Dutch Baby (German Pancakes) VIDEO (2025)

FAQs

Why are German pancakes called Dutch babies? ›

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

Although the name suggests otherwise, The Dutch Baby Pancake is actually an American thing. From what I've read, they were made popular by German immigrants in the US, which makes sense because they do loosely resemble traditional German Pannekoeken.

Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.

What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.

Out of the oven, the Dutch baby will quickly collapse back into the pan — the steam holding it up quickly evaporates in the cooler air of your kitchen.

Not Enough Butter: Coat the hot pan with plenty of butter. That is crucial for a fluffy and puffy Dutch baby pancake. Overmixing the Batter: Blend the batter just until the ingredients are incorporated. Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake.

To those in the know, a Dutch baby really is just a large, puffy pancake, while Yorkshire pudding is a savory side dish that has graced meat-heavy meals in England for centuries.

What is a pancake in Dutch slang? ›

A pancake, just a typical Dutch dish. But it's also something you can call someone. An Ajax-fan (Ajax is the biggest football club in the Netherlands) made this one nationally popular in the 2000's when he called one of the most famous Dutch players, Marco van Basten, a pannenkoek.

Rather than a pancake, a clafoutis is more like a flan or a tart. The batter is also thin but uses more eggs and sugar than a Dutch baby and is whisked rapidly until it's fluffy (or you can use a blender hack for the dreamiest clafoutis).

The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough. It the dish isn't hot, then steam won't be created when the batter is poured into the pan, and instead, the batter will set and bake evenly.

Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren't a fan of the microwave you can pop it back in the oven until it is heated through.

Many credit Seattle's Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca's daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.

Unlike other types of pancakes, Dutch babies are baked in the oven instead of fried on the stove. They also don't contain leaving ingredients, such as baking powder or baking soda. Despite its name, the Dutch baby is technically an American invention — though it is derived from a traditional German recipe.

What is the difference between German pancakes and regular pancakes? German pancakes have more eggs and don't use a leavening agent. The pancakes are also baked in the oven and have a light and fluffy texture. Whereas regular pancakes are made with baking soda or powder and are cooked on a skillet or griddle.

New baby traditions

Beschuit met muisjes are traditionally handed out at work by new dads. Take a Dutch crispbake, spread it with margarine and pour on the aniseed sprinkles – blue for a boy and pink for a girl. It is very rude to refuse beschuit met muisjes when offered by the proud parent.

In fact, in other countries, Shrove Tuesday is celebrated but has a variety of different names. In Germany, for example, it's called 'Fastnacht' meaning 'Eve of the Fast', and in Iceland it's called 'Sprengidagur', meaning 'Bursting Day'.