Dutch Baby Pancake Recipe: Easy and Delicious Breakfast Treat

I’ve included some videos below for those who prefer to watch rather than read.

Have you ever wondered how to make a Dutch baby pancake at home? This delightful, puffy pancake is baked in the oven and can be a showstopper for any brunch. Using just a few simple ingredients, you can create a crispy yet tender treat that pairs well with a variety of toppings.

The magic of the Dutch baby pancake happens when it puffs up in the oven, creating a light, airy texture. With ingredients like eggs, flour, milk, and a bit of butter, you’ll find this recipe both easy and impressive. Serve it hot with your favorite toppings like fresh fruit, syrup, or powdered sugar to elevate your breakfast experience.

Get ready to wow your friends and family with a dish that’s as fun to make as it is to eat. Dive into the recipe and enjoy a delicious Dutch baby pancake that’s sure to become a favorite in your home.

Exact Ingredients (+ Possible Substitutes)

Here’s what you need to make a delicious Dutch baby pancake:

Ingredients

• 3 large eggs
  You can use egg substitutes if needed, but real eggs give the best texture.
• 1/2 cup all-purpose flour
  For a healthier option, try whole wheat flour.
• 1/2 cup milk
  Whole milk works best, but you can use almond or soy milk.
• 2 tablespoons sugar
  Try honey or maple syrup for a different flavor.
• 1 teaspoon vanilla extract
  Swap with almond extract for a nutty twist.
• 1/2 teaspoon salt
  Essential for flavor balance.
• 2 tablespoons unsalted butter
  Use coconut oil as a dairy-free option.
• Optional: Lemon zest or ground cinnamon
  Adds a zesty or spicy flavor.

Possible Substitutes

If you don’t have some ingredients, there are easy substitutes:

• Eggs: Use 1/4 cup of applesauce or a mashed banana for each egg.
• Flour: Gluten-free mixes can replace all-purpose flour.
• Milk: Any plant-based milk can be used in place of dairy milk.
• Butter: Margarine or even vegetable oil can replace butter.

Mix and match these to suit your taste or dietary needs. Enjoy making your Dutch baby pancake!

Instructions

1. 
   

   Preheat Oven: Preheat your oven to 425°F (220°C). Place a cast iron skillet or oven-safe pan in the oven while it heats.

   
   
2. 
   

   Blend Ingredients: In a blender, add the eggs, flour, milk, sugar, salt, and vanilla. Blend on medium-high speed until the mixture is frothy and well-combined. Let the batter rest for 10-15 minutes at room temperature.

   
   
3. 
   

   Prepare the Pan: Carefully remove the hot skillet from the oven using oven mitts. Add the butter, swirling it around to coat the bottom and sides of the pan.

   
   
4. 
   

   Add Batter: Pour the batter into the hot, buttered skillet. It’s important to do this quickly so the batter spreads evenly and begins cooking right away.

   
   
5. 
   

   Bake: Place the skillet back in the oven. Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.

   
   
6. 
   

   Serve Immediately: Once baked, remove the Dutch baby from the oven. It will deflate slightly as it cools. Serve immediately, topped with your favorite toppings like powdered sugar, maple syrup, fresh fruit, or whipped cream.

   
   

Enjoy your delicious Dutch baby pancake!

Tips, Tricks & Storing

Preheat Your Pan
Always place your skillet in the oven while it preheats. This ensures a hot pan, which is key for a fluffy pancake.

Blend Well
Use a blender or whisk to mix the batter. This ensures no lumps and adds air to the mix, making your Dutch baby light.

Room Temperature Ingredients
Let eggs and milk sit out for a bit before mixing. Cold ingredients can make the batter dense.

Rest the Batter
After blending, let the batter rest for 15-20 minutes. This helps it puff up more in the oven.

Use Unsalted Butter
Melt unsalted butter in the hot skillet. It prevents your pancake from getting too salty.

Add Flavors
Try adding lemon zest, cinnamon, or nutmeg to the batter for extra flavor.

Serve Immediately
Dutch baby pancakes deflate quickly. Serve straight from the oven with your favorite toppings like fruits, powdered sugar, or syrup.

Storing Leftovers
Let the pancake cool completely. Wrap in plastic wrap or place in an airtight container. Store in the fridge for up to 2 days.

Reheating
Warm up leftover Dutch baby in the oven at 300°F until heated through, about 10 minutes. Avoid the microwave to keep it from getting soggy.

Recipe Variations & Serving Suggestions

Classic Toppings: Dust your Dutch baby with powdered sugar and serve it with fresh berries. A drizzle of maple syrup or honey adds extra sweetness.

Lemon Glaze: Mix melted butter, powdered sugar, and lemon juice. Drizzle this glaze over the pancake for a tangy twist. It’s a refreshing change from traditional toppings.

Savory Version: Skip the sugar and vanilla. Instead, add herbs like rosemary or thyme and top with sautéed vegetables, cheese, and a poached egg.

Fruit Compote: Warm up some mixed berries or apples with sugar on the stove. Spoon the compote over the Dutch baby for a fruity delight.

Whipped Cream: Add a dollop of whipped cream on top. It’s especially delicious when paired with fresh fruit.

Chocolate Chips: Toss some chocolate chips into the batter before baking. When it’s done, you have a chocolate-studded treat that’s perfect for dessert.

Nut Butters: Spread a layer of almond butter, peanut butter, or Nutella on your Dutch baby. Add some sliced bananas for a delightful combo.

Nuts and Seeds: Sprinkle chopped nuts such as almonds, walnuts, or pecans over the pancake for added crunch.

Keep your Dutch baby versatile by trying different combinations. Whether you prefer sweet or savory, there’s a variation to match your taste.