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Dutch Baby Pancakes

Try this native-to-Seattle recipe for a delicious breakfast or dessert.

February 13, 2017

We visited the Edible City exhibit at MOHAI and enjoyed an inspiring taste of the history of Seattle’s most notable restaurants. Manca’s Café, a downtown institution that had been in operation for almost 60 years, is credited with inventing the Dutch Baby. Their original recipe remains a secret, but you can turn breakfast into a special occasion with our easy-to-make version. Find an adaptation of the original when you visit the museum!

Serves two people. 


  • 3 tablespoons unsalted butter, softened, divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup milk, at room temperature (use 2% or whole milk for best results)
  • 1/2 teaspoon vanilla extract
  • Confectioners’ sugar and lemon wedges for serving


Heat oven to 375 degrees F with rack in the middle position.

Heat a 9-inch metal pie pan in the oven for 10 minutes. During the last four minutes, place two tablespoons of butter in the pan to melt. It’s okay if the butter starts to brown a little. You’ll want it sizzling when you pour in the batter. This recipe requires precise timing, so before butter becomes too browned, remove pan from oven and reheat it just before adding the batter.

While the pan heats, whisk together the flour, sugar and salt in a large bowl. Add eggs, milk, vanilla and remaining butter. Whisk mixture until smooth and slightly bubbly.

Remove hot pie pan from oven and immediately pour batter into the center of the hot pan. Carefully return pan to oven and bake for 20 minutes.

The Dutch Baby will puff up nicely at the edges, and the center will fall when you take it out of the oven.

Serve the classic way, cut in wedges with a generous sprinkle of confectioners’ sugar and a squeeze of lemon juice — a heavenly combination!


There are 8 comments

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Ever since (years ago!) Sunset magazine featured a version of these, and after having already been making Finnish Pancake (very similar) I've been making to serve mostly overnight guests, since it's then possible to sit down for breakfast instead of flipping pancakes.  It's always been a hit...usually served with fresh or frozen peaches...yummy, filling, custardy treat!!!

This is a family favorite! I'm guessing I have made hundreds of these over the years. Hint: use a cast iron skillet only and start with a very hot one at that.

At the Sooke Harbour House Resort Restaurant in Sooke, BC we have served Dutch Babies to our guests for a very long time. What dutch baby is it is just a sweet  version of yorkshire pudding! It is a wonderful breakfast treat especially when you add to it fresh slightly cooked fruits in season like berries, whipped cream and maple syrup! If you look at our website: , at the photos posted on our Facebook page or on Flickr you will discover all the photos posted by our guests. Bon Appetit! 

I have the original recipe given by Mrs Manca to my grandmother, who was a friend.  Durch Babies are delicious.  It has no sugar or vanilla, however, my aunt's variation does include the sugar and vanilla, which I think makes them much better.  Tilikum Place cafe has Dutch Babies on their menu, if you want to try them without having to cook.  Thanks for sharing a lovely Seattle memory.

I made this today for Pancake day.  I must say I was a bit disappointed as the pancake didn't puff up or brown except around the edge, so it was stodgy.   Looking at other recipes on the web I think the problem is the oven temperature -- it should be 425F, not the 375F called for in this recipe.

Where in Seattle is Marica's cafe?

jliu's picture
The original Manca's Cafe closed in the late 90's. The wording in the recipe was a bit confusing and has been updated. You can still find Dutch Babies in many cafe and diners around Seattle.

I am 81 years old. The first time I tasted dutch babies was at Manca's after I danced in a recital at the Palomar Theater. I love them! My kids love them, too. We often have an Easter brunch which always features them -- buttered, liberally sprinkled with powdered sugar, and squirted with lemon juice. One of my sons still calls them "flat eggs", which was his childhood name for them. For a time, some of the Manca offspring had a restaurant at Madison Park. Miss them! Thanks for introducing us to this treat. I got what was purported to be the Manca's restaurant from the Seattle Times years ago. I also use the recipe in Sunset's "Cooking with a Foreign Accent".