As an active Bookstagrammer, I’ve teamed up with Random House to work with them as a Random House partner. In May, I was sent Cravings by Chrissy Teigen. Of course, the first thing I tackled was something from her “Breakfast All Day” section.
When my husband and I teamed up to make these Dutch Baby Pancakes, we were hopeful they would come out looking as appetizing as the picture in the cookbook. They did not. Big fail.
However, we learned what we did wrong. (It was literally evening out the butter spread to all edges of the pan before opening the hot oven door for cooking. That’s it.) Still, it tasted great.
Easy German Dutch Baby Pancake Recipe in Cravings by Chrissy Teigen
So, this German (or is it Swedish?) recipe is taken right out of Cravings and is complete with my notes, images, and video (or Instagram reel) of my experience. This recipe has simple ingredients, little sugar, and is the best dutch baby pancake recipe you’ll find online!
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Dutch Baby Pancake Ingredients
- 1 cup of all-purpose flour
- 4 eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 Tablespoons butter (soft, at room temperature)
- Maple syrup
- Powdered sugar for dusting (and making the picture look Pinterest worthy)
Dutch Baby Pancake Directions
1. First, pre-heat the oven to 475 degrees F.
2. Mix together the flour, eggs, milk, salt, and half of the melted butter (so 2 Tablespoons or 1/4 stick of butter). Chrissy says to do this in a blender or food processor. Believe it or, we don’t own a blender so we just used a large bowl and whisk.
3. In an oven-safe skillet, heat the remaining butter in the bottom of the pan (so 2 Tablespoons or 1/4 stick of butter) over high heat until it is boiling and foamy. (We bought this cast iron skillet just to make this recipe for $18 on Amazon.)
4. Right after the butter starts to foam in the skillet, pour batter into the hot skillet.
Tip: What the recipe doesn’t say and what we learned is that you need to be sure the butter is evenly distributed on the top and bottom of the 10-inch cast-iron skillet. If it’s not, your pancake is only going to rise where you see the butter. It made ours look really weird.
5. Then, put it in the oven for 17-18 minutes. Ours looked to be done after about 14 minutes after we saw the top was golden brown.
6. You can add butter to the top of it before cutting and serving with a thin spatula, as Chrissy’s recipe suggests, but ours had so much on top still that we didn’t need to.
7. You can also serve this with your favorite fruit, Yorkshire pudding, or fresh berries.
My husband and kids like to change the flavor of the pancake by adding chocolate chips. (I’m not a fan. I’m a huge pancake fan so I prefer to stay in my naive little breakfast world instead of entering a whole new world of adult pancakes with peanut butter, cream cheese, and whatever else people are adding to dutch babies today.)
Chrissy Teigen’s Dutch Baby Pancake Review
As I said, I wish the recipe would’ve mentioned moving the cast iron skillet around a bit to ensure the butter was evenly distributed so our Dutch Baby Pancake would look less like a dutch puff, but the dutch pancakes were still good for my first time.
Honestly, I thought the fluffy pancake tasted more like french toast than pancakes… and I actually like french toast more than pancakes, so it was a win with the whole family in our house!
If you take a stab at this German pancake recipe, let me know how it goes. Find me on Instagram at @ChristinaAllDay. Hopefully, it looks better than mine! Also, what did you serve it with? Fresh fruit is a great option. You can also try adding basic ingredients like a splash of lemon juice, vanilla extract, a little cinnamon, or
