Dutch Baby Pancake: Easy & Impressive Weekend Brunch
Make One Giant, Pizza-Sized Dutch Baby Pancake Effortlessly with Simple Ingredients
Introducing the Dutch Baby Pancake, the perfect dish to elevate your weekend brunch! If you’ve ever found yourself frustrated by cooking small batches of pancakes one by one, or worried about them getting cold, this recipe is for you. The oven does all the work, freeing you up to prepare other dishes. Enjoy it as a light breakfast topped with a generous amount of fresh berries, or make it a savory delight by adding your favorite toppings. It’s a foolproof recipe that anyone can make, creating a stunning homemade cafe experience.
Wet Ingredients- 3 Tbsp Butter, melted
- 1 Tbsp Sugar
- 1/4 tsp Salt
- 3 Large Eggs
- 1/2 cup (120ml) Milk
Dry Ingredients- 1/2 cup All-Purpose Flour (approx. 60g)
Topping Ingredients (Optional)- Fresh Blackberries
- Fresh Raspberries
- Fresh Blueberries
- Maple Syrup
- Powdered Sugar
- 1/2 cup All-Purpose Flour (approx. 60g)
Topping Ingredients (Optional)- Fresh Blackberries
- Fresh Raspberries
- Fresh Blueberries
- Maple Syrup
- Powdered Sugar
Cooking Instructions
Step 1
Preheat your oven to 425°F (220°C). While the oven is preheating, melt the 3 tablespoons of butter in your oven-safe skillet (a cast iron pan is ideal, but a non-stick oven-safe skillet works too). You can do this on the stovetop over low heat or directly in the oven.
Step 2
Carefully pour about half of the melted butter (roughly 1.5 tablespoons) into the preheated skillet. Swirl the pan to coat the bottom and sides evenly. This step is crucial for achieving a crispy texture and preventing sticking.
Step 3
In a mixing bowl, whisk together the 3 eggs, 1 tablespoon of sugar, 1/4 teaspoon of salt, and 1/2 cup (120ml) of milk until well combined and smooth. Ensure there are no lumps.
Step 4
Sift the 1/2 cup of flour into the wet ingredients. Gently fold it in until just combined. Be careful not to overmix, as this can make the pancake tough. A few small lumps are okay.
Step 5
Carefully remove the hot skillet from the oven and pour the batter into the center of the pan. The batter will spread out; don’t worry if it looks thin or not perfectly shaped initially.
Step 6
Place the skillet with the batter back into the preheated oven and bake for approximately 8 minutes.
Step 7
After 8 minutes, remove the Dutch Baby from the oven. It will puff up dramatically in the center and then slightly deflate as it cools – this is completely normal! Serve immediately while it’s hot and puffy.
Step 8
To serve, drizzle generously with maple syrup, dust with powdered sugar, and top with a colorful mix of fresh berries like blackberries, raspberries, and blueberries. You can also add savory toppings for a heartier brunch. Enjoy your impressive homemade Dutch Baby Pancake!
