Dutch Baby Pancake Recipe

Dutch baby pancakes are better known as a grown-up version of traditional flapjacks. This is the easiest and best Dutch baby recipe around, containing basic items from the pantry and farm fresh eggs.

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Raising poultry comes with benefits, for example, perfectly perfect eggs.

This a great way to utilize the fresh eggs you receive daily. In addition to fresh eggs, eggs which have been frozen can also be used during the months in which egg production has slowed down. Steps for freezing eggs is quite simple, and this simple preserving practice will safe you time and time again.

I will be quite honest, once you start making this recipe your family will come to expect it often. Do not be surprised when this becomes the most asked for breakfast item.

What is a Dutch Baby Pancake?

Long story short, a Dutch baby is a less dense version of a traditional pancake. The recipe consists of eggs, flour, and a few other pantry ingredients, baked in a hot skillet. It is generally made in a cast iron skillet though any type of nonstick oven safe pan will work.

The overall flavor is similar to a crepe, light and airy like an egg popover, with a bit of crispy goodness along the outer edge. Unlike traditional pancakes it has a slightly egg like flavor and is much thinner in size.

Though this version of a ‘pancake’ is thin don’t let its size and shape fool you. Dutch baby pancakes are hardy, especially once partnered with other breakfast items. Let’s say, something like maple brown sugar bacon or bourbon maple bacon jam.

Why bacon? Because everything is better with bacon. 

Aside from a breakfast item this recipe makes an quick snack or dessert item, making this the best Dutch baby recipe!

Toppings for Dutch Baby Pancakes

Outside of consuming Dutch baby pancakes straight from the skillet, which is not a bad thing, feel free to add the following toppings:

• fresh or sautéed berries, apples, or stone fruit
• jams or preserves, like this raspberry-jalapeno jam
• peanut butter
• Nutella
• ice-cream (no shame here)
• maple syrup
• powdered sugar
• bourbon maple bacon jam

For something a little different, fruit can be added to the skillet prior to adding the batter. However, adding home canned pie filling to the batter elevated the recipe two folds!

Dutch Baby Pancake Recipe

Ingredients

The ingredient list for this Dutch baby pancake recipe contains items which are used daily in home cooking, requiring no special trip to the market to grab a last minute item.  Enjoy the simplicity of cast iron skillet cooking when making Dutch baby pancakes.

This recipe can be doubled, make sure to utilize two separate skillets if a larger batch is made.

• 2 large eggs (duck or chicken)
• 1/2 cup of unbleached all-purpose flour
• 1/2 cup of whole milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons salted butter

Equipment

• stand mixer (with the mixing attachment), hand whisk, or hand mixer
• measuring spoons
• measuring cups
• cast iron skillet, or oven safe skillet

Instructions

1. Using a blender, food processor, or stand mixer add eggs, flour, milk, sugar, and vanilla extract.
2. Blend for 10 minutes on a medium setting, making sure to scrape the sides and bottom, mixing for another 5 minutes on the same setting. The batter will be liquidly in texture, and may have a few small lumps of flour, that is okay.
3. Rest the batter for 15 to 25 minutes, allowing the flour to absorb the liquid.
4. Next, preheat the oven to 425 degrees Fahrenheit. Place the cast iron skillet (or any oven safe pan) onto the middle shelf of the oven to preheat.
5. Once the oven has preheated, remove the skillet and add butter. Make sure the butter thoroughly coats the bottom and sides of the skillet.
6. Pour the batter into the hot skillet, ensuring the batter spreads evenly across the bottom. Return skillet to the oven.
7. Bake for 15 to 20 minutes. The Dutch baby pancake is done cooking once it is puffed, lightly brown on top and crispy brown along the sides.

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Printable Recipe Card

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Yield: 4 servings

Dutch Baby Pancakes

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Dutch baby pancakes are better known as a grown-up version of traditional flapjacks. This easy to make recipe contains items from the pantry and takes only minutes to put together. Enjoy it!

Ingredients

• 2 large eggs, duck or chicken
• 1/2 cup of unbleached all-purpose flour
• 1/2 cup of whole milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons salted butter

Instructions

1. Using a blender, food processor, or stand mixer add eggs, flour, milk, sugar, and vanilla extract.
2. Blend for 10 minutes on a medium setting, making sure to scrape the sides and bottom, mixing for another 5 minutes on the same setting. The batter will be liquidly in texture, and may have a few small lumps of flour, that is okay.

1. Rest the batter for 15 to 25 minutes, allowing the flour to absorb the liquid.
2. Next, preheat the oven to 425 degrees Fahrenheit. Place the cast iron skillet (or any oven safe pan) onto the middle shelf of the oven to preheat.
3. Once the oven has preheated, remove the skillet and add butter. Make sure the butter thoroughly coats the bottom and sides of the skillet.
4. Pour the batter into the hot skillet, ensuring the batter spreads evenly across the bottom. Return skillet to the oven.
5. Bake for 15 to 20 minutes. The Dutch baby pancake is done cooking once it is puffed, lightly brown on top and crispy brown along the sides.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Jill, of The Prairie Homestead, also has a non-traditional pancake recipe worth sharing. Her apple puff pancake recipe is to die for, and most definitely worth trying. Be sure to check out other recipes which call for the use of farm fresh eggs, like my easy to make egg custard pie!

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