Also known as a German pancake, the term Dutch baby was trademarked by the owner of Seattle restaurant, Manca’s, in 1942. This breakfast classic was so named from the misinterpretation of the appellation “Deutsch” (meaning German) and “baby” from the mini pancakes they also sold.
Unlike American pancakes, Dutch babies are more like a cross between a soufflé and Yorkshire pudding. The batter is baked in a buttered cast-iron skillet yielding a fluffy and billowy, yet lightly crispy pancake.
The majority of Dutch babies are served sweet topped with things like fruit, sugar, or cream.
Pair your savory Dutch baby with the perfect brunch mimosa and make some other essential brunch recipes to go with it.
The batter can be made up to 3 days in advance and stored in an airtight container or jar in the fridge. Remove the batter from the fridge at least 30 minutes before using it to bring it to room temperature, and give it a little whisk before using.
Ingredients
For the Pancake
3 large eggs
3/4 cup whole milk
2/3 cup (80 grams) all-purpose flour
2 tablespoons unsalted butter, melted
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
2 teaspoons finely chopped fresh Italian parsley
2 teaspoons finely chopped scallions
For the Peas
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup fresh English peas
2 cloves garlic, minced
1 1/2 tablespoons finely chopped scallions
1/2 cup water
1 1/2 tablespoons finely chopped fresh Italian parsley
1/4 teaspoon fine salt
1/2 teaspoon ground black pepper
Finely grated zest of 1 lemon
To Finish
1 puck (5.2 ounces) Boursin cheese
1 tablespoon finely chopped fresh Italian parsley, optional
Pea shoots, optional
Steps to Make It
Make the Dutch Baby
Gather the ingredients. Preheat the oven to 450 F and place a 9-inch cast-iron skillet in the oven to heat.
Ingredients to make a Dutch Baby
The Spruce Eats / Diana Chistruga
Combine the eggs, milk, flour, melted butter, salt, and pepper in a blender and blend until smooth.
Eggs, milk, flour, melted butter, salt, and pepper blended together in a blender
The Spruce Eats / Diana Chistruga
When the oven is ready, carefully remove the cast iron skillet and add the remaining 2 tablespoons butter, swirling to coat the bottom.
Pieces of butter melting in a hot cast iron pan
The Spruce Eats / Diana Chistruga
Quickly pour in the batter and sprinkle the finely chopped parsley and scallions on top. Place it in the oven to cook for 20 to 25 minutes until puffed and lightly browned around the edges.
A cooked Dutch Baby in a cast iron pan
The Spruce Eats / Diana Chistruga
Cook the Peas
Gather the ingredients.
Ingredients to make cooked peas
While the Dutch baby bakes, cook the peas. Melt the butter and olive oil in a skillet over medium high heat and add the peas, garlic, and scallions. Sauté, stirring occasionally for 1 to 2 minutes, until the garlic is fragrant but not at all brown.
Peas, garlic, and scallions cooking in olive oil and butter
Add just enough water to barely cover the peas, about 1/2 cup, and continue to cook until the peas are tender and the water has evaporated, about 5 minutes.
Water added to the pan of cooking peas
The Spruce Eats / Diana Chistruga
Add the parsley, salt, pepper, and lemon zest and stir to combine. Set the peas aside until the pancake is done.
Parsley, salt, pepper, and lemon zest added to the pan of cooked peas
Garnish and Serve
Remove the Dutch baby from the oven and top with heaping spoonfuls of Boursin cheese and the cooked peas.
A Dutch Baby topped with Boursin cheese and cooked peas
Garnish with more chopped parsley and pea shoots if desired. Serve immediately.
A Boursin and peas Dutch Baby garnished with parsley and pea shoots
