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Oh, Dutch Babies….how do I love thee? All that buttery goodness, clumps of powdered sugar, crispy crust and light-but-dense center, drizzled with real maple syrup and oozing with down-home goodness. Honestly, although my family likes a lot of different things, there is truly only one dish that can make all four of us downright giddy in anticipation. It is the one dish that we always make for special occasions, for guests, birthdays, & holidays. It is hands down my family’s favorite breakfast.
DIG DEEPER
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So what are they? I’m not really sure how to even describe it–a cross between a baked pancake and a soufflé, I suppose, but with none of the stress. I don’t think they are even really Dutch, because although my heritage is 100% Dutch, I tried them for the first time courtesy of my very NON Dutch sister-in-law, Jackie. If anyone knows their origin, please feel free to leave a comment below!
No two Dutch Babies are ever quite the same, but barring some unforeseen disaster, they are all delicious (as those of you who have tried them probably already know.) The best part? You are almost guaranteed to have the ingredients on hand! We have yet to find someone who didn’t love them, but I guess you just never know! If you do try it, please let me know what you think!
Here is what you need:
1/2 cup (1 stick) butter
6 eggs
1 1/2 cup milk
1 tablespoon vanilla (optional)
1 1/2 cup flour
1/2 teaspoon cinnamon (optional)
powdered sugar (optional)
maple syrup
Step 1: Remove one rack from your oven or set racks so that there is a lot of space between them. Preheat oven to 425 degrees; Cut the butter into chunks and place butter in 9×13 casserole dish, then place in oven for butter to melt.
Step 2: While the butter is melting, mix eggs with mixer or blender for one minute. Add milk and vanilla while motor is still running, then add flour and cinnamon until well mixed, about 30 seconds more, but do not over mix.
Step 3: Remove dish from oven and pour in egg mixture over hot melted butter; bake until puffy and browned, about 14-20 minutes. (Be sure to watch closely the first time!)
Step 4: Remove from oven and sprinkle with generous dusting of powdered sugar. Serve with a side of maple syrup. It is also delicious with sliced strawberries.
Dutch Babies
Ingredients
- 1/2 cup butter
- 6 eggs
- 1 1/2 cup milk
- 1 tablespoon vanilla
- 1 1/2 cup flour
- 1/2 teaspoon cinnamon optional
- powdered sugar optional
- maple syrup
Instructions
Remove one rack from your oven or set racks so there is a lot of space between them. Preheat oven to 425 degrees.
Cut the butter into chunks and place butter in 9x13 casserole dish, then place in oven for butter to melt.
- While the butter is melting, mix eggs with mixer or blender for one minute. Add milk and vanilla while motor is still running, then add flour and cinnamon until well mixed, about 30 seconds more, but do not over mix.
- Remove dish from oven and pour in egg mixture over hot melted butter; bake until puffy and browned, about 14-20 minutes. (Be sure to watch closely the first time!)
- Remove from oven and sprinkle with generous dusting of powdered sugar. Serve with a side of maple syrup. It is also delicious with sliced strawberries.
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First time I ever had these was at The Original Pancake House. It was served with fresh lemons, powdered sugar and syrup. I only used the lemons and powdered sugar. Delicious. I’ve only made it once myself. When I try to describe it I also have a hard time lol! Thanks for the recipe.
I love Dutch Babies! It is a family tradition of mine as well. Although I’ve never had them with powdered sugar, I am now! I’ve never known anyone to call them Dutch Babies besides my family, everyone else I know calls them German pancakes. But from growing up with my childhood, my kids and I will still call them Dutch Babies!!!
Pennsylvania Dutch is German
Dutch isn’t German. German is from Germany and Dutch is the language we speak in the Netherlands.
I personally have never heard of Dutch Babies but I can’t wait to make those ☺️
Jennifer I overlooked ‘Pennsylvania’ . I’ve searched for Pennsylvania Dutch and you are right! So that explains it . I’ve learned something new ☺️
Dutch isn’t German, but Deutsch is, which has been shortened to Dutch (regarding Pennsylvania Dutch). Those who don’t speak Deutsch in that area of the US found it easier to pronounce as Dutch, so it has been corrupted. Just one of those funny regionalisms.
Dutch is an Americanization of the word Deutsch, which means German.
This was my family’s favorite breakfast at The Original Pancake House when we lived in FL. When we moved I had to go a quest to find a similiar recipe so we could still have them! I have tried many recipes and yours is very close to the one I believe tastes the most like The OPH one. There is a bit of lemon zest in it instead of cinn. I went out an bought 2 cast iron skillets we use to only make these!
We ate them the same way at the Pancake House in Indiana!
Love them!
My husband’s family – from Minnesota- calls these Pannekeoken. They even had a restaurant called The Pannekeoken House near twin Cities. Unfortunately it closed after they moved to FL so I never got the experience the server running to the table with the fresh Pannekeoken before it falls. My entire family enjoys and we always love introducing friends to the tradition. We use an aluminum lasagne pan to make ours. So quick and easy to make. I have found the more I mix the airier and fluffier it is.
Hi,
I make these with pureed cottage cheese, a bit of lemon juice, then topped with raspberry jam after baking. We call them cheesecake babies. Yummy!
Your cheesecake babies sound wonderful — would you share your recipe with me?
Thanks.
GINNY
Ginny, May I please have the recipe for Cheesecake Babies, it sounded delicious.
Thanks, Raymona
Apple Dutch Babies are yummy too! Fry the apple slices in brown sugar and butter, then top with batter and pop into the oven! Yum Yum
My first experience with Dutch Babies was in a The Original Pancake House in Michigan. They had the plain with powdered sugar and lemon and the apple. Both were wonderful!
Wow that sounds delish! I haven’t tried any of these, but apple anything is my go to eats!
Looks so yummy!
Ha! Love it!
Your very NON Dutch sister n law
Hello there! Just wondering if we wanted to half the recipe what size pan you would recommend? We are a two person house so this much pancake could be dangerous haha! Thanks!
I made it this morning and used a pie pan and cut recipe in half. It was good!
My mom used to make this for my sister and I when we were little. My sister still asks for them when she visits over Christmas. My mom would also fry banana slices in butter as another topping. So delicious!!
I just replied via Facebook but it shows up in a different spot. Thought I’d reply here too. We’ve been making this for a few years and love it too. I first found it in Robyn Obrien’s book The Unhealthy Truth.
I’m really wondering what’s the Dutch part since I’m Dutch but never heard of them before haha!
Can almond extract be used instead of vanilla extract?
I have nothing to compare it to because I have never had Dutch Babies before, but I felt like something was missing. Don’t get me wrong, they were good but a little bland for me. I added the powdered sugar and syrup but felt like the actual cake needed sugar baked in it maybe? It’s very similar to French toast! Thanks for sharing 🙂
I felt the same way – I thought maybe I did something wrong. Although it was a pretty easy recipe.
Me too.
My recipe calls for 4 tbs of sugar
I have heard them called German (Deutsch) pancakes. May explain the Dutch connection.
This is exactly like my German pancake recipe!! Sure like the ideas for variety – like apples etc.!
Wow!! Made these dutch babies 2 days in a row!!! The first day I used all purpose flour and only the sides went up, the middle stayed flat, nnonetheless, it was delicious!! 2nd day I made it with rising flour and the baby rose!! As my 2 year old said: It’s Perfect! Thank you for the delicious and easy recipe!!!!!
Oooh I’m a little jealous! Great tip with the rising flour–I may have to try that myself! So glad you liked it! 🙂
I read on wiki that they are German (http://en.wikipedia.org/wiki/Dutch_babies ), but who knows.
Dutch Babies seems like a dessert version of Yorkshire Pudding which is delicious and the base at the bottom of the pan is drippings from prime rib or a similar meat instead of the butter that is used in Dutch Babies.
Our family makes something like this but we call them “popover pancakes.” And instead of maple syrup we lightly drizzle fresh lemon juice over the powdered sugar. Try it!
So… the kids (ages 4 and 2) and I have made this recipe several times since you shared it on Facebook a couple weeks ago. And they like it so much, they march around the house singing, “We want to make babies! We want to make babies!”
ahem… *sheepish smile*
Thanks for sharing this recipe, it’s been fun over here lately. 😀
Kids say the darndest things 😉 sounds like fun!
Oh my gosh that’s great!
Trying these now with almond milk and rice flour! So far so good….they smell great!
Dutch babies have been my favorite food since I was a little girl. I still make them all the time. My favorite toppings are lemon juice with lots of powdered sugar, and fresh strawberries when in season. My heritage is German Mennonite (although apparently we are ethnically Dutch). The name actually may be quite unsavory — it’s a German dish and the Germans historically do not like the Dutch. However, marrying a Dutch man we have continued to call them Dutch Babies because it is pretty much the most wonderful, sweet, and fluffy thing that you want to eat all up, just like our chubby babies 🙂
“although apparently we are ethnically Dutch”
“the Germans historically do not like the Dutch”
Hahaha, wow. That’s so far from the truth it’s almost funny. There’s always been a bit of a healthy rivalry/competitive feel between the two countries, a bit like two brothers competing, but that’s nowhere near the ‘historical dislike’ you mention. Quite the opposite, actually – the Dutch are more prone to have a bit of a dislike towards the Germans, but this is so mild that it’s negligible (and stems mostly from the aforementioned competitiveness).
I’m very happy to stand corrected. Thank you!!
We loved it, we served it with homemade blueberry syrup, but now with all the recommendations, I want to try the powdered sugar and lemon. This will be part of our Christmas morning breakfast, thanks.
I think we call it hootenanny – it’s also Appelachian/Pennsylvania Dutch. Thanks for a great breakfast idea for tomorrow!
Do you have to use butter or is margarine ok? My first attempt had flat, soggy, undercooked middle…any advice? It seemed like the butter just pooled in the middle?
Mine too! I’m wondering where I went wrong! 🙁
You can use either. I’ve found if the batter isn’t mixed just right it will fall. I like to use a blender to mix it really well, and it can’t sit in the blender too long before being poured into the pan. I run the blender right before pouring it.
Perhaps the name comes from baking them in a Dutch oven originally?
Topping suggestion from our home, Honey Butter spread. Soften butter but not fully melt and add honey ( a little or a lot), blend/whip well. I sometimes add a dash of cinnamon to the spread too. Another is to drizzle sweetied condense milk.
I will ask my (very) Dutch husband about the origian ,I’ll ask him after I make them tomorrow morning…
I was wondering if anyone ever sliced apples to cook in with this mixture…….or maybe apple pie filling.
Is the batter supposed to be lumpy? I stopped the mixer to add the flour, so I didn’t have flour flung all over me, and when i started it back up to mix it was lumpy. =/
Keep mixer going on slow while adding flour. Mix until combined. Careful not to over mix batter.
I am pretty sure that Dutch Babies are poffertjes, which are divine served all around Holland. I adapted your recipe and made individual ones and they are amazing! Thank you for the inspiration. 🙂
http://grassfood.wordpress.com/2014/02/17/poffertjes-voor-de-boer/
I made these for the first time today!! so delicious! But they stayed puffy, they didn’t die down like the ones in the picture, any ideas why? Thanks lady!
Look amazing! Is powdered sugar icing sugar? Sorry I’m in the UK!
It is also called confectioner’s sugar. 🙂
These are wonderful, we grew up eating them as special breakfasts on weekends, and we call it POOF! It’s interesting to see how you top them–we never add cinnamon, and have never had with syrup! The only way we have ever eaten them is with a lemon and powdered sugar mixture (basically lemon juice and powdered sugar until more sweet than tart). Put the “lemon syrup” on first, a light sprinkling of powdered sugar and dig in. That cuts any heavy or bland flavor some have mentioned. Thanks for posting this, was fun to see others know about the yumminess that is POOF. 🙂
Pannokuken!
These are actually called German pancakes
If I make these in muffin tins, how long do they cook?
i always cook mine in a cast iron skillet
My girlfriend and I made these “Babies” in the beginning of the ’90’s. We searched everywhere for the recipe after eating at a restaurant called The Pannokuken Heuse (pardon my spelling) where servers were to yell out, “PANNOKUKEN” while running from the kitchens; a hot and puffed up pannokuken placed before you just in time to watch it deflate. This exhibition was carried out for each order. We didn’t do that at home but we enjoyed them just as much. Thanks for bringing back fun memories. I’ll have to try these babies on my grandbabies this time around. Time really does fly.
I’m not sure how I feel about these. They were good and I’m glad I tried them, but I’m not sure I’d ever make them again….I can’t decide.
I have Finnish ancestors that make something very similar to this. It’s called Pannu Kakku (oven pancake). Melt 1/4 c butter in 8×12 pan whilst oven is overheating @ 400. Mix 2 c milk, 2 eggs in bowl. Then stir in 1 c flour, 1/2 teaspoon salt, 1 tablespoon sugar. Beat until well blended. Pour into hot pan. Bake 40 min. Serve with real maple syrup. As a child, my mother would dust with powdered sugar then serve with syrup.
How is the middle supposed to turn out? Is it more moist ? Trying to see if I cooked it long enough the first time!! Thanks!!
My heritage is German and my mom made them with nutmeg and lemon and called them David eyre pancakes. I guess there is a lot of different variations
My family loves them just the same and they are an indulgence!
Pennsylvania Dutch is German, and this seems like that.
Wow, I had no idea these were so well known. We call them puffed pancakes, and they are our Saturday morning ritual. We love them with homemade blueberry jam and powered sugar on top. YUM!!!
As many people were commenting on the Dutch Babies originating in Germany, I thought I’d comment.
The Wikipedia article says they are derived from the German “pfannkuchen”. Pfannkuchen literally translates to pancake and ours are merely a bit thinner than the regular American ones (yet thicker than the French crêpes). Regionally, pfannkuchen may also instead of a pancake refer to a jelly-filled donut.
However, the Dutch babies have been invented in the U.S. as the Wikipedia article explains and such a food in Germany would always qualify as dessert and not as breakfast 😉
I am trying with gluten free flour, wish me luck!
Made for the first time… I felt that the mixture was not quite right and it did not poof up… It tastes ok, but the potential is there for it to be amazing. I would love to see you post a video for this recipe so we can see the texture… I think this is a recipe that you have to do just right which is hard to do when you have never seen it done.
I’m sure it has something to do with being American and we slanged the word Deutsch and turned it into Dutch so really, German baby.
Story has it that the name “Dutch Baby” was coined in a family-run restaurant in Seattle called Manca’s Cafe, owned by a gentleman named Victor Manca from about 1900 to the 1950s. A Manca descendant wrote that the name was coined because Victor’s daughter could not pronounce ‘Deutsch,’ the German word for German; and out of her mouth came Dutch and the deed was done. Originally served as three small German pancakes with powdered sugar and fresh squeezed lemon juice; the’ Dutch Baby’ moniker was born. Eventually a regular size serving, labeled the “Big Dutch Baby” gained popularity and is what is so often referred to today.
I have a question about one of the ingredients. Call me blonde but calls for flour, yet doesn’t say what type flour ie.. self rising or all purpose. Which am I to use?
I just encountered these “dutch babies” for the first time today at a friend’s home, it is a old traditional recipe in their family, they always cook them in a castiron Dutch oven pan, I just assumed that is where the name comes from, just a thought??? I can’t wait to try them!
German Panckes – a christmas morning German tradition in our house. LOVE Them – dissappointed to see there are no pictures of who much they rise in the over before they fall!
My mom always made these for us as kids, now I make them and they are so simple, my daughter now makes them… we always add a can of our favorite pie filling to the top or lemon curd and pop it back in the oven (after the oven is off) just for a minute or two then sprinkle with the powder sugar. Peach is my favorite!
Yum! The addition of peach pie filling sounds amazing. I’m gonna have to give that a try!
I first had these in a Bed and Breakfast in Ashland, Oregon in the 1980s. I cut the amount of butter in half. I also slice an apple thinly and put it in the pan prior to pouring the batter in. Add a touch of salt. May substitute cinnamon for nutmeg.
Best with fresh lemon juice instead of maple syrup!
In my Dutch Baby recipe, I separate the eggs. Beat the whites until forms peaks (in non-plastic bowl). Add the milk and flour (all purpose) to the yolks and blend well. Gently fold the mixtures together and pour carefully into buttered Souffle dish. Bake in 450 degree oven.
Serve in wedges and drizzle with syrup.
Love it!