Name: Skillet Dutch Baby Pancakes with Berries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Netherlands
Ingredients: ½ c. all-purpose flour; 3 large eggs, room temperature; ½ c. whole milk, room temperature; ½ t. ground cinnamon; ½ T. vanilla; 1 T. sugar; ½ t. salt; 3 T. unsalted butter, cut into chunks

Who doesn’t love pancakes as part of breakfast? Or just as the whole thing! But sometimes you want a little change to your pancake routine and that’s where Skillet Dutch Baby Pancakes come in. Topped with berries or other fruit or even made into a savoury dish, they are a perfect change of pancake pace.

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What’s the difference between Dutch pancakes and American?

The main difference between a Dutch pancake and an American one is the size, followed by the thickness. Dutch pancakes are larger but also a lot thinner. Ordering traditional ones in Amsterdam, for example, and you could see something as big as 32cm!

Dutch pancakes can be sweet or savoury depending on what toppings you add to them. A classic version as we made here is to add some icing (powdered) sugar and some sliced fruit such as strawberries and blueberries.

But if you want to make a savoury version, leave out the sugar in the batter and top with bacon, eggs, pancetta or other savoury toppings.

Can you make Dutch pancakes without a skillet?

A cast-iron skillet is the perfect pan for the job, ideally, one that is around 10 inches in size. But if you don’t own one and don’t want to get one, then you can use a non-stick frying pan of a similar size. You might need to adjust the cooking time a little as the pan might be thinner than the cast iron – just keep an eye on the pancakes as they cook.

More recipe inspiration

For more pancake ideas, try this Simple Sheet Pan Blueberry Pancakes recipe that uses a sheet pan to make big and simple pancakes. Or for another version, test this Cream Cheese Pancakes with Fresh Berries recipe instead.

What you need to make Dutch baby pancakes

½ c. all-purpose flour
3 large eggs, room temperature
½ c. whole milk, room temperature
½ t. ground cinnamon
½ T. vanilla
1 T. sugar
½ t. salt
3 T. unsalted butter, cut into chunks

To serve: Sliced fruit, powdered sugar, and/or maple syrup

Kitchen equipment

Large glass bowl
Hand blender
10-inch skillet

How to make the recipe

STEP 1: Place the top oven rack just above the centre position and pre-heat the oven to 425°F.

STEP 2: Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.

STEP 3: Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.

STEP 4: Pour the blended batter into the centre of the hot skillet and place it in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.

Time may vary with different ovens so watch your pancakes and adjust according to how they are doing.

STEP 5; Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired.

Storing the recipe

Freezing the recipe: Allow the pancakes to completely cool then place them in a single layer on greaseproof paper and trays in the freezer until frozen. Then add them to a freezer bag or airtight box, keeping the greaseproof layers between them. Keep them for up to 3 months and defrost thoroughly before reheating.

Recipe tips

Make sure both the eggs and milk are at room temperature before making the batter – this usually takes 20-30 minutes so leave time for this.

Don’t skip Step 2 because it gets the best results by premixing as described before pouring into the blender.

Avoid the temptation to stir or swirl the hot butter into the batter once you pour it into the skillet. If you do, you’ll get fissures in the pancake where butter breaks up the batter. Let it get pushed to the edges instead for a smoother pancake.

Yield: 4 portions