One of my favorite breakfast recipes on a lazy weekend morning is this Dutch Baby Pancake Recipe. It's so easy to make and chances are you probably have most of the ingredients already on hand.
It's also a great one for visiting house guests because it bakes up quickly and guests are always impressed by it!
For me, they are best enjoyed topped with fresh lemon juice and powdered sugar. But they are also pretty great with strawberry jam as well.
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How do you make Dutch baby pancakes?
Dutch baby pancakes are easy to put together and always receive rave reviews! But you need to work fast since they are best enjoyed straight out of the oven. So make sure everyone is seated before you present this pancake to the table since they will deflate the longer they sit. But even if they do deflate they still taste delicious!
STEP#1: Whisk up the Batter
To make the batter you will whisk up a simple mixture of flour, milk, eggs, sugar, vanilla extract, and melted butter. I like to start by whisking the flour and sugar, with the milk first, this is the same technique I use for my Foolproof French Crepe Recipe and it really helps to prevent any lumps!
STEP#2: Melt the Butter in the Cast-Iron Skillet
Traditionally Dutch Baby pancakes are made in cast-iron because the heat is so even and it keeps the butter sizzling while you add the batter in the next stage. I like to use a red enamel cast-iron pan for this because it makes a pretty oven-to-table presentation.
Can you make a Dutch baby pancake without a cast-iron skillet?
Yes, you can also make a Dutch baby in a metal cake pan that is 9-10". Just follow the same instructions as if it were a skillet.
In fact, this is how I was introduced to this recipe, by a lovely family friend who used to make them in cake pans. She also taught me how to make the most delicious Blueberry Crumb Cake Recipe on the planet!
Once your batter is made, you will carefully pour it into a hot skillet, sizzling with butter, and bake until cooked through and the pancake is puffed up.
STEP#3: Pouring in the Batter
If it's easier, you may opt to transfer the batter into a Pyrex pitcher to prevent any spills. Once the batter is in, close the oven door and don't open it until it's done! Otherwise, your pancake will deflate. It's best to wait until you can see it's really puffed up and golden brown.
How to Know When Your Pancake is Done?
Make sure the edges are really golden brown and crispy before removing the pancake from the oven. This will ensure that the center is cooked through and isn't too eggy. Assuring doneness will also prevent it from deflating too quickly.
STEP#4: Prepare the Garnishes
While the pancake is in the oven, prepare your garnishes and set them on the table, that way you can dive in right away once it'sdone!
I love to serve these pancakes with fresh lemon juice and powdered sugar. But you could also serve them with jam, fresh berries, and whipped cream too.
Then carefully remove the skillet from the oven, making sure the pancake doesn't deflate on the way to the table! Then cut into wedges and serve!
MORE BRUNCH RECIPES!
- Apple Cider Pancakes
- Banana Pancakes with Bruleed Bananas
- Lemon Ricotta Pancakes
- Oat flour Pancakes with Bananas and Blueberries
Please let me know if you make this recipe
by leaving a rating and review below
Dutch Baby Pancake
One of my favorite breakfast treats on a lazy weekend morning is this Dutch Baby Pancake Recipe! And I bet you already have most of the ingredients already on-hand!
Ingredients
- 3 tablespoon (45g) unsalted butter
- ½ cup (60 g) of flour
- ¼ teaspoon (1.75ml) salt
- 1 tablespoon (12g) sugar
- 1 cup (240 ml) of milk
- 2 eggs
- 1 teaspoon (5 ml) vanilla
- 1 lemon
- 1 tablespoon (7g) powdered sugar garnish
Instructions
- Preheat Oven to 400F (200C)
- In a medium bowl whisk together the flour and the milk until smooth, then add the eggs, salt, sugar and vanilla. Whisk to combine and then set aside.
- Place butter in an oven safe skillet, place skillet in the pre-heated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow pancake to bake for 16-18 mins.
- Remove from oven, and dust with powdered sugar.
- Cut into wedges and serve. With fresh lemon wedges (or raspberry jam)
Notes
The pancake deflates quickly! So be sure everyone is at the table before you take it out and present it!
You can make the batter the night before and then all you have to do s pour into the hot skillet and bake!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 81mgSodium: 91mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 5g
Crystal says
Thank you for the recipe & I’m glad I didn’t need a blender. All my kitchen toys are in storage as I transition in my new home state. Happy whisking! Very good & yummy. I heated up my pan too.
Beth Le Manach says
Ha! Yes! A whisk is all you need just like our grandmothers used to do! So glad it was a hit 🙂 And yes heating up the pan makes a big difference too!
Jennifer says
Absolutely delicious! Made this for the 1st time today and it was quick, easy, and yummy. Will definitely make again in the future.
Beth Le Manach says
YAY! I'm so glad it was a hit! 🙂
Claire says
Love this recipe! My husband asks me to make it regularly, we are huge gluttons and have one each lol 🤦♀️🤷♀️
I usually cut up some apples, mix them with cinnamon a bit of salt and toss them around in oil and bake them for a bit before I add the butter and batter to the pan.
After it comes out of the oven I add lemon juice and powdered sugar for my husband but I add berries to mine... It is so amazing! 🤤
I dont make them as often as I am asked to because of how much we eat lol
Beth Le Manach says
LOL! Oh I'm so glad it's been such a hit! I also love the idea of the apples! YAY!
Gerry - BK says
Thank you for sharing your lovely recipe. I made the pancake exactly as written. It was quick and easy to make. The flavor of the pancake was out of this world good. It was more custardy than I was expecting. The said the texture was very nice. I served it with icing sugar, blueberries and raspberries and a drizzle of pure Maple Syrup, for a wonderful meal.
Beth Le Manach says
Oh that sounds so delicious! I'm so glad it was a hit and you enjoyed it! 🙂
Amy says
Can recipe be doubled? I have a large cast iron and large hungry family.
Beth Le Manach says
Well it depends how big the pan is. If it's 20" then yes, otherwise I'd make two, across two pans. Because if the batter is too thick, it will be really eggy and won't rise 🙁
Sierra says
Delicious but be careful about the size of your pan! I have a smaller cast iron skillet and it turned out way too buttery. I think you only need enough to coat the skillet - no more!
Leah says
Absolutely delish!
The family loved it.
Beth Le Manach says
YAY! So glad to hear it was a success! 🙂
Kate says
THIs was absolutely the best Dutch baby I have ever had. I did process slightly different in that I put pan in oven for several minutes before butter-so even hotter, melted butter in pan swished it around pan to coat sides, poured melted butter into batter, whisked it and poured back into pan.. It was a little more custard-y than other receipies I have tried, and absolutely fabulous!