This Dutch Baby Pancake recipe is a great way to change up your weekend brunch menu. Just mix together the batter, pour it all into one pan, and bake. It’s so easy!
When my husband and I got married, one of the most common pieces of advice we got was to make sure we sit down at least once a day to enjoy a meal together.
Eating dinner has mostly been easy over the past 8 years, but there was a stretch during Pete’s Navy career where he had to work the late shift.
Meaning: the only meal we could sit down together for was breakfast. It was this period of time where I started getting really creative with breakfast.
There were the standard Buttermilk Pancakes and Crispy Waffle Recipe, but I also branched out into more indulgent and fun things like Cinnamon Roll Pancakes, Carrot Cake Pancakes, and Dutch Baby Pancakes.
What is a Dutch Baby Pancake?
If you’re not familiar, it’s a very eggy baked pancake that tastes kind of like bread pudding. You mix up the batter and bake one big pancake in a skillet for everyone, and cut it into slices to share.
You can take the basic recipe and jazz it up in various ways. Simple berries are a nice touch, and another favorite rendition is this Caramelized Banana Dutch Baby.
How to Make a Dutch Baby Pancake:
To start, whisk together eggs, milk, vanilla extract, almond extract, and nutmeg, until combined and a little foamy on top:
Add all-purpose flour to the batter, and whisk until the flour streaks disappear, but the batter is still lumpy.
Melt 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 confectioner’s sugar and garnish with fresh berries:
Whole Wheat Pancakes and this English Style Scone Recipe are some of my other favorite sweet breakfast ideas.
Potato Frittata, Bacon Cheddar Waffles, and a classic Breakfast Burrito are some of my favorite ideas for savory. Enjoy!
Post updated in September 2018. Originally published July 2013.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 large eggs
- 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 (by weight, or use 1/2 cup measured)
- 2 tbsp butter**
- confectioner's sugar, for dusting
- fresh berries, for garnish
- Preheat the oven to 425F.
- In a medium bowl, whisk to combine the eggs, milk, sugar, vanilla extract, almond extract, and grated nutmeg.
- Add the flour and whisk until any dry pockets of flour have disappeared. The batter should still be a little lumpy in spots.
- Heat an ovenproof 8 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 about 20 minutes, until the pancake is puffed and golden brown.
- Dust the pancake with confectioner's sugar and garnish with fresh berries. Enjoy!
*almond milk works for a dairy-free substitution
*salted and unsalted are both fine
Serving Size: 1/2 of total
Amount Per Serving: Calories: 376 Total Fat: 18g Saturated Fat: 10g Cholesterol: 197mg Sodium: 90mg Carbohydrates: 42g Fiber: 1g Sugar: 18g Protein: 11g