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.
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.