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
Scale
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
