Dutch Pancake
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Dutch Pancake
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This German Pancake recipe is an American invention of a giant, poufy, family-style pancake with golden, puffy edges and a tender, eggy center. It’s a quick and easy homerun for busy weekdays, lazy Sunday mornings, special occasions, or breakfast-for-dinner with just 5 minutes of prep! This Dutch Baby recipe is made with just a few pantry friendly ingredients that get mixed together in a blender, poured into a sizzling-hot buttered pan and baked all at once for easy serving and cleanup. Serve the Dutch Baby hot, right out of the oven with powdered sugar, berries, maple syrup, or my favorites buttermilk syrup or apple syrup (both pictured, recipes included)!
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Ingredients
- 1 1/4 cups flour
- 1 cup milk
- 5 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt (reduce to 1/8 tsp if using salted butter)
- 4 tablespoons unsalted butter cut into 4-5 pieces (or salted and reduce salt)
Serving Ideas (Pick Your Favs)
- Buttermilk syrup (recipe in notes, pictured)
- Apple Syrup <--click for recipe (pictured)
- maple syrup
- powdered sugar
- berries (raspberries, strawberries, blueberries, blackberries)
- blueberrry sauce <--click for recipe
- Strawberry Syrup <--click for recipe
- lemon curd <--click for recipe
Instructions
- Preheat oven to 425 degrees F. Place a 9x13 baking dish in the oven to preheat with the oven (the hotter the dish, the puffier the pancake edges). Meanwhile…
- Add flour, milk, eggs, sugar, vanilla, and salt to a blender and blend on high until smooth, scraping down the sides if needed; set aside.
- Once the oven reaches 425, carefully add the butter to the preheated pan and allow it to melt in the oven - it will only take about 1 minute. Watch closely and don’t burn the butter! Remove the pan from the oven. Using oven mitts, tilt the pan back and forth to coat about 2-inches up the sides of the pan in the butter.
- Give the batter a couple more pulses in the blender so it's nice and foamy, then pour the batter directly in the center of the melted butter in the pan. Don’t swirl the pan.
- Carefully transfer the pan back to the oven. Bake for 13-17 minutes at 425 degrees F until the edges are puffy and and golden brown and the center is set.
- Slice into servings, and serve with desired toppings such as powdered sugar, syrup, berries, etc.
Notes
- cup
- butter
- cup
- granulated sugar
- cup
- buttermilk
- teaspoon
- baking soda
- teaspoon
- vanilla extract
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt (omit if using salted butter)
- Melt butter in a medium saucepan over medium heat.
- Mix in sugar and buttermilk and bring to a light boil stirring constantly.
- Remove the pan from heat and stir baking soda and vanilla. The syrup will foam up a lot which is one of the best parts!
- To make ahead: Make the batter and store it overnight in the refrigerator. Let it sit at room temperature for 20 minutes the next morning. Give it a few pulses so it's nice and foamy before adding to the melted butter and proceed with the recipe.
- To store: Let the leftovers cool to room temperature, then cover and store in the refrigerator for up to 5 days.
- To reheat: Microwave servings for 15 to 20 seconds, then at 10-second intervals thereafter if needed or cover the baking pan with foil and bake for 5-10 minutes at 300 degrees F or until the pancake is completely warmed through.
- To freeze: Cut the pancake into individual servings, then wrap each peace in plastic wrap and place in a freezer safe container. Freeze for up to 2 months. To reheat, place desired number of pancakes on a baking sheet (no need to thaw first) and cover loosely with a piece of foil. Bake at 350 degrees F for about 10-15 minutes or until warmed through.
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