Dutch Baby pancakes are a very low-effort breakfast dish. You just have to throw all your ingredients into a bowl (or even better: a blender), pour it into a skillet, then leave it in the oven. Our coffee Dutch Baby recipe ups the convenience level even more by adding instant coffee into the batter. So in the 20 minutes it takes to bake this baby in the oven (pun intended), you don’t even have to make yourself a cup of coffee. You can just go back to sleep.
But if you’re awake and up for it, you can sit by the oven instead; and watch the magic that goes into your breakfast. After a few minutes in the heat, the pancake puffs up, and it will continue to slowly rise until it turns golden. Once you take it out of the oven, the steam that keeps the Dutch Baby up will evaporate; and it will quickly deflate. (That’s supposed to happen, so don’t worry.) You end up with a soft, eggy pancake.
Powdered sugar, fruits, and/or syrup are the usual toppings of choice for these pancakes. But our coffee Dutch Baby finishes with powdered milk or creamer to play with the coffee flavor. That said, you can go ahead and eat it with whatever you want.
So that your Dutch Baby-making goes off without a hitch (there’s too many opportunities for puns, we can’t help it), make sure that your batter is smooth. That’s why we suggest mixing it in a blender. If you don’t have one though, you can easily make this in a bowl. It’s also important that your skillet is hot when you pour your batter in. So don’t forget to pre-heat it with your oven!
Fun fact: contrary to its name, Dutch Babies are technically German in origin, known also as German pancakes or Bismarcks. Manca’s, a diner in Seattle, coined the term “Dutch Baby.” It was the first restaurant to serve the dish in the USA in the 1900’s. The name is presumed to be based on the Americanization of “Deutsch” (German) into Dutch.