Photo credit: bluejeangourmet.com

It was a friend from Portland who, a few years ago, promised to come over to cook me breakfast and, upon arriving, uttered “Do you like Dutch Baby?”. Dutch what?

It has since become a breakfast item I like to make for guests as few people are familiar with it and it tastes spectacular just out of the oven.

Essentially it’s a cross between a giant popover and a pancake and it has its roots in German pancakes. According to a Wikipedia entry, it was first introduced in Seattle (where it remains immensely popular)  early 1900’s. To my knowledge, there is nothing Dutch about it but, if you know any different, please let me know.

What I most love about this dish is that it’s served with a sprinkle of lemon which doesn’t make it as sweet as a traditional pancake. And it’s also much lighter.

The recipe I have been using for years was originally sourced from Gourmet magazine but I reworked it taking away vanilla, cinnamon and nutmeg and substituting lemon sugar for powder sugar and lemon juice.

RECIPE – Yields 4 to 6 servings

1/3 C Powder Sugar (or less, according to taste

1 Lemon

3 Eggs

2/3 C Whole Milk, possibly room temperature

2/3 C AP Flour

1/8 ts Salt

2 oz Butter (half a stick)


  1. Put a 10” cast iron pan (or other skillet) in the oven and pre-heat at 450F
  2. Beat the eggs with an electric mixer (or in a blender) until pale and frothy, then add the milk, flour and salt. Beat until smooth. The batter will be thin.
  3. Remove the pan from the oven and put the butter in it, swirling the pan to melt it. Add batter and immediately return the pan to the oven. Bake until puffed and golden brown, about 20/25 minutes.
  4. Squeeze some lemon juice all over it and sprinkle with powder sugar. Serve immediately.


Filed under baking, food

8 responses to “DUTCH BABY

  1. you are too kind! your photo is just as beautiful! thanks for stopping by!

  2. Dutch Baby is “German pancake” in my family’s vocabulary. How funny! I never make it, although I realize it’s really good. I just never think about making it.

    • I do think the recipe comes from Germany and the word pancake is definitely a variation of the German one. I have been brushing breakfast recipes off now that my mom is here. Not that I make it that often either..

  3. Marcella Rousseau

    Hmmm, I’ll have to try this. It seems close to a claufuti except it doesn’t have the fruit. I wish I could find something similar but without turning on the oven. If you think of something, please let me know. Thanks!

    • I know. Hot. My ice-cream machine is now having a star turn in my kitchen and tonight I make a tart filled with pastry cream and berries. You can always buy a pre-made shell to avoid the baking part of it.

      • Marcella Rousseau

        I do have some phyllo dough in the freezer. Maybe I can come up with something using it. Pastry cream sounds good!

  4. will definitely be trying this — great photo + sounds delicious!

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