A Dutch baby is an oven-baked pancake that puffs dramatically and is also called a German pancake.
The batter is made from eggs, flour, milk, and usually a little sugar and salt. It is poured into a very hot, buttered skillet, where steam and the structure of the eggs help the edges rise high above the pan.
Despite its name, the Dutch baby is an American dish rather than a traditional Dutch pancake. It is generally credited to Manca’s Cafe in Seattle, where owner Victor Manca and his family popularized the name in the early twentieth century.
The pancake deflates soon after leaving the oven, which is normal rather than a sign of failure. It is often served with powdered sugar, lemon juice, fruit, syrup, or butter. A Dutch baby differs from a popover because it is usually made and served as a large skillet pancake.