This Dutch Baby Pancake Recipe is an alternative to traditional pancakes; one large pancake baked in the oven produces a fluffy, satisfying pancake for breakfast or brunch! (1-2 servings)

Dutch Baby Pancake Recipe

Hi Everyone, I’ve been wanting to share this Dutch Baby Pancake Recipe for a several weeks now since I started making them this Summer. I have seen other bloggers make them and heard of the recipe. One day, when we were vacationing on Long Beach Island, I saw Joy the Baker (a blogger I follow) make on on her Instagram Stories. I didn’t actually use her recipe but watching her make one just finally made me make one, the timing was right too, it was breakfast time 🙂

After making one, I had to make another and then I knew I had to share with everyone here on LLS because it’s such an easy, great recipe to have in your back pocket.

It’s so easy to customize with your favorite toppings. It reminds me of a big popover with it’s egg-y flavor; it’s so good that when I am eating one, I feel like I just can’t get enough.

I topped this Dutch baby pancake with strawberry jam and pancake syrup but confectioner’s sugar and fresh fruit is a lovely way to enjoy it too.

Helpful Kitchen Tools Needed for Dutch Baby Pancake Recipe

• Make sure you own a skillet that can be put in the oven at 425 degrees F.
• measuring spoons and cups
• wet measure
• whisk

I know you will love this Dutch Baby Pancake Recipe!

Dutch Baby Pancake Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

This Dutch Baby Pancake Recipe is an alternative to traditional pancakes; one large pancake baked in the oven produces a fluffy, satisfying pancake for breakfast or brunch!

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Ingredients

Batter Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon Kosher salt
• 2 tablespoons unsalted butter

Optional Toppings

• jam or jelly
• confectioner's sugar
• chocolate syrup

Instructions

1. In a medium-large mixing bowl, using a whisk, mix the flour, milk, 2 eggs, sugar, vanilla extract and salt. The batter should be liquid-y. Allow the batter to rest for 20-25 minutes.
2. While the batter is resting, melt the butter on the stove top, in a skillet. Preheat oven to 425 degrees F. When the batter is ready, add the batter to the melted butter.
3. Bake for 15-20 minutes. When the Dutch Baby Pancake is done (use oven mitts, the skillet will be very hot!), take out of the oven. It will be puffy, and deflate pretty fast.
4. You can serve it right out of the pan. Add your favorite toppings. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 239 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 74mg Sodium: 219mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 1g Sugar: 31g Sugar Alcohols: 0g Protein: 4g

Please note that the Calculated Nutrition is an estimate at best.

Recipe Attribution

This recipe is inspired by How To Make a Dutch Baby Pancake from the Kitchn.com.

• Check out our Recipe index and DIY index

What toppings would you put on top of this Dutch Baby Pancake Recipe? Please let me know in the comments below! Best, ~Sara

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom.She lives in New Jersey by way of New England and New York, with her husband, two kids under 5 and family dog Cayli. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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