all), it could be a combination of different factors. It’s important to make sure that your oven is super hot at 425 degrees—and that your skillet is, too. One classic baking mistake that also applies to this recipe is opening the oven door during baking. I know it’s tempting. But don’t do it! It’s better to keep an eye on it through the glass and not open the door. All that heat needs to stay inside the oven to achieve the best results.
Dutch babies need the perfect batter consistency, so pay attention!
The batter is another factor. If you under mix the batter, you won’t get that airy texture. If you overmix the batter, it might start developing too much gluten structure, resulting in a dense pancake. Just follow the instructions carefully and you’ll have a perfect Dutch baby pancake in no time!
Can you make Dutch baby batter ahead of time?
Because it has air incorporated into it, I would NOT recommend making Dutch baby batter ahead of time. Nor do I recommend storing the pancake itself after cooking. They’re best made immediately and enjoyed fresh out of the oven.
What kinds of toppings should I put on my Dutch baby?
The Classic: Plain with Blueberries
You can’t go wrong with a simple topping like this! Simply pile on some fresh blueberries and dust with confectioners’ sugar. You can drizzle a little maple syrup on top if you like, and there you have it.
Spiced Apple Pear Compote
This Spiced Apple Pear Compote recipe is so good on so many dishes. It comes together quite quickly and involves very little prep. It’s a wonderful combination of two fall fruits with warming spices and a splash of apple brandy. Get the recipe right here! While you’re at it, make sure to check out this recipe for Apple Pear Cranberry compote, from my dear friend Bud. Yum!
Lemon Curd
This sweet and tart topping goes so well with a warm Dutch baby. Plus, it’s not too difficult making your own from scratch. You can follow my Scratch-Made Lemon Curd recipe to make your own batch. I truly hope you enjoy it as much as I do!
Chocolate Espresso Whipped Cream
You can’t go wrong with a homemade, flavored whipped cream recipe! My Simple Chocolate Espresso Whipped Cream recipe is a good place to start.
Pumpkin Spiced Honey Butter
If you’re looking for an easy option that’s just a little bit fancier than butter (don’t get me wrong—I’m not knocking butter here), try making my Pumpkin Spiced Honey Butter recipe. It’s easy and delicious!
Dutch Baby Recipe with Blueberries, Lemon Curd, and Apple Pear Compote
Ingredients
- ¾ cup flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup whole milk
- 4 large eggs, room temperature
- 1 teaspoon grated lemon zest
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into 3 pieces
- 2 cups fresh blueberries
- Mary’s Scratch-made Lemon Curd
- Mary’s Spiced Apple Pear Compote or Bud’s Apple Pear Cranberry Compote
- Pumpkin Spiced Honey Butter
- Simple Chocolate Espresso Whipped Cream
- Confectioners’ sugar
Instructions
- Place a 10-inch cast iron skillet in the oven. Preheat to 425 degrees.
- While the oven is preheating, prepare the batter: In a mixing bowl, combine the flour, sugar, and salt. Set aside.
- In a blender, combine the milk, eggs, lemon zest, nutmeg, and vanilla extract.
- Add the flour mixture directly into the blender with the milk and eggs. Blend until combined. The batter should be frothy.
- When the oven reaches 425 degrees, you’re ready to go! Carefully place the butter pieces into the hot pan. After the butter has melted, carefully pour the batter into the sizzling hot pan. Bake it on the center rack for 20 minutes. No peeking! You don’t want to deflate your Dutch baby. The biggest rise happens at the very end of baking anyway.
- After 20 minutes, lower the oven temperature to 300 degrees and bake for 5 more minutes. Don’t open the oven yet!
- After baking for 5 minutes at 300 degrees, you can remove the pan from the oven and place it on a heat-proof trivet. Top it with all of your desired toppings and cut your Dutch baby into serving-size pieces, like a pie. Any additional toppings can be set on the table and served on the side. Enjoy!
