This dutch baby pancake recipe is the perfect brunch to make for something a little extra special. Top it off with your favourite berries and a sprinkle of powdered sugar!
How has it taken me so long to discover the amazingless of a dutch baby pancake?!
Seriously, move over regular pancakes because dutch baby pancakes are one special treat for weekend brunch! This pancake feels rich, fluffy and is
What is a dutch baby?
A dutch baby pancake is essentially like one big popover! It’s very similar to a Yorkshire pudding but it’s slightly sweetened.
It’s thicker than a typical pancake and rather than being cooked in a pan, it’s cooked in the oven.
Dutch baby pancakes are also generally made with more eggs than regular pancakes, which helps them to get the light puffy texture!
How to make a dutch baby
Now there are a few components I want to go over to make the perfect dutch baby and to make your dutch baby pancake rises in the oven.
Firstly, let’s go over the ingredients you’ll need:
Mix all the pancake ingredients together in a large bowl or in a blender, then pour the mixture into a preheated skillet coated with melted butter.
The immediately place in the oven and bake at 425 degrees for 22-25 minutes until golden brown on top.
Tips to making a perfect dutch baby
Let’s talk about the process to make a perfect dutch baby pancake.
- make sure your pancake rises in the oven is to use room temperature eggs and milk.
- A trick I use to bring my eggs to room temperature quickly is to place them in a bowl of lukewarm water for 5-10 minutes before cooking.
- The ingredients can be mixed together in a bowl or blender until smooth.
- Make sure your skillet is HOT before you pour your batter in. I recommend using a cast iron skillet and preheating it on the stove top so it’s nice and hot.
- Add your butter or oil to the skillet and let it heat up before pouring in your batter
- DO NOT open your oven door to take a peek! You want to keep the door closed and keep it nice and hot in there!
- Make sure you’re guests are present when you take the dutch baby out of the oven for that “wow” factor. It will deflate rather quickly!
Recipe substitutions and variations:
The dutch baby can be made dairy-free by using coconut oil instead of butter. You can also use any type of flour you like, though it will puff up more if the flour contains gluten.
You can top this dutch baby pancake with any fruits, jams or sauces you like. I enjoy this recipe with some fresh berries and just a light dusting of powdered sugar.
Other breakfast recipes to try
If you tried this Dutch baby pancake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!Print
A fun pancake recipe perfect for a weekend brunch!
- Preheat the oven to 425 degrees F.
- Mix all the pancake ingredients together in a large bowl, or in a blender until smooth.
- Heat a 10-inch cast iron skillet on the stove until it’s nice and hot, then add butter or coconut oil and let heat for a minute.
- Pour your batter into the hot skillet then immediately transfer to the oven and bake for 22-25 until puffy and golden brown.
- Serve immediately and top with berries and powdered sugar
Make sure to use room temperature eggs and milk in this recipe to make the Dutch baby puff up in the oven!
Preheat your oven and your cast iron skillet before making this recipe.
For best results, I recommend a cast iron skillet for this Dutch baby pancake.
- Serving Size: 1/4 of the recipe
- Calories: 244
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
Keywords: dutch baby pancake recipe, dutch baby recipe