Dutch Baby Pancakes are probably my very favorite breakfast basic ever. They’re super easy to make, but they puff up in the oven, so they’re fun and seem kind of fancy. Kids love them. Adults love them. Everyone is happy.
But mostly I love them because they are so simple that they make a great canvas for all your delicious toppings. I feel like every couple of months I get hooked on a different favorite topping selection. Currently Whipped Cream Lemon Curd and Triple Berry Syrup are my go-tos.
I found the lemon curd recipe originally on Kitchen Confidante. I don’t use the zest of two lemons like she does because you have to strain it out at the end and that’s hard to do if you’re cool like me and don’t have a strainer. It seems to work just fine without it. The lemon curd recipe is fun because you can make it once and then keep it in the fridge for up to a couple of weeks, adding it to anything you can think of. It does take a little set up time, so be sure you make the lemon curd the night before, or at least first when starting to make breakfast. You could probably put it in the freezer to speed up the cooling process.
Dutch Baby Pancake
This is the most basic recipe, which serves 2 or 3 people. I almost always make 1.5 times this amount for our family, or I double or triple the whole thing depending on how many people I am feeding and what else I am serving. You can make these in glass pie plates or quiche dishes or Pyrex casserole dishes, or dutch ovens, which I’m pretty sure is where they got their name.
- 1/4 – 1/3 cup butter
- 4 eggs
- 1 cup milk*
- 1 cup whole wheat pastry flour
- 1 Tablespoon vanilla extract
Preheat oven to 425 degrees. Place butter in a 9 inch cake plate and place in oven to melt.
Meanwhile, whirl the eggs on high for at least a minute, until light yellow and bubbly. Add milk, flour and vanilla and whirl until fully incorporated.
When the butter has melted, remove pan from oven and pour batter over the melted butter. Return to oven and bake for 18-20 minutes, until sides are puffy and dark golden brown, and a fork inserted into the middle of the pancake comes out clean. Serve as soon as possible.
*If you use dairy milk, this pancake puffs up so beautifully and the edges are really light and crispy and wonderful. If you use a non-dairy alternative like almond milk, the pancake still tastes delicious, but it won’t puff up. It will be a little more dense and rich.
Whipped Cream Lemon Curd
- 3 egg yolks
- 1 whole egg
- 3/4 cups sugar
- 1/2 cup lemon juice
- 4 Tablespoons butter, cut into small cubes
- 2/3 cup whipped cream
In a small saucepan, whisk together egg and yolks until combined. Stir in sugar and lemon juice, whisking well until full incorporated. Place over medium heat and continue to whisk until custard thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in butter pieces until melted and full incorporated. Allow to cool to room temperature and then place lemon curd in refrigerator for 1 hour to set up. Remove from fridge and stir in whipped cream before serving.
Triple Berry Sauce
- 1 cup raspberries
- 1 cup marionberries
- 1 cup boysenberries
- 1/4-1/2cup maple syrup