Dutch Baby Pancake Recipe – Easy Oven-Baked Breakfast Treat

Last Updated on 4 months by Neha Deshmukh

Dutch Baby Pancake Recipe – Easy Oven-Baked Breakfast Treat

Okay, let’s be real. Weekends are for treating yourself, right? And what’s a better treat than a fluffy, golden, slightly dramatic pancake that puffs up in the oven? I stumbled upon this Dutch Baby pancake recipe a few years ago, and it’s been a weekend staple ever since. It’s seriously impressive looking, but surprisingly easy to make – perfect for wowing your family or just enjoying a cozy breakfast.

Why You’ll Love This Recipe

This isn’t your average pancake. A Dutch Baby (sometimes called a German pancake, we’ll get into that later!) is baked in a hot skillet in the oven, creating a beautiful, puffed-up masterpiece. It’s crispy around the edges, soft in the middle, and just begging to be topped with your favorite goodies. Plus, it’s a one-pan wonder, meaning fewer dishes – always a win in my book! It’s a delightful change from traditional pancakes and a guaranteed conversation starter.

Ingredients

Here’s what you’ll need to whip up this magical pancake:

• 2 large eggs
• ½ cup milk (120ml)
• A pinch of salt
• 1 tsp vanilla extract
• 1 tbsp honey (about 21g)
• 3 tbsp melted butter (42g)
• ½ cup all-purpose flour (60g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Melted Butter: Don’t skimp on the butter! It’s what gives the Dutch Baby those gorgeous, crispy edges. Seriously, it’s key.
• Eggs: Room temperature eggs will give you the best volume. If you forget to take them out ahead of time, pop them in a bowl of warm water for 5-10 minutes.
• Honey: I love using a good quality honey for a little extra flavor. Clover honey is classic, but wildflower or even acacia honey can add a lovely nuance. You could even experiment with maple syrup if you’re feeling adventurous!
• Flour: All-purpose flour works perfectly, but we’ll explore gluten-free options later if needed.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 200°C (392°F). While it’s heating up, place a 10-inch skillet (cast iron is ideal, but any oven-safe skillet will do) on the stovetop to get nice and hot.
2. Now, into a blender goes the eggs, milk, salt, vanilla extract, honey, and 2 tablespoons of the melted butter. Blend until everything is smooth and a little frothy – about 30 seconds should do it.
3. Add the flour to the blender and blend for another 3-5 minutes. This is important! You want to make sure there are absolutely no lumps. A smooth batter is a happy batter.
4. Carefully (it’s hot!) brush the preheated skillet with the remaining tablespoon of melted butter, making sure to coat the bottom and sides evenly.
5. Pour the blended batter into the hot skillet and immediately transfer it to the preheated oven.
6. Bake for 30 minutes, or until the pancake is puffed up, golden brown on top, and beautifully crisp around the edges. Keep an eye on it – ovens can vary!
7. Remove from the oven and let it rest for a few minutes. It will deflate a bit in the center, and that’s totally normal! It’s part of the Dutch Baby charm.
8. Slice and serve warm with your favorite toppings.

Expert Tips

Want to make sure your Dutch Baby turns out perfectly every time? Here are a few things I’ve learned along the way:

• Oven Temperature: Make sure your oven is properly preheated. An accurate oven thermometer is your friend!
• Preventing Sticking: A well-buttered skillet is essential to prevent sticking. Don’t be shy with the butter!
• Maximum Puff: Don’t open the oven door during baking! Seriously, resist the urge. It can cause the pancake to deflate.
• Recognizing Doneness: It’s done when it’s puffed, golden brown, and the edges are crisp. A toothpick inserted into the center might come out with a few moist crumbs, and that’s okay.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Dutch Baby: Swap the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use your favorite plant-based milk. My friend Sarah swears by almond milk in hers!
• Gluten-Free Dutch Baby: Use a good quality gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor.
• Festival Adaptations: During the holidays, serve with seasonal fruits like cranberries, apples, or peaches. It’s a beautiful and festive breakfast!

Serving Suggestions

The possibilities are endless! Here are a few of my go-to toppings:

• Powdered sugar
• Fresh berries
• Maple syrup
• Whipped cream
• Lemon juice and zest
• A sprinkle of cinnamon

Storage Instructions

Dutch Babies are best enjoyed fresh, but if you have leftovers (unlikely, I know!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. They won’t be as puffy, but still delicious!

FAQs

Got questions? I’ve got answers!

• Is a Dutch Baby Pancake the same as a German Pancake? They’re very similar! The terms are often used interchangeably, but “Dutch Baby” is the more common name in the US.
• Can I make the batter ahead of time? You can, but it’s best to use it immediately. If you do make it ahead, store it in the refrigerator for no more than 24 hours and give it a good whisk before pouring it into the skillet.
• What kind of skillet is best for a Dutch Baby? A 10-inch cast iron skillet is ideal because it retains heat well, but any oven-safe skillet will work.
• Why did my Dutch Baby deflate? Deflation is normal! It will deflate as it cools. Opening the oven door during baking can also cause it to deflate.
• Can I use a different type of sweetener instead of honey? Yes, you can! Maple syrup or even granulated sugar will work, but honey adds a unique flavor.