Dutch Baby Pancake
Want to switch up your usual pancake routine? Then you need to make this easy, minimal ingredient Dutch Baby Pancake. Simple, fun and absolutely flavorful.
A SIMPLE AND UNIQUE BREAKFAST RECIPE
One of my new favorite breakfast recipes is this Dutch Baby Pancake. A dutch pancake is basically a large and thin pancake. It actually has a few different names: German Pancake, Hootenanny or a Dutch Puff. If you’ve ever made a Yorkshire pudding – this is very similar but on a larger scale. It is an extremely simple recipe that is hard to mess up. If you’re looking for a recipe that is a little different from the normal, you will have to make this Dutch Baby Pancake recipe!
TIPS FOR MAKING A DUTCH BABY PANCAKE:
- Trust me on the blender. It makes this an absolute breeze to put together and combines all the ingredients until smooth.
- You can top this with any toppings you like. We like fruit but you could make it sweeter with peanut butter, chocolate, chocolate chips, syrups, caramel, etc.
- Make sure that you use a 12″ cast iron skillet for this recipe. Do not use a smaller pan or it won’t turn out with the ingredients listed.
- The skillet needs to preheat in the oven. The hot skillet helps this really come out perfect and also melts the butter used in the skillet itself.
- These will puff up then slightly deflate. Do not worry this is normal.
- Use any flavored coffee creamer to add depth of flavor to the pancake. I think flavored coffee creamer really makes this recipe stand out from other. If you don’t want to use creamer, whole milk works great + 2 tablespoons of granulated sugar.
- You can serve the pancake in the skillet but the bottom may become a little soggy from the steam of the pan. You can also turn it out onto a serving dish, then garnish to prevent any sogginess.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- eggs
- flour
- vanilla coffee creamer
- vanilla extract
- salt
HOW TO MAKE A DUTCH BABY PANCAKE:
Preheat the oven to 400°F. Place an oven-safe 12-inch skillet into the oven to warm. Melt half of the butter in a microwave-safe dish. Add the melted butter plus the eggs, flour, coffee creamer, vanilla, and salt into a blender. Blend for 1 minute, scrape down the sides, and blend one more minute.
Take the skillet out of the oven and add the remaining butter to it, once melted pour the pancake batter into the skillet and place it back in the oven.
Bake for 18-25 minutes until it is puffed in the center and light golden brown, the edges are dark golden brown.
Add a dusting of powdered sugar and fruit.
Serve with maple syrup.
HOW TO STORE:
- Slice and place in an airtight container or ziptop bag and place in the refrigerator. It should keep for up to 5 days. Reheat in the microwave.
- You can also freeze this Dutch Baby Pancake Recipe. Slice and place into a freezer bag. This should keep for up to 2 months although the texture may not be the same. Let defrost in refrigerator and then reheat in microwave.
CRAVING MORE RECIPES?
Dutch Baby Pancake (+Video)
Ingredients
- 4 Tablespoons unsalted butter, divided USE
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup vanilla coffee creamer
- 1 teaspoon vanilla extract
- 1 pinch salt
- powdered sugar, fruit, and maple syrup for serving
Instructions
- Preheat the oven to 400°F. Place an oven-safe 12-inch skillet into the oven to warm.
- Melt half of the butter in a microwave-safe dish. Add the melted butter plus the eggs, flour, coffee creamer, vanilla, and salt into a blender. Blend for 1 minute, scrape down the sides, and blend one more minute.
- Take the skillet out of the oven and add the remaining butter to it, once melted pour the pancake batter into the skillet and place it back in the oven.
- Bake for 18-25 minutes until it is puffed in the center and light golden brown and the edges are dark golden brown.
- Add a dusting of powdered sugar, fruit, and maple syrup to serve.
Video
Notes
- Minimal pantry staple ingredients make this recipe quick and easy to put together.
- You can top this with any toppings you like. We like fruit but you could make it sweeter with peanut butter, chocolate, chocolate chips, syrups, caramel, etc.
- Make sure that you use a 12″ cast iron skillet for this recipe. Do not use a smaller pan or it won’t turn out with the ingredients listed.
- The skillet needs to preheat in the oven. The hot skillet helps this really come out perfect and also melts the butter used in the skillet itself.
- These will puff up then slightly deflate. Do not worry this is normal.
- Use any flavored coffee creamer to add depth of flavor to the pancake. I think flavored coffee creamer really makes this recipe stand out from other. If you don’t want to use creamer, whole milk works great + 2 tablespoons of granulated sugar.
- You can serve the pancake in the skillet but the bottom may become a little soggy from the steam of the pan. You can also turn it out onto a serving dish, then garnish to prevent any sogginess.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
do leftovers freeze?
Can you use a hand mixer or hand blender for this recipe?
Yes you could! You just want to mix very well until smooth.