Dutch Pancakes
User Reviews
4.9
Dutch Pancakes
Description
Dutch Pancakes are prepared by combining flour, salt, sugar, milk, vanilla, and six eggs into a smooth batter. Butter is melted in a 9x13 casserole dish in a hot oven, then the batter is poured over the hot butter, helping the edges to puff and crisp as it bakes. Baking at 425°F creates a delicate, golden brown crust with a soft interior.
The finished pancake is crisp around the edges and custardy in the center with a subtle sweetness enhanced by vanilla. Traditional garnishes include maple syrup, fresh berries, and powdered sugar, which add layers of flavor and visual appeal. The recipe has options to make it fluffier by folding beaten egg whites into the batter or add spices like cinnamon or nutmeg for variation.
This large, sheet-pan pancake is ideal for breakfast or brunch when sliced for multiple servings, offering a texture that blends the richness of a baked custard with the comfort of pancakes. Its size and preparation method make it convenient for feeding several people.
Overnight preparation notes suggest refrigerating the batter and beating it again before baking, which can enhance texture and convenience. The recipe can be made using a stand mixer or blender, providing flexibility in preparation.
Ingredients
- 6 tablespoons butter
- 1 cup all-purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 cup milk whole
- 1 teaspoon vanilla
- 6 large egg
To garnish
- maple syrup
- fresh berries
- powdered sugar
Instructions
- Add 6 tablespoons butter to a 9x13 inch casserole dish. Put in in the oven and start preheating the oven to 425 degrees F. The butter will be melted by the time you are ready to add the batter. (If you have any delays, take the melted butter out of the oven before is starts to brown. Set aside until batter is ready.)
- In a large bowl or stand mixer,* add 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar. Whisk it together.
- Add 1 cup whole milk and 1 teaspoon vanilla.
- Use the whisk attachment on your stand mixer, or an electric beater, (or a regular old whisk and elbow grease) to beat in 6 eggs.* I like to add the eggs one at a time and beat well in between each addition, to make sure the German pancakes turn out nice and fluffy. I actually like to crack all the eggs into a separate bowl and pour them in one at a time, because it's easier than pausing every 30 seconds to crack an egg and wash hands.
- Once all the 6 eggs have been well beaten into the mixture, take the pan with the melted butter out of the oven. Use a figure 8 motion to pour the batter slowly into the pan. The more contact that the batter has with the butter, the more craggy and puffy your German pancakes will be. If you hurry, you can even use a butter knife to swirl it around a bit if you like. If doesn't need to be combined; just swirled.
- The mixture will start cooking right away once it hits the hot butter, so carefully but quickly transfer the sloshy mixture back to the oven.
- Bake at 425 for about 20 minutes, until the edges are sky high, browned and puffy! There might be some butter pooled in the center of your German pancake. That's okay! Just spread it around a bit before serving.
- Slice the pancakes and serve warm! It tastes delicious with warm maple syrup and fresh berries. A sprinkle of powdered sugar is also traditional and adds just the right touch!
- These pancakes are best served fresh. Store leftovers in the fridge and they will keep 3-5 days!
Notes
- The batter can be prepared in a blender or stand mixer; add eggs one at a time for better incorporation.
- For a fluffier texture, separate eggs and fold beaten egg whites into the batter before baking.
- Optional spices like cinnamon or nutmeg can be added for a warm spice flavor.
- Prepare batter the night before and refrigerate; beat again before baking the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 330mg | 110% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1029IU | 21% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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