Dutch Baby Pancake Recipe

It’s the dutch baby pancake that brings all the family to the table. Throw on whipped cream and beautiful berries and they might not ever leave!

I honestly don’t know why we differentiate between German Pancakes and Dutch Baby Pancakes. It’s pretty much the same thing but one is in a pan and the other a skillet.

Am I right?

When I met Cade, his roommates in college would make these pancakes on the weekend and I love that a bunch of boys had some random cooking tradition together. Isn’t that the cutest?

What is a Dutch Baby Pancake?

A dutch baby pancake is a fluffy pancake that bakes in the oven and puffs up around the edges and leaves the bottom custardy and delicious. Like I mentioned, it’s pretty much the same thing as a German pancake except it is baked in a cast iron skillet instead of a casserole dish.

It’s basically a combination of a pancake, crepe and popover that is usually served for breakfast and can be sweet or savory. I’ve always gone sweet with mine, but they would be delicious topped with ham, cheese and chives! I’m totally doing that next time.

It also makes a big enough pancake to feed the whole family at the same time. No waiting for pancakes to be done or getting a cold pancake that has been sitting a while.

Are Dutch Baby and German Pancakes the Same?

I mean, the Dutch Baby pancake is basically the same thing as a German Pancake but you’ll see a small difference between the two recipes.

What Ingredients are Needed for Dutch Baby Pancakes?

All you need is 6 simple ingredients to make dutch babies and you’ll probably have most, if not all, of them already on hand. That makes them perfect for a Saturday morning or for a last minute breakfast for dinner.

• Flour
• Milk
• Lemon Zest
• Salt
• Eggs
• Butter

The exact measurements for each ingredient can be found in the recipe card below.

How to Make Dutch Baby Pancakes

This is one of my daughter’s favorite recipes to make. It is easy enough for a child to make and delicious enough for everyone to devour. Here are the basic steps:

1. Preheat oven.
2. Put all the ingredients except the butter in a blender and pulse until combined.
3. Place the butter in the cast iron skillet and stick the pan in the oven until the butter is melted.
4. Remove the skillet from the oven and pour the batter into it.
5. Return it to the oven and bake.
6. Remove from the oven and top with your favorite pancake toppings.

Bursting with the sweet, juicy flavors of pineapple and coconut, this Pina Colada Smoothie brings a bit of vacation sunshine, no matter the weather.

Pina Colada Smoothie

Years ago, when I first put this recipe on the blog, I had just made this piña colada smoothie and churned it into ice cream. I can still remember how my little boys jumped up and down with excitement.

They loved the sweetness of this refreshing ice cream treat during the heat of a Phoenix summer. I loved that it had no refined sugars.

I had been on a bit of a smoothie kick, back then. But, I’d never tried freezing a smoothie recipe before that. The result is a creamy texture that is more like soft-serve ice cream.

The twist of lime in this Pina Colada Smoothie gives it a unique taste that is more complex than the simple combination of coconut and pineapple. And, the tiny pinch of sea salt likewise enhances all of the flavors.

Be aware that different manufacturers produce their coconut milks at varying levels of creaminess and thickness. My favorite is the canned coconut milk from Thai kitchen.

I typically use store-bought frozen pineapple chunks for smoothies, but you can also freeze fresh pineapple chunks with the banana. Also, the honey could be swapped out for another natural sweet

Melt in Your Mouth Buttermilk Pancakes [+ Video]

The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!

The BEST Buttermilk Pancake Recipe

It’s finally here!!!! After testing, and testing, and testing all sorts of buttermilk pancake recipes, we’ve finally come up with what Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancakes recipe!!

Woop there it is!

This recipe for buttermilk pancakes truly took us months of testing, but I just know you’ll love it too so it was worth every disaster and every re-do.

We tried all sorts of different techniques, like adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and blah blah blah.

Everyone swears by the egg white method, but we actually found that not only did it take too much time, but the pancakes were surprisingly too airy for us. We wanted a light pancake but we still wanted it to melt in our mouths, which means we had to ditch the egg white and change up our baking soda and baking powder method.

“I make pancakes a lot, but tried this recipe this morning for the first time and the kids deemed them the BEST PANCAKES EVER! “

– OSB Reader

Buttermilk Syrup

When you make these buttermilk pancakes, be sure to try these melt in your mouth buttermilk pancakes with our Buttermilk Syrup — the combination is ridiculously amazing and delicious!

If you’re a coconut lover, try our coconut buttermilk syrup. It is actual heaven!

What is Buttermilk? 

If you don’t often cook with buttermilk, you may not understand why it’s an essential ingredient in these pancakes, or even what it is.

Real buttermilk is the fat-free, flavorful liquid that’s left over after you’ve churned a batch of homemade butter (have any of you churned your own butter before?). Buttermilk is full of natural cultures and is slightly tangy, which makes it great for tenderizing meat and adding to baked goods. 

Can I Substitute Powdered Buttermilk?

You can use buttermilk powder, however I HIGHLY recommend sticking with the liquid as it is absolutely better, thicker and fluffier. If you need to use powdered, I suggest our Read more

Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.

Pecan Thumbprint Cookies

I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.

These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.

This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.

It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.

Gluten Free Thumbprint Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here.

Read more

Authentic Finnish Pancakes Recipe [+Video]

Authentic Finnish pancakes are a popular traditional dish eaten during Midsummer’s Eve or Christmas. Learn how to make traditional Finnish pancakes with this recipe.

Bon Appétit describes Finnish pancakes as somewhere between “crepes, pancakes and heaven” and I couldn’t agree more. These are light and tender and ready to top with your favorite pancake toppings.

If you have been joining us on our tour of pancakes around the world, then welcome to Finland! I have never been there, but it is definitely on my list of places to visit! Now don’t get confused, there are two types of pancakes that are popular in Finland, a baked oven pancake (pannukakku) and a pan fried pancake (lettu or lätty). This version is the pan fried, crepe-like pancake, and they are fabulous!

My Tie to Finland

We lived by the most amazing mother-daughter-duo for quite a few years in Lehi, Utah, Alison and her mother, Marty. Marty is a spunky explosion of happiness in my life and the lives of my family members. She and her daughter welcomed us into their lives in a way that can be nothing other than a spiritual gift from heaven. We felt like family and will always love them like family. 

These two women have witnessed more heartache than most, especially with the loss of loved ones and I am living my life differently because of how deeply they love, mourn and continue on faithful regardless of their trials. They live sweet, happy lives. They cherish the people around them and are always spinning new paths on metaphorical spider webs of family. I love them. And I love that they love where they come from, Finland. 

Not just Finland, but the people and stories around their lives matter. So, I have no reason to have made Finnish Pancakes other than to think of them and try to be more like them because no one does family like they do. 

What Do I Need to Make Finnish Pancakes?

The ingredients for Finnish pancakes are items that you’ll probably have in your pantry or fridge so they are a great option to make spur of the moment (same story for our more traditional buttermilk pancakes if you want to go with an old reliable pancake)! If you want to try something new, the kids will be over the moon for these Finnish pancakes! Here is what you will need:

• Eggs: You want the eggs well beaten so I usually just use a blender for mixing all the ingredients.
• Milk: For the best flavor and texture, use whole milk.
• Flour: just regular all purpose flour works great
• Vanilla: adds flavor
• Salt: enhances all the flavors
• Sugar: You can totally control the sweetness here. Add as little as 3 tablespoons for mild sweetness up to 6 tablespoons for maximum sweetness.