This Dutch Baby Pancake Recipe is a perfect weekend breakfast! Serves up to 6 people. Enjoy with a selection of fresh fruit!
Just in time for the weekend I’m sharing this simple Dutch Baby Pancake recipe. This is one of our most favourite breakfast recipes. It’s like eating a giant popover for breakfast, and really, what’s not to love about that? Definitely a treat.
It’s funny because every time we make one of these puffed pancakes they always look a little different. They way they puff up is totally unpredictable and you just never know what you’re going to get…except that it’s always guaranteed to be delicious. But don’t be alarmed when your Dutch Baby is sky high right out of the oven, then 30 seconds later it’s flat as, well, a pancake. It’s all part of the process and charm of this delicious pancake.
The great thing about this breakfast is that you get all the best parts of a pancake, without having to stand at the stove and flip endless batches while everyone eats all of your hard work. One dish with this Dutch Baby recipe, and we all get to eat at the same time.
Now how to enjoy these puffed pancakes? Everyone in my family likes to dress their piece of puffed pancake a little differently. Some like maple syrup and others, like myself, enjoy it with cinnamon & sugar sprinkled on top. Oh and butter. I like mine served hot with lots and lots of butter. A definite indulgence. Then when we’re done, we all politely fight over all of the delicious crispy buttery bits on the bottom of the pan…you’ll see exactly what I mean when you make one of your own.
Dutch Baby Puff Pancake Recipe Tips:
- Enjoy with a selection of fresh fruits for a well rounded breakfast!
- Really froth the batter up! The more frothy, the puffier the pancake will be.
- Use a 12 inch diameter pan.
- Feel free to use less butter in the pan if you prefer. We always use 8 tbsp, but if you find this to be too much for your liking, use 4 – 6 tbsp.
Use an 12 inch in diameter pan for this recipe as the batch makes a very large pancake. If you have a smaller pan, feel free to cut the recipe in half.
- 1 cup milk
- 1 cup flour
- 1/2 cup sugar
- 4 large eggs
- 8 tbsp butter (See notes below)
- Preheat your oven to 425 degrees.
- Whisk together the milk, flour, sugar, and eggs until smooth. Really froth this mixture up! The more frothy, the puffier the pancake will be.
- In a large skillet (12 x 9) (like a cast iron pan if you have one), melt the 8 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
- Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
- Then place the skillet into the oven and bake for about 15 minutes.
- The pancake is done when it is golden brown and puffed up.
- Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!
- Serve with syrup or cinnamon sugar.
Feel free to use less butter if you prefer. We always use 8 tbsp, but if you find this to be too much for your liking, use 4 – 6 tbsp.
- Category: Breakfast
Keywords: puff pancake, Dutch Baby
Recipe from Joy of Cooking
Love breakfast? Here are more delicious recipes:
- Apple Baked Dutch Baby
- Blueberry Baked French Toast
- Zucchini Bread Pancakes
- Peanut Butter Pancakes
- Three Cheese Frittata
Have a delicious day!