Dutch Baby Oven Pancake
Known as a dutch baby, German pancakes, or oven pancake (and probably a few other names too!) this super simple puffy pancake baked in the oven is a breakfast favorite!
I’ve been feeling the breakfast vibe lately. That every lazy morning should be greeted with sizzling bacon, crisp hash browns, and fluffy pancakes drizzled with fragrant maple syrup. After I’ve made the food, and my husband has brewed the coffee, we sit down in our pjs to eat while the dog lays at our feet and the morning light streams through the picture window behind us.
It’s a nice way to start the day, no?
On one such morning I had a hankering for something a little different and found just the thing in a dutch baby oven pancake. It had been quite a while since I made one and I was happily reminded that you don’t always need a lot of fuss to create an impressive dish.
A little flour, salt, milk, and a few eggs. That’s it for this dutch baby. Pour the batter into a butter coated pan and pop the whole thing in the oven, and a half hour later you’ve got a puffy pancake.
You can top the dutch baby with anything you wish, but I like to keep it simple with a sprinkling of powdered sugar, a squeeze of fresh lemon or orange juice, and fresh berries. It’s an easy and light breakfast that’s suited for practically any occasion, be it fancy or laid back.
Put this recipe on the menu for your weekend. I’m sure you have all the ingredients handy and all you need is thirty minutes. Just be sure to serve and eat it fast, as it will start to deflate once you remove it from the oven. But I have a feeling that’s not going to be a problem.
Dutch Baby Oven Pancake
Ingredients
- 2 tablespoons unsalted butter (23 grams)
- 2 large eggs
- ½ cup all-purpose flour (62 grams)
- ½ cup whole milk (4 fluid ounces)
- ¼ teaspoon salt (1 gram)
- Fruit and powdered sugar , for serving, if desired
Instructions
- Preheat oven to 400°F. Place the butter in a 9 inch cast iron skillet or cake pan and put in the oven.
- In a medium bowl, whisk together the eggs, milk, flour and salt until combined. When butter is melted, remove pan from the oven and swirl butter around until it coats the bottom and the sides. Pour the batter into the pan and place it back in the oven.
- Bake until puffed and golden, about 25 to 30 minutes. Serve immediately with fresh lemon or orange juice, powdered sugar, and fresh fruit.
Notes
Dutch babies are our traditional cabin breakfast, it’s on the menu every time we get out of town to the mountains. So weird that I hadn’t ever tried one up til about 5 years ago, where had I been? Not hiding out in the mountains that’s for sure. Your version looks especially crispy and yum. Loverly lovely.
I love a good dutch baby! The texture is my favorite part – kind of like a mix between a pancake and a custard. So good! It looks so elegant, yet tastes so comforting and homey:) Your pictures are gorgeous.
The texture is what gets me too. I love the mix of the crunchy exterior and the custardy interior.
I love these….have you ever tried with a sprinkling of power sugar and a drizzle of fresh lemon? devine!
Yep, I mentioned in my post that is exactly how I like them!
I love dutch babies! (Wait…that sounds weird.) lol Yours looks so wonderfully good!
I’ve actually never had a dutch baby before and I never had really heard of them either until moving to Utah. I hear that the Oasis Cafe has a good one. I’ll have to try one soon… or come over to your house one Saturday morning 😉
This was so good. I sprinkled a little bit of cinnamon on the top of the batter before baking…yummm. I also topped the finished product with honey because I was out of sugar. Thank you for the recipe!
So happy to hear you enjoyed it! I love the idea of topping it with cinnamon and honey- yum!
Oooo love these. Scott’s family calls them German pancakes and I never had them til we got married. I never thought to do a cute little one like this. Love it. And love the pictures of all your posts. 🙂
This looks so good! I’m trying it tomorrow morning 🙂
Yum yum! I need to make one of these soon. I keep coming across the recipe but never remember it when I’m in the kitchen 😛
The pictures look so homey and inviting. I just want to dive in!
It’s been too long since I’ve had a dutch oven pancake. Yours looks fantastic.
We call these hoot-a-nanny pancakes in our house. I’m not sure where the name came from but I made them last year and Pete had never had them and now I make them 1-2 times a month!
Wow I love pancakes and these look lovely – just big enough for one!
Looks fantastic. BUT! 400 degrees?! What if my owen doesnt have that kind of heat?!
Hmm, I would imagine most ovens go that high, if not higher. If yours doesn’t you could try it on its highest temp and bake until golden. You probably won’t get as much rise. Good luck!
@LauraKly: I think it’s 400° F which equals 205° C.
Love those pictures! I’ll have a dutch pancake for breakfast tomorrow. Yum!
This is something I would love to wake up to every morning. I am happy that I can make use whatever fruit is in season. Thanks for a wonderful post!
This is one of the prettiest dutch baby pancake pictures I’ve ever seen – beautiful! I like mine topped simply, just like you.