Breakfast is a big part of our family routine, and we like to keep it varied whenever we can. These Dutch baby pancakes are one of the recipes that regularly make their way to our table. They are simple, impressive, and a lovely change from the usual quick bowl of cereal, especially on busy school mornings or relaxed weekends when there is a little more time to enjoy something warm from the oven.
Oven pancakes, Dutch baby pancakes, or German pancakes…
So, what exactly are oven pancakes? They are often known as German pancakes or Dutch baby pancakes, and they are loved for their dramatic rise, golden edges, and soft, custardy centre. Whether you serve them plain, add fruit, or take them in a savoury direction with cheese, bacon, eggs, or vegetables, they are always delicious and surprisingly easy to make.
We really enjoy breakfast in our home, and variety is one of the things that keeps it interesting. A Dutch baby pancake is perfect when you want something that feels special without making a complicated recipe. The batter comes together quickly, the oven does most of the work, and the result is a beautifully puffed pancake that looks wonderful as soon as it comes out of the oven.
This Dutch baby pancake was made for Pancake Day, which felt like the perfect excuse to enjoy even more pancakes. I had been meaning to write the recipe down properly for a while, and once I finally managed to take a few photos, it was time to share it.
Photographing Dutch baby pancakes can be tricky because they puff up beautifully in the oven, then begin to deflate soon after they come out. That is completely normal. The dramatic rise is part of their charm, and even once they settle, the flavour and texture are still wonderful. If you prefer a slightly sturdier pancake, you can use a little more flour and fewer eggs, but I personally enjoy the softer, eggier version.
Topping ideas for Dutch baby pancakes
One of the best things about Dutch baby pancakes is how versatile they are. You can make them sweet, fruity, rich, simple, or savoury, depending on what you have in the kitchen and what you are in the mood for. They are excellent for breakfast, brunch, or even a light lunch.
If you are going for a sweet Dutch baby pancake, there are plenty of toppings and flavour combinations to try. Some are fresh and light, while others are more indulgent. The pancake itself is simple enough to work with almost anything.
Toppings:
- Fresh fruit such as berries, mango, banana, pomegranate, grapes, or any fruit you enjoy
- Raspberry coulis, fruit coulis, or jam
- Caramel sauce
- Chocolate sauce
- Coconut nectar
- Lemon juice and sugar
- Lemon juice and honey
- Seeds such as sunflower, flax, or pumpkin seeds for extra texture
- Maple syrup or agave syrup
- Apple sauce
Combos:
- Apple and cinnamon, using sliced apples sprinkled with cinnamon and sugar instead of orange
- Banana and rum
- Rhubarb and apple
- Pears and walnuts
- Pineapple and coconut
- Apple and pecan
- Grapefruit and maple syrup
- Coconut and condensed milk added to the batter
- Kumquats and coconut
These oven pancakes can also be made savoury. For a savoury version, try adding a few streaks of bacon to the pan and frying them lightly before pouring the batter over the top. You can also add extra eggs, and quail eggs are especially lovely here. Finish with black pepper and cheese for a rich, satisfying breakfast or brunch.
Because there are so many possible toppings and ingredient combinations, it is difficult to make Dutch baby pancakes the same way twice. That is part of the fun. Every version feels a little different, and each one brings something delicious to the table.
If you enjoy pancakes, here are a few more pancake ideas to try:
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Mango Pancakes (Hong Kong style)
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Carrot and Butternut Squash Pancakes
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Ricotta Pancakes With Pineapple And Rum
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Easy Rainbow Crepe Cake
Dutch Baby Pancakes
Equipment
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Skillet or oven-safe pan
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Whisk or electric hand mixer
Ingredients
- 1 cup flour (125 g)
- 4 eggs
- 20 g butter (0.71 oz)
- 200 ml milk (6.76 fl oz)
- 70 ml double cream or heavy cream (2.37 fl oz)
- 1 tablespoon rum essence or vanilla
- 1 pinch salt
- 5 tablespoons cane sugar
- 1 handful fresh fruit, to serve
- 1 medium orange peeled and sliced
Instructions
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Preheat the oven to 210C/475F. Peel the orange and cut it into thin slices, about ½ cm thick.
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In a medium bowl, combine the flour, salt, sugar, eggs, and double cream or heavy cream.
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Whisk until the mixture becomes a smooth, lump-free batter.
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Slowly add the milk, a little at a time, whisking continuously until all the milk has been incorporated and the batter is smooth.
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Place a cast iron skillet over medium heat and add the butter.
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When the butter begins to bubble, add the orange slices in a single layer, making sure they do not overlap. Sprinkle 2 tablespoons of sugar over the orange slices and cook for 1 to 2 minutes.
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Pour the batter into the skillet over the oranges, then carefully transfer the skillet to the hot oven.
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Bake for approximately 15 to 20 minutes, or until the edges rise and begin to brown.
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Add your chosen toppings and serve immediately. The pancake in the picture is topped with mango.
Notes
Here is a glimpse of the orange Dutch baby pancake as it cooks:
Enjoy this Dutch baby pancake warm from the oven with your favourite toppings.