Folks, this is what’s known as a Dutch Baby pancake:

When I say I’m making a Dutch Baby for brunch, I get a lot of panicked, crazy stares. Come on, guys — seriously?!

According to Joy the Baker, the famed blogger from whom I adapted the following recipe from, a Dutch Baby is somewhere between a pancake and a popover. Or maybe a sweet, giant Yorkshire pudding. I’ve described its texture as being similar to fresh-made Indian naan bread, managing to be both chewy and crunchy at the same time. My Dutch Baby was made by whipping up a thin, eggy pancake batter that is then poured into a butter-covered skillet and baked in the oven. The batter then rises and puffs in the oven, producing the wonder you see below:


I accompanied it with some freshly made orange sugar:


That I immediately sprinkled on to the Dutch Baby after pulling it from the oven, creating a wonderful orange-scented melted sugar extravaganza. Who needs maple syrup? All you need is the zest of a farm fresh orange and a little bit of sugar, and you’ve got some magic on your hands:


It doesn’t look like much, but believe me. Whip this out at a brunch or cocktail party, and you will have folks oohing and ahhing over your pancakes and drinks.

I don’t really know why Dutch Babys (Babies?) aren’t more prevalent in brunch menus, because this was by far one of the best breakfasts I’ve ever eaten. It was super simple to make too. Maybe I’ll open up a brunch place where I’ll specialize in Dutch Baby dishes… hmm…yeah…


Get the Recipe: Dutch Baby Pancakes with Fresh Orange Sugar

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For the Orange Sugar

  • 1/3 cup sugar
  • 1 orange

For the Dutch Baby Pancake

  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces


  • 1 10 1/2 -inch cast iron skillet


  • Put your iron skillet on the middle rack of your oven and preheat to 450 (F).
  • As the oven is preheating, use a cheese grater to remove all the zest from your orange. Combine the orange zest with 1/3 cup sugar, gently mixing the two together with a spoon. The zest and sugar should begin to form small clump together.
  • Using a freestanding electric mixer with a whisk attachment (or, use a handheld whisk), beat 3 eggs at high speed until pale and frothy. Then beat in 2/3 cup milk, 2/3 cup flour, 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt and continue to beat until smooth (about 1 minute more). The batter should be thin.
  • Take your preheated skillet out of the oven and add 6 tablespoons butter, swirling the pan to melt the butter and coat the pan. Once the bottom of the pan is covered in butter, pour the Dutch Baby pancake batter into it and immediately return the skillet to the oven.
  • Bake until puffed and golden-brown, for 18-25 minutes.
  • Once the Dutch Baby is done baking in the oven, remove from heat and immediately sprinkle the orange-sugar on top. The heat from the skillet/pancake will cause the sugar to melt. Serve immediately.


Adapted from Joy the Baker
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