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
Thanks for sharing this recipe! ?
Delicious!! Perfect breakfast!
Just made these, but used a white/wheat germ flour blend. Not as pretty as yours. A little flatter but tasty. Will try it again using white flour only and see the difference.
Sprinkled powdered sugar and Canadian Maple syrup on the side. Yummy!
Hi! I made this for my family for (part of) breakfast, and it turned out great! Everyone really liked it 🙂 Thanks so much for the recipe, I’ve featured it on my own blog: https://the-bake-aree.tumblr.com/post/33562697640/dutch-baby-oven-pancake-a-k-a-german-pancake
And thanks for making this blog, all your recipes and photos are amazing!
Sorry, here’s the working link! https://the-bake-aree.tumblr.com/post/33611408132/dutch-baby-oven-pancake-a-k-a-german-pancake
Looks fabulous, glad you enjoyed it!
I squeeze the juice of half a lemon on my dutch baby pancake when it’s done baking right before topping it with sliced strawberries and a dusting of powdered sugar. Another variation is to add a cup of fresh blueberries before baking. I still top with lemon juice and the powdered sugar after baking. Both are favorites at our house.
I’ve never tried a dutch baby oven pancake before and this recipe looks delicious! I think I’m going to have to try this out to see how it tastes because of all the great comments above! Thanks for sharing this recipe! 🙂