Dutch Baby German Pancake Recipe (2024)

FAQs

Why didn t my German pancake puff up? ›

There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.

Why did my Dutch baby fall? If your Dutch baby does not rise, a few factors may be the culprit. The ingredients were too cold, the mixture wasn't mixed well (either too much or too little), the pan wasn't hot enough, or you needed more butter.

What are German Pancakes? German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.

How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam!

Assuring doneness will also prevent it from deflating too quickly. The longer you let it bake 20-22 minutes the puffier and more stable the Dutch baby will be.

The high oven heat causes the batter to puff up, and it naturally deflates once removed from the heat. How do I prevent the pancake from sticking to the skillet? Make sure your skillet is well greased with butter or oil, and it's adequately heated before pouring in the batter.

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

Do they eat German pancakes in Germany? ›

In Germany, Pfannkuchen are often served as a meal for breakfast or lunch and sometimes even dinner. If you're looking for savory German pancakes, try out my popular German potato pancakes (similar to Latke).

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

France – Crêpes

You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy. This also explains why you should make your batter fresh. If it sits uncooked for too long, the gas can escape and you'll end up with flat pancakes.

How you handle the batter makes a difference. If you beat it until it is smooth, your pancakes won't be as fluffy. Pancake batter should be mixed until it still has a few lumps in it. Then it needs to stand for about 15 minutes, to ensure that the flour is fully hydrated.

Heating Your Hotcakes Adds to the Fluff

In addition to bubbles forming in the mixing stage, your pancakes also become airy when they hit the skillet and begin to cook. That's why cooking your pancakes in the microwave or on a baking sheet likely won't give you the same results.