The Original Pancake House restaurants offer something on their menu called a “Dutch Baby.” Sometimes called a German pancake at other establishments, the Original Pancake House’s Dutch Baby has become a favorite breakfast meal for my wife and I.
After consuming dozens of these delicious, puffy, popover pancakes, I became curious about the recipe and how they were made. While there are many Dutch Baby recipes, the one below is super easy to make (and remember), and every bit as delicious as the Original Pancake House version—if not a little better 😉
3 eggs (could do only 2 eggs, but I prefer 3)
1/2 cup milk (almond milk, coconut milk, etc. seem to work as substitutes)
1/2 cup sifted flour (I’m using gluten free and that works well)
1/4 teaspoon vanilla (or pinch of nutmeg, which is more traditional)
3 tablespoons butter (or other oil/fat)
In mixing bowl, use a whisk to mix eggs, milk, and vanilla until the smooth batter. Put 9-inch pan (cast iron skillet works best) into the oven and preheat the oven and pan to 425. Once everything is up to temp, take out the pan and add butter (or oil) to the pan. Once butter is melted, pour batter into center of pan (avoid getting batter drips on edges) and return the pan to the oven and bake for 15 minutes.
After removing from the oven, the traditional topping is sprinkled powdered sugar and lemon juice. I like to add real maple syrup (Anderson’s Pure Maple Syrup, Grade B is excellent!) to that. Alternatively, you can fill the bowl-shaped popover with fruit or other filling.
Whatever you do, do it quickly. This dish tastes and looks best right out of the oven.