Name: Dutch Baby Pancakes with Fruit Compote
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 Pancakes
Ingredients: For the Dutch Pie; ¾ cup flour; 2 tablespoons granulated sugar; ½ teaspoon salt; ¾ cup whole milk; 4 large eggs, room temperature; 1 teaspoon grated lemon zest; ⅛ teaspoon ground nutmeg; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, cut into 3 pieces; 2 cups fresh blueberries; Mary’s Scratch-made Lemon Curd; Mary’s Spiced Apple Pear Compote; Confectioners’ sugar

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Dutch Baby Pancakes with Fruit Compote

Author: Mary DiSomma

Featured in my "What's Cookin'" column for Peoria Magazine, July 2023.

This is no ordinary pancake recipe! A Dutch baby is so good and so big, you might just swear off regular pancakes forever. They’re over-the-top and elevate the ordinary breakfast into a fancy brunch.

I first shared a Blueberry version of this recipe with the readers or Peoria Magazine. Luckily, there are lots to choose from when I’m at our farm in Cuba, Illinois. Around July, we always have loads of fresh blueberries. One way I like to enjoy my blueberry bounty is to pile them on top of a just-baked Dutch baby pancake. Hot out of the oven, of course! Add some lemon curd, it puts it over the top!

In the fall and winter, I switch to a spiced Apple Pear compote. It comes together quite quickly and involves very little prep. It’s a wonderful combination of two fall fruits with warming spices and a splash of apple brandy.

Ingredient Tips

Though it has ‘baby’ in its name, the Dutch baby is basically a giant pancake. Even though it uses the same base ingredients of flour, sugar, eggs, and milk, it’s not exactly a pancake. They’re not strictly a breakfast food and you can make them savory or sweet (kind of like crepes). They can be served at any time of the day, but there is one rule: Serve your Dutch baby fresh out of the oven!

If you guessed that Dutch babies are called that because the recipe is Dutch, you’d actually be wrong! It’s believed that the first Dutch baby originated somewhere on the West Coast in the early 20th century. There’s not a clear answer to where the iconic name comes from, but there are a few different theories out there! Dutch babies, like so many other tasty recipes, also go by other names. Whether you call it a Bismarck, a Dutch puff, a German pancake, a hootenanny, or a hooligan, you can definitely call it delicious.

Preparation + Preservation Tips

You might be wondering how to achieve that puffy texture and immense rise with this pancake-like batter. My secret to making the perfect Dutch baby batter is to prepare it in a blender (to incorporate a lot of air), then pour it directly into a super hot, pre-heated cast iron skillet. Since Dutch baby recipes do NOT use any leaveners like baking powder, all the rise comes from the air that gets into the batter while you mix it. Replace your bowl and whisk with a blender to get that perfect consistency.

Preheating the skillet is just as important as making the batter perfectly. Pop the skillet in the oven while it warms up—before you start preparing your batter. That way once your batter is ready, your skillet is nice and hot, ready to go as well.

Because it has air incorporated into it, I would NOT recommend making Dutch baby batter ahead of time. Nor do I recommend storing the pancake itself after cooking. They’re best made immediately and enjoyed fresh out of the oven.

Extra Tips

Although you took care to create a super-airy batter, Dutch babies by nature are supposed to collapse once they come out of the oven. This rise and fall in the cooking process gives the final product a satisfying, puffy texture. That said, it is still supposed to puff up in the oven!

DO NOT open your oven once your Dutch baby is inside!

If your Dutch baby did not rise enough (or at all), it could be a combination of different factors. It’s important to make sure that your oven is super hot at 425 degrees—and that your skillet is, too. One classic baking mistake that also applies to this recipe is opening the oven door during baking. I know it’s tempting. But don’t do it! It’s better to keep an eye on it through the glass and not open the door. All that heat needs to stay inside the oven to achieve the best results.

Dutch babies need the perfect batter consistency, so pay attention!

The batter is another factor. If you under mix the batter, you won’t get that airy texture. If you overmix the batter, it might start developing too much gluten structure, resulting in a dense pancake. Just follow the instructions carefully and you’ll have a perfect Dutch baby pancake in no time!

The Classic: Plain with Blueberries

You can’t go wrong with a simple topping like this! Simply pile on some fresh blueberries and dust with confectioners’ sugar. You can drizzle a little maple syrup on top if you like, and there you have it.

Spiced Apple Pear Compote

This Spiced Apple Pear Compote recipe is so good on so many dishes. It comes together quite quickly and involves very little prep. It’s a wonderful combination of two fall fruits with warming spices and a splash of apple brandy. Get the recipe right here! While you’re at it, make sure to check out this recipe for Apple Pear Cranberry compote, from my dear friend Bud. Yum!

Spiced Apple Pear Compote→

Bud’s Apple Pear Cranberry Compote→

Lemon Curd

This sweet and tart topping goes so well with a warm Dutch baby. Plus, it’s not too difficult making your own from scratch. You can follow my Scratch-Made Lemon Curd recipe to make your own batch. I truly hope you enjoy it as much as I do!

Mary’s Scratch-made Lemon Curd→

Chocolate Espresso Whipped Cream

You can’t go wrong with a homemade, flavored whipped cream recipe! My Simple Chocolate Espresso Whipped Cream recipe is a good place to start.

Simple Chocolate Espresso Whipped Cream→

Pumpkin Spiced Honey Butter

If you’re looking for an easy option that’s just a little bit fancier than butter (don’t get me wrong—I’m not knocking butter here), try making my Pumpkin Spiced Honey Butter recipe. It’s easy and delicious!

Easy Pumpkin Spiced Honey Butter→