A Dutch baby is a delicious cross between a pancake, popover, and crepe and here we’re topping it with citrusy sumac roasted summer berries. You’ll be in and out of the kitchen in less than 30 minutes.
Pouf! You Have A Dutch Baby Pancake!
A pancake, popover, and crepe walked into a kitchen….kind of sounds like a bad joke, huh? But literally, that’s exactly what a Dutch baby pancake is. It’s a delicious cross between a pancake, popover, and crepe and you’ll be in and out of the kitchen in less than 30 minutes.
Although it’s sometimes called a German pancake, this is an all-American brunch favorite that couldn’t possibly be easier to make at home. The recipe is nearly foolproof, despite its grandiose appearance. All right let’s talk a little about this baby!
What Is a Dutch Baby?
A Dutch baby pancake is a puffy oven-baked pancake with crispy edges and a custard-like center. Dutch baby pancakes can be sweet or savory and you can top them with whatever your taste buds are in the mood for but the most traditional preparation is with a little dusting of confectioner’s sugar.
Dutch Baby Ingredients
The basic ingredients for a Dutch baby are flour, eggs, milk, and a little sugar and salt. Yep, that’s it! Just those simple ingredients and easy preparation make this super-soft, puffy, grandiose dish that will “WOW” whoever you’re sharing this with. Here’s what you need:
- All-Purpose flour
- Whole milk
- Assorted berries; I’m using Strawberries, blackberries, and blueberries
- Maple syrup
- Cinnamon stick
How to Make Sumac Roasted Berries Dutch Baby Pancake
You can whip this simple breakfast up in no time but the technique is key. Here are a few tips for the perfect Dutch baby:
- Throw your berries, maple syrup, sumac, and cinnamon in a baking dish and set to the side.
- Use a blender or food processor to blend all your ingredients
- Eggs and milk should be at room temperature
- Don’t use a shallow skillet. Your skillet sides should be at least 2-inches tall. Put a baking sheet underneath the skillet for extra precaution.
- Use a piping-hot skillet. Pour the batter into the center of the pan and DO NOT swirl.
- Don’t peek! You shouldn’t need to open the oven but if you can’t resist, don’t open the oven for at least the first 10-15 minutes of cooking or you risk having a flat Dutch baby.
- Serve your Dutch Baby quickly once it’s out of the oven. The middle collapse so make sure all your toppings are prepared
More Breakfast Recipes
Looking for more easy breakfast recipes? Check these out!
- Ham & Cheese Croissant Bake
- Parmesan Herb Dutch Baby with Sausage & Onions
- Sweet Potato Scones with Maple Pecan Glaze
Pouf There It Is!
Ok, are you ready to make this showstopper? I know this will be your new fave breakfast twist when you want a little sumthin’ special without all the fuss. After you make this Dutch baby, let me know how you like it! Share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see your stuff! Eat well!Print