dutch baby puff pancake recipe

this dutch baby pancake has been a staple recipe in our household! it’s so delicious, easy & filling (with a good amount of protein as well!) i’m a sucker for a one pan meal too. less dishes = yes please!

in essence…it’s a giant, fluffy pancake! the texture is like a mix between pancake + crepe. there are many many names for it lol…dutch baby, puff pancake, german pancake. “As the legend goes, the name came from a historic cafe in Seattle called Manca’s. The owner’s daughter couldn’t quite pronounce Deutsch, the German word for German. With a slip of the tongue, Dutch came out instead, and the rest was history.”

the measurements below feed 2-3 people, so I often double the recipe & divide the batter equally between two 10-12 inch skillets!

Ingredients

  • 3 eggs (room temp)

  • 1/2 cup milk

  • 1 tbsp sugar

  • 1/4 teaspoon salt

  • 1/2 stick butter

  • 1 tsp vanilla

  • 1 cup all purpose flour

Instructions

  • preheat your oven to 425 degrees.

  • place a 12″ cast iron skillet into the oven — let preheat while you make your batter. again - this recipes makes 1 pancake so double it if necessary & use two skillets!

  • now, make your batter! mix together eggs, milk, sugar, salt, vanilla, & flour. if your eggs aren’t room temperature, place them in a warm glass of water prior to cracking to help them warm up!

  • blend until well combined! don’t worry if there are some small lumps (as seen in my pic above!) you can use a blender or hand mixer to combine.

  • once oven is preheated, add the butter to your pan! as it starts to melt, swirl the butter around so that the bottom of the pan is completely coated. be sure to watch it so it doesn’t burn!

  • pour the pancake batter into the skillet & bake for about 20 minutes or until it starts to floof up + the edges turn golden.

  • cut + serve immediately! i always pair it with berry syrup + homemade whipped cream! (both recipes below)

Berry Syrup

  • handful of frozen berries

  • splash of lemon juice

  • 2 tbsp sugar

add all ingredients to small sauce pan & let simmer for 10 minutes! pour leftover syrup into airtight jar & store in the fridge for up to a week!

MAPLE VANILLA WHIPPED CREAM

  • 1 cup heavy cream

  • 1/2 tsp vanilla extract

  • optional: pinch of vanilla bean powder or paste

  • 2 tbsp maple syrup (or sugar)

add all ingredients to medium sized bowl (preferably a cold one! just stick your bowl in the fridge or freezer 15 min before). use a stand mixer or hand mixer & whisk on high speed until medium to stiff peaks form - about 1 min! (don’t over-mix or else you’ll end up with butter haha.)

hope you love this easy breakfast as much as we do! it’ll make me so happy if you tag me on instagram (@abigailmarygreen) if you make it!

LINKS TO EVERYTHING I USE FOR THIS RECIPE:

recipesAbigail Green3 Comments