Dutch Pancake Recipe (aka Dutch Baby)
There’s something almost magical about this Dutch pancake recipe. It goes into the oven as a thin, humble batter and emerges puffed, golden, and fragrant. Like a cross between a popover and a crepe, with custardy edges and a dramatic rise. Everything blends up in one minute, then bakes to perfection in the oven.
Servings: 4 (but I swear I could eat the entire thing myself)
Ingredients
- 2 Tablespoons unsalted butter
- 3 large eggs at room temperature
- ¾ cup whole milk or almond milk at room temperature
- 2/3 cup whole grain flour such as spelt or whole wheat pastry or ¾ cup all-purpose flour or your favorite GF flour blend
- ¼ teaspoon fine sea salt
- 1 Tablespoon pure maple syrup or sweetener of choice
- 2 teaspoons pure vanilla extract
- Accompaniments: fresh fruit preserves, butter, powdered sugar
Instructions
- Preheat the oven to 425 degrees. Place the butter in a 9-inch skillet or pie plate and transfer the skillet to the oven until the butter is melted. Brush the sides of the skillet with the melted butter.
- Add eggs, milk, flour, salt, syrup and vanilla to a blender and process for 1 minute.
- Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
- Serve immediately with desired accompaniments.
Notes
- Use room temperature ingredients for maximum puff.
- Preheat your skillet to create steam and crisp the edges.
- For a lemon Dutch baby, add lemon zest to the batter and serve with lemon juice and powdered sugar.
- Add herbs and cheese to turn this into a savory Dutch baby.
- Try a fall spiced version by adding cinnamon and nutmeg to the batter, then topping with sautéed apples.
- For something different, go savory with mushrooms and thyme. Sauté mushrooms separately and spoon them on top just before serving.
- Swap flours to suit your needs. This recipe works well as a gluten-free Dutch baby or a high-protein pancake base.