Dutch Baby Pancakes
Also known as German pancakes or puff pancakes, this is a wholesome and nutritious family favorite breakfast dish packed with protein. With crispy tall edges and a creamy custard middle, it's a great base for a mountain of fresh fruit or eaten on its own with a sprinkle of powdered sugar. Using just a few simple ingredients that you definitely already have on hand and with a bake time of 15 minutes, this easy recipe will fit perfectly in your homemade breakfast rotation!
Equipment
- 9x13 baking dish or large cast iron pan
- whisk
Ingredients
- 4 tablespoons butter
- 1 cup flour
- 1 cup milk
- 2 tablespoons sugar
- 1 pinch salt
- 1 teaspoon vanilla
- ½ teaspoon nutmeg (optional)
Instructions
- Preheat oven to 425℉
- Cut the butter into a few pieces and put in a 9x13 baking dish or a large cast iron pan. When the oven is nearly preheated, get the pan in the oven so the butter can melt before the batter goes in
- In a medium bowl, mix the flour, sugar, salt, and optional spices
- In a measuring cup, add the milk, eggs, vanilla, and mix well
- Add the egg mixture to the dry ingredients and whisk well, it will take a minute or two to come together
- Once the oven is preheated and the butter in the pan is melted, carefully remove the pan and pour in the batter over the butter
- Bake for 15 minutes. It will puff up a lot in the oven, and deflate back down after coming out
- Cool slightly and serve with toppings of choice
Notes
- Our favorite toppings are homemade jam and a sprinkle of powdered sugar, with fresh berries being a close second!
- Store any leftovers in the fridge, they reheat just as good
- You could also add all ingredients to a blender and blend together instead of mixing. I've seen this don't but never tried it myself