This dutch baby pancake is excellent for breakfast, brunch, lunch, and dessert at any time of year. It only takes only a few minutes for this superb dish to come together. It looks impressive too and photographs well.
Tips for making this Dutch Baby Pancake:
- it is good to have a cast-iron skillet when making these
- Have your pan nice and hot before putting it into the oven
- It is a must you have your oven preheated
When you think about it, a dutch baby pancake is like a crepe, a popover and a pancake all in one. It is a 3 in one pancake. If you want, you can make this a savory pancake too! Remove the sugar, vanilla, and cinnamon out of the recipe and replace it with one teaspoon kosher salt. You could serve this with a Sunday roast dinner with brown gravy. Just place the pan in the center of the table and let people tear some off.
I find it is best to bring the pancake straight to the table out of the oven before it collapses. But fear not, if it falls, it still tastes so great.
Serving suggestion
Served on its own, I think this Dutch baby pancake makes enough for two adults to split. If you’re having a breakfast spread of eggs, toast, and potatoes, slice it into wedges, so everyone gets a piece. You can also double or triple the amount of batter and make a few Dutch babies in the oven at once. Leftovers are a great snack in the afternoon with a cup of coffee. Don’t forget the blueberry preserve!
Ok, guys! If you make this baby dutch pancake, please leave a comment and give this recipe a share! I love to hear from all of you, and I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
If you like desserts, try out my Brown Sugar Chocolate Chip Cookie
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Baby Dutch Pancake
This pancake is excellent for breakfast, brunch, lunch and dessert any time of year. IT takes only a few minutes for this excellent dish to come together. It looks impressive too and photographs really well.
- Total Time: 35 minutes
- Yield: 4
Ingredients
3 eggs
½ cup all purpose flour
½ cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 stick unsalted butter
4 strawberries, sliced
1/2 cup blueberries
For serving: Blueberry jam, Maple Syrup and confectioners’ sugar
Instructions
- Preheat oven to 425°F.
- Heat your 10 inch cast iron skillet on the stove and melt butter. Set aside.
- Mix eggs, flour, milk, sugar, vanilla and cinnamon together. Add the batter to the pans and bake in the oven for 18 – 20 minutes. Shut off the oven and let the pancake rest in there and finish baking for a further 10 minutes.
- Serve with fruit and jam, syrup and dust with confectioners sugar.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
