Breakfast Recipes

Dutch Baby Pancake

Dutch Baby Pancake

Here is a homemade Dutch baby pancakes recipe, that you can happily enjoy for the breakfast, it is puffy and so delicious, made with flour, eggs, milk, and cinnamon, topped with fresh fruits, powdered sugar, and maple syrup.

Ingredients for Recipe:

  • 1/2 cup all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 3 tbsp unsalted butter, cut into chunks
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp vanilla
  • 1 tbsp sugar
  • 1/2 tsp salt
  • To serve: Sliced fruit, powdered sugar, and/or maple syrup
Ingredients for pancakes

How to Make Dutch Baby Pancakes:

Step 1:

Place the top oven rack just above the center position and pre-heat the oven to 425°F.

Step 2:

Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined.

Add flour, eggs, milk, cinnamon, vanilla, sugar, and salt

Step 3:

Pour the batter into a blender and blend until aerated and no clumps remain approximately 1 minute.

Blend the batter

Step 4:

Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.

Put butter into the skillet

Step 5:

Pour the blended batter into the center of the hot skillet and place it in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.

Pour the blended batter into skillet and cook

Step 6:

Remove from the oven and cool for a couple of minutes before slicing.

Remove the pancake from the oven

Step 7:

Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy these dutch pancakes!

Easy dutch pancakes

Notes to Perfecting this Recipe:

This is one of the recipes that seems like it is going to be much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started.

  • First, the size of your skillet matters in this case: You will need a 10-inch well-seasoned cast-iron or another oven-safe skillet to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are at room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
  • Although it may seem easier to skip step #2 (below) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
  • Do not stir or swirl the hot melted butter into the batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
  • Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust the final cook time accordingly.
  • Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
How to make a dutch baby pancake

Other Pancake Recipes:

Pumpkin pancake recipe – Paleo Pumpkin Spice Pancakes Recipe

Gluten-free pancakes recipe – Coconut Flour Pancakes

Other Breakfast Recipes:

Pineapple smoothie recipe – Raspberry Pineapple Smoothie Bowl

Coconut French Toast – Coconut French Toast

Pumpkin bread recipe – Pumpkin Bread with Coffee and Walnut

Dutch Baby Pancake

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German Breakfast
Serves: 4
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes

Dutch baby pancakes recipe, so puffy and delicious, simple ingredients required, perfect for starting your day. Enjoy!

Ingredients

  • 1/2 cup all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 3 tbsp unsalted butter, cut into chunks
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp vanilla
  • 1 tbsp sugar
  • 1/2 tsp salt
  • To serve: Sliced fruit, powdered sugar, and/or maple syrup

Instructions

1

Place the top oven rack just above the center position and pre-heat the oven to 425°F.

2

Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain approximately 1 minute.

3

Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.

4

Pour the blended batter into the center of the hot skillet and place it in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.

5

Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!

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