Van Gelder Dutch Baby Pancake with Fresh Fruit
A classic puffy oven pancake that rises dramatically in a cast iron skillet, creating crispy edges and a custardy center. This traditional Dutch baby features a simple batter of milk, flour, and eggs that transforms into an impressive breakfast showstopper. The Van Gelder version emphasizes proper technique with preheated butter and a two-stage baking process for optimal rise and browning. Serve immediately while hot with fresh seasonal fruit and optional cream cheese honey spread for a memorable weekend breakfast or brunch centerpiece.
Ingredients
- 1 cup milk
- 1 cup unbleached all-purpose flour
- 2 jumbo eggs
- 2 tablespoons sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons butter
- ⅛ teaspoon sea salt
- 1 lemon lemon, juiced(optional)
- 2 cups fresh fruit, sliced
Instructions
- 1
Preheat the oven to 435 degrees
- 2
Put butter in oven-proof skillet and place in cold oven while it heats up so the butter melts
- 3
Whisk together all batter ingredients at once until consistency of pancake batter
- 4
If batter seems thin, add a tablespoon more flour
- 5
Spread melted butter around to coat the rim and entire inside surface
- 6
Carefully pour batter into hot pan
- 7
Bake for 18 minutes
- 8
Reduce heat to 335 degrees and bake another 8 minutes until pancake is well-browned
- 9
Remove from oven and sprinkle with powdered sugar
- 10
Serve immediately while hot with fresh fruit
Tips
Use a cast iron skillet for the best rise and crispy edges, preheating it with butter ensures even coating.
Don't open the oven door during baking as temperature changes will cause the pancake to deflate.
Serve immediately while hot as Dutch babies deflate quickly once removed from oven.
Good to Know
Best served immediately, leftovers can be refrigerated up to 2 days but will lose puffiness
Batter can be mixed up to 2 hours ahead and refrigerated, bring to room temperature before baking
Serve immediately while hot with fresh fruit, powdered sugar, or cream cheese honey spread
Common Mistakes
Don't open oven door during baking to avoid deflation
Ensure butter is fully melted and coating pan to prevent sticking
Substitutions
Dairy-Free Swaps
General Alternatives
Use 3 large or 4 small eggs as equivalent
FAQ
Can I use a different pan instead of cast iron?
Yes, any oven-proof skillet, casserole dish, or pie dish works, though cast iron gives the best results for crispy edges and even heating.
What if my Dutch baby doesn't puff up?
Common causes include opening the oven door during baking, insufficient oven heat, or old eggs. Ensure proper temperature and don't disturb while baking.
How long does this keep?
Dutch babies are best served immediately while hot and puffy. Leftovers deflate but can be refrigerated 2 days and reheated, though texture changes significantly.