The Dutch baby pancake, also known simply as a "Dutch baby," has a charming history that dates back to the early 20th century. Contrary to its name, the Dutch baby is not Dutch in origin but is believed to have its roots in American cuisine.

The Dutch baby is essentially a large, oven-baked pancake with a texture that falls somewhere between a pancake and a popover. It is made from a batter of eggs, flour, milk, and sugar, poured into a preheated, buttered skillet, and then baked until it puffs up and forms a golden, crispy edge.

The term "Dutch baby" is thought to have originated from a mispronunciation of the word "deutsch," meaning German. The dish is said to have been introduced in the United States by a family of German immigrants in the early 1900s. The first known recipe for Dutch baby pancakes appeared in print in the Sunset magazine in the 1940s, contributing to the dish's popularity.

Dutch babies are often served with powdered sugar, fresh fruit, syrup, or other toppings. Their simplicity, ease of preparation, and delightful presentation have made them a beloved breakfast or brunch option, gaining popularity beyond their German-American origins. Today, Dutch babies continue to be enjoyed as a delicious and visually appealing treat for those seeking a delightful twist on traditional pancakes.