Easy Dutch Baby Pancake Recipe
User Reviews
4.6
36 reviews
Excellent
Easy Dutch Baby Pancake Recipe
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A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It's like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!
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Ingredients
- 3 eggs whisked, room temperature
- ½ cup flour gluten-free 1-to-1
- ½ cup milk regular or plant-based, room temperature.
- 1 Tbsp. sugar
- ⅛ tsp. cinnamon
- ½ tsp. vanilla
- 2 Tbsp. butter or coconut oil
- fresh berries optional
- powdered sugar optional
- lemon juice, optional
Instructions
- Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
- In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.
- Place oil or butter in a 9-10 inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.
- Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
Notes
- Prep-Ahead Instructions:
- You can prep the toppings by slicing the fruit or making whipped cream the day before if needed.
- Storage Directions:
- If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake. Again, freeze these pancakes without toppings. They should last in a freezer safe bag or container for up to 1 to 2 months. These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but they might get soggy.
- Recipe Tips:
- Nutrition facts are calculated without any additional toppings.
- Other toppings you can try include: maple syrup, honey, Nutella, peanut butter, cinnamon apples, or coconut whipped cream.
- Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
- Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
- Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
- Don't peek. Leave the oven door shut after you put the pancake in so no heat escapes.
- Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.
Nutrition Information
Show Details
Calories
181kcal
(9%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
122mg
(41%)
Sodium
87mg
(4%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
180IU
(4%)
Calcium
66mg
(7%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 122mg | 41% |
| Sodium | 87mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Calcium | 66mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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