Baby Dutch Pancake Recipe
If you’ve never had the blissful experience of pulling a piping-hot, golden Baby Dutch Pancake from the oven, you are in for an absolute treat! This cloud-like oven pancake puffs up dramatically, with crisp, curling edges and a tender, custardy middle just begging for powdered sugar and berries. The Baby Dutch Pancake is a breakfast showstopper that feels fancy but is secretly lightning-fast and simple—perfect for Sunday brunches, special occasions, or any morning begging for a little magic. The ingredients are classic, the technique effortless, and the result feels like a warm hug on a plate.
Ingredients You’ll Need
You only need a few kitchen staples to make this Baby Dutch Pancake, but each one works its magic to create the ultimate puffy, golden treat. These basic ingredients blend together into something greater than the sum of their parts—crisp edges, a pillowy center, and all those irresistible flavors.
- Eggs: The secret to that signature puff and custardy texture—use large eggs for best results.
- Whole Milk: Adds richness and helps the batter rise beautifully, producing a tender crumb.
- All-Purpose Flour: Provides structure and gives the Baby Dutch Pancake its classic heft and shape.
- Granulated Sugar: Just a touch sweetens the batter and helps the edges caramelize to perfection.
- Vanilla Extract: Infuses the pancake with an irresistible aroma and subtle flavor.
- Salt: Balances the sweetness and brings out all the other flavors.
- Unsalted Butter: Ensures nothing sticks and creates those glorious, lacy, golden edges.
- Powdered Sugar (for dusting): Adds a final snowy touch after baking and pairs delightfully with berries.
- Fresh Berries or Lemon Wedges: For a burst of color and tang—choose your favorite for the perfect finish.
How to Make Baby Dutch Pancake
Step 1: Preheat Your Oven and Skillet
Begin by setting your oven to a toasty 425°F (220°C). Pop your trusted 10-inch cast-iron skillet (or any oven-safe pan) right inside while it heats up—this step is non-negotiable for getting that signature sky-high rise and crispy edges. Preheating the pan ensures your Baby Dutch Pancake will start cooking the second it hits the skillet, for maximum puff.
Step 2: Make the Pancake Batter
Add the eggs, whole milk, flour, sugar, vanilla extract, and salt to a blender or mixing bowl. Blend or whisk everything together until the batter is completely smooth—no lumps allowed! A blender makes this even easier, but a good old-fashioned whisk will do the trick. This silky batter is the foundation of those dramatic oven-puffed results, so don’t skimp on mixing.
Step 3: Butter the Hot Skillet
Carefully remove your sizzling hot skillet from the oven (use oven mitts—it gets hot!). Add the unsalted butter and swirl it around until every nook and cranny is covered and the butter is melted, foamy, and aromatic. The instant sizzle when the butter hits the skillet means you’re on the right track for beautifully crisp edges.
Step 4: Pour and Bake
Pour the batter immediately into the buttered skillet, making sure it spreads evenly. Speed is your friend here! Slide the pan right back into the hot oven and bake for 18 to 20 minutes, which is just enough time for the Baby Dutch Pancake to puff up dramatically, turning a splendid golden brown around the edges while the center sets up and stays custardy.
Step 5: Serve While Hot
Remove the skillet from the oven and admire your pancake masterpiece—it will deflate a bit as it cools, but don’t worry, that’s normal. Serve right away, dusted with powdered sugar and piled with fresh berries or lemon wedges. The contrast of the warm, tender pancake with cool, bright toppings is simply unbeatable.
How to Serve Baby Dutch Pancake
Garnishes
This is where you can let your creativity shine! A flutter of powdered sugar across the Baby Dutch Pancake forms a delicate snowy blanket that melts over each bite. Fresh berries add pops of juicy color—think strawberries, blueberries, or raspberries. For a more tangy twist, try a squeeze of lemon juice just after baking; it balances out the pancake’s rich, buttery base beautifully.
Side Dishes
The Baby Dutch Pancake pairs like a dream with crisp bacon, breakfast sausages, or a bowl of vanilla yogurt and granola. A warm cup of coffee or a pot of fragrant tea is all you need to round out a cozy, satisfying breakfast or brunch.
Creative Ways to Present
Serve your Baby Dutch Pancake straight from the skillet for rustic wow-factor, or slice it up and layer with whipped cream and berries for a showstopping brunch platter. Try serving in smaller, individual skillets for personalized flair—kids and guests love their own dramatic, puffy pancake!
Make Ahead and Storage
Storing Leftovers
If you have extra Baby Dutch Pancake, let it cool to room temperature first, then cover tightly and refrigerate. It stays fresh in the fridge for up to two days—perfect for a quick breakfast treat the next morning.
Freezing
For longer storage, slice the pancake into portions, wrap each one tightly in plastic wrap or foil, and pop into a freezer bag. The Baby Dutch Pancake keeps well in the freezer for up to two months. This makes it easy to satisfy spontaneous pancake cravings anytime!
Reheating
To reheat, unwrap and place the pancakes on a baking sheet covered loosely with foil. Warm in a 300°F (150°C) oven for about 10 minutes, or until heated through. This keeps them crisp around the edges and soft in the center—almost like fresh!
FAQs
Can I make Baby Dutch Pancake without a cast-iron skillet?
Absolutely! Any oven-safe, heavy-bottomed pan will work as long as it can withstand high temperatures. Cast-iron just gives the best crispy edge and gorgeous golden finish, but don’t let that stop you from using what you have.
Why did my pancake deflate after coming out of the oven?
Sinking is completely normal! The Baby Dutch Pancake puffs up from steam in the oven and deflates as it cools—think of it like a soufflé. The curls and valleys are part of its charm.
Can I add fruit or spices to the batter?
Definitely. A pinch of cinnamon or nutmeg adds cozy depth, while folding in thinly sliced apples or pears after pouring the batter yields a delicious twist. Just keep fruit pieces fairly small so the pancake rises beautifully.
Is this recipe easy enough for kids to help with?
Yes, kids will love helping whisk the batter and choosing the toppings. Just be sure an adult handles the hot skillet and oven steps—safety first!
Can I make mini Baby Dutch Pancakes for a brunch buffet?
Mini versions are adorable and fun! Use smaller skillets or oven-safe ramekins, reduce the bake time slightly, and serve topped with a medley of fresh fruits or drizzles of honey.
Final Thoughts
Whether you’re making a weekend treat for the family or impressing brunch guests, the Baby Dutch Pancake is pure comfort with a dash of spectacle. Give it a try and watch this puffy, golden delight become your new breakfast favorite—you’ll never look at pancakes the same way again!
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Baby Dutch Pancake Recipe
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
This Baby Dutch Pancake is a delightful and easy-to-make oven-baked pancake that puffs up beautifully in the oven. It’s a perfect breakfast or brunch treat that can be customized with various toppings.
Ingredients
Baby Dutch Pancake:
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For Serving:
- powdered sugar for dusting
- fresh berries or lemon wedges
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and place a 10-inch cast-iron skillet or oven-safe pan in the oven to heat.
- Mix the batter: In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend or whisk until smooth.
- Prepare the skillet: Once the oven is ready, carefully remove the hot skillet, add butter, and swirl until melted and coated.
- Bake: Pour the batter into the skillet and return it to the oven. Bake for 18–20 minutes until puffed and golden.
- Serve: Remove from the oven and serve immediately topped with powdered sugar, berries, or lemon juice.
Notes
- This pancake is best served fresh from the oven while still puffed.
- You can add a pinch of cinnamon or nutmeg for extra flavor.
- A 10-inch skillet yields the best results, but smaller pans work for individual portions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch-American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 160
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
