Dutch Baby Pancake
User Reviews
4.9
21 reviews
Excellent
Dutch Baby Pancake
Report
Ready in 30 minutes this fun popover pancake is an easy breakfast!
Share:
Ingredients
- 3 large eggs
- 1/2 c. white all-purpose flour
- 1/2 c. milk
- 2 Tbsp white sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 Tbsp butter
- Toppings: Powdered sugar, fresh berries, syrup
Instructions
- Preheat the oven to 425 degrees F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
- In a high-powered blender combine eggs, flour, milk, white sugar, salt and vanilla. Blend until the batter is completely smooth.
- Remove the skillet from the oven and place it on top of the stove. Add the butter and swirl in the pan to melt, making sure to coat the bottom and sides of the pan.
- Pour the batter on top of the butter, tilting the pan if needed to make sure the batter is evenly distributed. Place the skillet in the oven at 425 degrees F.
- Bake until the Dutch baby is puffed, lightly browned across the top and darker brown on the edges and sides, about 15-20 minutes.
- Immediately sprinkle powdered sugar and cut into wedges to serve. We recommend serving with fresh berries and syrup.
Notes
- Topping Suggestions!
- You can make your homemade Dutch baby pancake as simple or fancy as you want! Here are different ways to dress it up:
- Why is my Dutch Baby Flat?
- There can be a few reasons why your Dutch baby pancake didn't puff up while it was baking:
- Maple syrup, powdered sugar, and fresh berries.
- Make a batch of cinnamon apples to serve with it!
- Try different fruit syrups instead of maple syrup.
- You can swap the milk in the batter for buttermilk for a tangier pancake.
- Instead of syrup, try squeezing some fresh lemon juice over the top along with a pat of butter and powdered sugar.
- You can give it a strawberries and cream theme with sliced strawberries and whipped cream.
- Sprinkle some mini chocolate chips over the batter before you bake it for a chocolate chip Dutch baby.
- Drizzle warm Nutella over the top before you slice and serve it.
- Did you preheat the skillet first? Pouring the batter into the hot skillet is an important step. Be sure to let it preheat for at least eight minutes.
- Did you use a blender to make the batter? The blender is not just an easy way to make the batter - it's also the best way to get a lot of air into the batter, which will help the pancake puff up while it bakes.
- Make sure your oven is heated to 425 degrees F. It should be completely heated before you bake the pancake.
- Did you make the pancake batter ahead of time? Because the air in the batter is key to getting the right amount of puffiness, you don't want it sitting around after you make it. As soon as you blend it, you should pour it into the hot skillet.
- The pancake will deflate once it comes out of the oven and will continue to as it sits. So, it's best served right away!
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
140mg
(47%)
Sodium
402mg
(17%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
414IU
(8%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 140mg | 47% |
| Sodium | 402mg | 17% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 414IU | 8% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
