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Dutch Baby Pancakes

Dutch Baby Pancakes

Enjoy these fluffy Dutch Baby Pancakes, a delicious hybrid of pancake and popover, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Dutch
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup whole milk can substitute with skim or almond milk
  • 2 tablespoons sugar can substitute with honey or maple syrup
  • 1 teaspoon vanilla extract add more for richer taste
  • 1 pinch salt balances sweetness
For the Pan
  • 4 tablespoons unsalted butter coconut oil can be used for dairy-free option

Equipment

  • Cast-iron skillet

Method
 

How to Make Dutch Baby Pancakes
  1. Preheat your oven to 425°F (220°C).
  2. Whisk together flour, eggs, milk, sugar, vanilla extract, and salt in a mixing bowl until smooth.
  3. Melt 4 tablespoons of unsalted butter in a cast-iron skillet over medium heat until bubbling.
  4. Pour the batter into the hot skillet, making sure it spreads evenly over the melted butter.
  5. Bake the Dutch Baby Pancakes for about 20 minutes until puffed and golden brown.
  6. Serve immediately with fresh fruit, powdered sugar, or syrup.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

For the perfect Dutch Baby Pancakes, ensure ingredients are at room temperature and avoid overmixing the batter.

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