25 Days of Dishes: Pfannkuchen (Dutch Baby)

Maybe your looking for new inspiration.  Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails.  Who doesn't need a good festive beverage to get you through the season.  Think of this as your advent calendar of holiday ideas.

The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year.  There are many dishes that bring back memories from childhood.  This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share.  Enjoy, have a happy holiday season and Merry Christmas.

This a staple in my house not just around the holidays but year round.  Buttery, alsmost cookie like with a crispy outter edge and soft pancake center it's everything you want NEED for any breakfast or brunch.  

What's great about the "dutch baby" is that you can go sweet or savory and you can go with a fruit filling or simple syrup.  The options are endless to play with.  The standard in my house however is some blackberries and raspberries with a dusting of powdered sugar.

I don't really know why it's often called "A Dutch baby" but this pancake is bacsicly a large popover. In fact a Dutch Baby is is similar to a large Yorkshire pudding. It's been documented the idea of a Dutch baby pancake may have been derived from the German Pfannkuchen.

Enough blah blah. Let's get to what you need to make this awesome breakfast staple!


  • 3 Tbsp Butter (1 for batter, 2 for pan)
  • 3 large eggs (2 whole, 1 just white)
  • 2/3 Cup Milk
  • 2Tbsp brown sugar
  • 1/2 cup + 2Tbsp All Purpose Flour (If you use gluten free AP it comes out flat, still taste great)
  • 1/4 tsp vanilla extract
  • pinch of salt


  1. Pre heat oven to 400 degrees, with a 10" cast iron skillet inside.
  2. Mix all ingredients in mixer or a bowl with whisk. (just be sure not to over mix) Once over pre-heated remove cast iron skillet and add 2 Tbsp butter.
  3. Once melted add the batter and bake for 20 minutes.
  4. Once done, it should be puffed up.  Remove from the oven and immediately dust with powedered sugar and serve. As the pancake sits it will begin to deflate so it's best served hot right away.

For a fun twist on flavors mix lemon juice with powdered sugar for a light glaze or just toss fruit and whipped cream into the middle of the "hole".

Again if you are a visual learner here's a video that demonstrates the technique.  As far as the recipe in the video, it differs from mine, but the concept is the same.  Not saying the recipe in the video is bad, but mine is better... Just sayin'! ;-)

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