This Dutch Baby Pancake (German Pancake) is a light fluffy puffed pancake that is sinfully delicious! It is so easy to make and requires the simplest ingredients!
Make this spectacular Dutch Baby Pancake for a special Easter breakfast or brunch. It’s a treat that will surely impress.
The Dutch Baby Pancake is not your usual pancake. It’s pancake with an edge, and it puffs up to unbelievable heights. When it comes out of the oven, mmm, it’s a marvelous sight and a delicious treat! The edge of the pancake rises high, forming into a thin flaky crust that leads into a buttery and warm custard-like center.
So easy to make, you simply throw all the ingredients into a blender, whip it up, pour into a heated buttered skillet and let the oven do the magic!
Sometimes called German Pancake, the Dutch Baby is extremely popular for breakfast and brunch. It is traditionally served with lemon juice and powdered sugar, but I like to spice it up with drizzles of maple syrup or honey.
You can make it into a dessert by serving with banana, blueberries and other fruits. I prefer it with fresh bananas, walnuts and whipped cream drizzled with honey!
It’s fun to eat this food with your hands. Just break it off from the edge and dip into the sweet molten butter central core where the lemon juice rolls off.
Prepare yourself for lip smacking deliciousness! Enjoy!
Recipe adapted from Martha Stewart.
|Dutch Baby Pancake|| |
- For the Batter Mixture
- 3 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour, (leveled)
- Pinch of salt
- ½ teaspoon vanilla extract
- 2 tablespoon sugar
- 1 tablespoon fresh grated lemon rind (optional)
- 1 tablespoons unsalted butter to grease skillet.
For the Toppings
- 1 tablespoon butter
- Squeeze of lemon juice
- Drizzle of honey or maple syrup
- Powdered sugar (icing sugar)
- Preheat oven to 420 F (215 C).
- In a blender, add eggs, milk, flour, salt, vanilla, and sugar. Blend until combined for about 1 minute.
- Heat a medium ovenproof skillet on the stove top and melt 1 tablespoon of butter over medium heat.
- Pour batter into skillet and bake in oven for 20 minutes or until pancake is puffed and golden brown,
- Add butter, lemon juice and sprinkle with powdered sugar
- Serve immediately
It's important to preheat the skillet on a stove top and preheat the oven as you need the correct hot temperature in order for the pancake to rise properly.
For maximum rising, it is best to use room temperature eggs and milk but I have made successful ones with cold eggs and milk straight from the fridge.
It's normal for the pancake to sink down at the center once you remove it from the oven.