My Keto Dutch Baby Pancake Recipe with Gluten-Free Option (2024)
Each pancake turns out like artwork!
Hi everybody, this is Jacqueline’s daughter!
The other day, we did a sleepover at my mom’s home with my two baby girls. We all have so much fun together! Since Mom works long hours doing nurse consulting and running this blog for all of you, sometimes she stays up pretty late. My girls, on the other hand, get up early, so I wanted to have something quick, easy, and healthy for breakfast for both my girls and Mom in the morning. This recipe is a favorite of mine, and I was eager to share it with Mom as well.
Even thought our heritage is Dutch, my very favorite part about this breakfast meal is that it is keto (high in protein and low in carbohydrate) and you have options of gluten-free, dairy-free, and also soaked!
It’s not work or time intensive (no need to make and flip individual pancakes!) and impressively beautiful.
After it poofs up into a show-worthy display, you can serve it up in a number of ways; with fresh fruit and a drizzle of maple syrup, a scoop of nuts, yogurt, or savory toppings of your choice. It’s really a whole meal (or several meals)!
As a young mom with my hands full, this has been a time-saver and game-changer for me. I don’t want to go back to regular pancakes now that I’m hooked on these uniquely delicious (and giant!) Dutch baby pancakes.
We did several trial runs with different flours and milk and oil, as well as with soaking overnight. We found the results varied only slightly, and were similarly delicious and beautiful. This recipe can be any combination of gluten-free, dairy-free, or soaked! I’m sold, and I hope you are too. 🙂
Ingredients:
5 Tablespoons real butter (or coconut oil)
1 cup flour (see options below)
1 cup milk (we used organic, grass-fed whole milk)
6 medium or large eggs, lightly whisked
dash of salt, optional
dash of vanilla, optional
dash of cinnamon, optional
Substitutions:
Dairy Free- Substitute almond milk for regular milk and coconut oil for butter to make dairy-free.
Soaked- To soak the pancake batter, mix the milk, flour, and eggs and set in fridge overnight to remove some of the phytic acid.
Whole Grain- To be more keto-friendly, use a combination of almond flour and coconut flour instead of wheat. Or use whole wheat flour instead of all purpose flour at a 1-1 ratio. I prefer whole wheat pastry flour myself.
Note: We haven’t yet experimented fermenting the batter —minus the eggs— on the counter overnight and adding the eggs in the morning like we do with my Breakfast Oat Bread.
Directions:
Preheat oven to 400-425 degrees F. Either works!
As oven preheats, put the 5 Tbsp. butter in a 9 or 10 inch cast iron skillet (or 9×13 in baking dish if you don’t have a cast iron skillet). Place skillet in oven until the butter is melted and the skillet is hot.
Whisk all other ingredients together (minus the butter) in a medium sized bowl. Optionally, you can do this in a blender, but I don’t want to do the extra dishes. 🙂
Using an oven mitt, carefully pull out your oven rack holding the hot skillet from the oven and pour the batter into the skillet on top of the melted butter.
Bake for 22-27 minutes or until edges are golden brown, all puffy and magnificent. Keep an eye out so it doesn’t burn.
Once pulled from the oven into room temperature, the pancake will start to deflate. This is normal and exactly how the Dutch pancake reacts; it’s part of the charm. As it cools, a perfect bowl is created to hold your toppings.
Serve with any of the toppings your heart desires.
Bon Appétit!
[Mom is half Dutch. My Opa was born in the Netherlands. So was Corrie ten Boom].
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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.
Flour: Nothing fancy here, all-purpose does the job just fine. Eggs: If you can remember to, let the eggs come to room temperature while you're heating the oven. Milk: Skip the skim milk — 2% or whole work best. Sugar: You'll need two tablespoons of granulated sugar.
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.
A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.
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.
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.
The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.
The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.
Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.
Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.
A Dutch baby (or Dutch baby pancake), is also known as a German pancake, a Hootenanny, a Dutch puff, or a Bismarck, and is simply a large American popover. A large Yorkshire pudding shares a lot of similarities with a Dutch baby. A Dutch baby is usually baked in the oven.
There was little resemblance to the tall stacks of fluffy flapjacks that I grew up with in the U.S. Instead, Dutch pancakes are thin and dense. Usually made to be as big or larger than the plate itself.
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
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.
Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.
The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.
Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.
It is normal for the pancake to get really puffy while cooking, and then quickly deflate once it's removed from the oven. Don't be frustrated, this is exactly what's supposed to happen! Mix things up and try adding about a cup of fresh fruit over the top of the pancake batter, before it goes into the oven.
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