Dutch Baby Pancake
This Dutch Baby Pancake recipe is a great way to change up your weekend brunch menu! Mix the batter, pour it all into one pan, and bake. It’s so easy and you can garnish it with fresh summer berries!
When my husband and I got married three years ago, we had one of those boxes where guests could write down a marriage tip or piece of advice for us to read. My favorite note said to make sure Pete and I sat down at least once a day to enjoy a meal together. Fortunately this hasn’t been hard to achieve, and eating dinner together is my favorite part of the day.
But lately my husband has been working the late shift, so the only meal we can sit down together for has been breakfast.
In other words, we have been eating a ton of pancakes, waffles, omelets, eggs benedict, french toast, and other classic breakfast dishes.
I’m a fan of breakfast food, but I have found that I get tired of breakfast recipes very easily. So I decided to start trying Dutch Baby Pancakes, and now I love them!
If you’ve never had one before, you make one big pancake for everybody, and cut it into slices to share. It’s a very eggy pancake and tastes kind of like bread pudding.
To start, whisk together eggs, milk, and a few flavorings until it’s a little foamy:
When all the liquid ingredients are combined, you can add the flour:
Melt a little bit of butter in an ovenproof nonstick skillet. I’m using an 8 inch pan here, but you could do a 10 inch too:
Pour your batter in all at once, and immediately pop the pan into a 425 degree oven for about 20 minutes.
When it comes out, dust it with powdered sugar and garnish with fresh berries:
Puffy and delicious! Enjoy!
Dutch Baby Pancake Recipe
Yield: Serves 2-4
1/2 cup milk
2 tbsp sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp freshly grated nutmeg
2.5 oz all purpose flour (1/2 cup)
2 tbsp butter
powdered sugar, for dusting
fresh berries, for garnish
Preheat the oven to 425 degrees F.
In a medium bowl, whisk to combine the eggs, milk, sugar, vanilla extract, almond extract, and grated nutmeg. Whisk in the flour until there are no more flour streaks, but the batter should still be lumpy.
Heat up an ovenproof 8 or 10 inch nonstick skillet on the stove over medium high heat, and add the butter. Let it melt, and once it begins to turn brown, pour in the pancake batter all at once. Immediately place the pan into the oven and bake for 20-25 minutes if using the 8 inch skillet, or 18-20 minutes in the 10 inch skillet. The pancake should be puffed up and golden brown. Serve the pancake cut up into slices, dusted with powdered sugar and garnished with the fresh berries. Enjoy!
Recipe adapted from Saveur