Dutch baby pancakes are a scrumptious combination of a crepe, pancake, and popover baked in a warmed skillet in the oven and a crowd-pleaser!
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Start the day with a party of flavors! Dutch baby pancakes are a scrumptious combination of a crepe, pancake, and popover baked in a warmed skillet in the oven. If you’re looking for something totally different for breakfast, this is it! The beauty of this easy-to-make recipe is you can customize it to suit your family’s tastes. Whether you like it sweet and indulgent or saucy and savory, a dutch baby pancake is sure to be a crowd-pleaser!
WHY WE LOVE THIS RECIPE for dutch baby pancakes
- Offers something different for breakfast
- Quick and easy to make
- Kid-friendly and approved (especially with added toppings!)
- Versatile – you can make this sweet or savory
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 tablespoons unsalted butter
HOW TO MAKE DUTCH BABY PANCAKES
This recipe is really easy to put together. I find it to be a lot easier than your traditional pancake, because you can simply pop it in the oven and let it do it’s thing. No need to stand and watch it.
- Preheat the oven to 425 degrees and warm up the skillet!
- Blend flour, milk, eggs, sugar, vanilla, and salt, scraping down the sides of the bowl.
- Coat the skillet with melted butter and pour the batter into the skillet.
- Bake in the oven for 15-20 minutes.
HOW TO SERVE
- Use a spatula to remove from the pan.
- Dust with powdered sugar and top with your favorite toppings.
- Cut into wedges and serve with maple syrup or jam.
VARIATIONS / OPTIONS / ADD-INS
- Fruit: These pancakes are delicious when finished off with some fruit. My go-to options are blueberries, bananas, strawberries, and raspberries.
- Toppings: If you have a bit of a sweet tooth, it can be fun to play around with different toppings on these pancakes! I have added chocolate drizzle, nutella, whipped cream, and sprinkles before. All of which were a hit at my house!
- Cinnamon sugar: Instead of using the traditional powdered sugar to dust your pancakes, try using a cinnamon sugar mixture! It’s so delicious.
- Syrup: I love to serve these with a classic maple syrup, but some other delicious options for what to coat your pancakes with are honey, jam, or peanut butter.
- Savory: If you are into savory over sweet, you can definitely add toppings like eggs, bacon, and vegetables to make a savory pancake!
Tips
- You will need to build in time to let the batter rest. You can let it rest while you are heating up the skillet or you can make the batter the night before and let it rest in the refrigerator overnight.
- In order to get the pancake to puff up, you must have the ingredients at room temperature. This is really important for the final texture of your dish!
- Keep in mind that as soon as you take this out of the oven, it falls. This is expected, and nothing to be concerned about.
- This may seem like a no brainer, but when you take your skillet out of the oven, after heating, be sure to wear oven mitts! It can be easy to forget, since there won’t be anything in the skillet at that point.
Storage Tips
These pancakes are really at their best when they are eaten fresh. They tend to get pretty soggy if stored as leftovers, and they can be hard to reheat. My recommendation would be to eat these up the same day you make them!
Other Great Breakfast Recipes
- Air Fryer Cherry Pop Tarts
- Cinnamon Roll Bundt Cake
- Baked Donuts
- Homemade Granola
- Freezer Breakfast Burritos
Dutch Baby Pancakes
Serves — 6
Dutch baby pancakes are a scrumptious combination of a crepe, pancake, and popover baked in a warmed skillet in the oven and a crowd-pleaser!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- ½ cup all-purpose flour
- ½ cup whole or 2% milk
- 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp fine salt
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425 degrees.
- Using a blender or food processor, blend the flour, milk, eggs, sugar, vanilla, and salt for about 10 seconds, scrape down the sides, and then blend for another 10 seconds.
- Let the batter sit for about 20 minutes.
- While the batter is sitting, place your 9 – 10 inch oven safe skillet on the middle rack in the oven to get it warmed up.
- After the batter has rested, melt the butter and remove the skillet from the oven (use oven mitts!!). Add the butter and skillet and swirl it around as it is melting to coat the bottom and sides of the pan (you can use a spatula to help move it around.)
- Pour the batter into the skillet and tilt the pan so that the batter is evenly distributed.
- Place the skillet in the oven and bake 15-20 minutes until it is puffed and lightly brown on top and darker brown on the sides and edges.
- Use a spatula to remove from the pan.
- Dust with powdered sugar or cinnamon sugar and top with your favorite toppings.
- Cut into wedges and serve with maple syrup or jam.
Notes
Important note – in order to get the pancake to POOF up, you must have the ingredients at room temperature.
Just know that as soon as you take it out of the oven it falls. This is expected.
Nutrition Info
Calories: 122kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 224mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 228IU | Calcium: 30mg | Iron: 1mg
