If you’ve ever wanted a breakfast that feels like a comforting hug and a showstopper in one, the Baby Dutch Pancake is your answer. This enchanting oven-baked treat puffs dramatically in the oven, emerging golden and crisp at the edges, with a tender custardy center. It’s incredibly simple to whip together using pantry staples, yet the results taste as if you’ve conjured up something spectacular. Whether you’re looking to impress brunch guests or just indulge in a little weekday luxury, the Baby Dutch Pancake is sure to become your new favorite way to start the day.
Ingredients You’ll Need
Every ingredient in this Baby Dutch Pancake recipe pulls its weight, creating a magical fusion of flavors and textures. Simple as they are, each item is essential—don’t be tempted to skip or substitute unless you’re after an entirely different result. The right ingredients make the difference between a good pancake and an unforgettable one.
- Eggs: These are the backbone of the pancake, creating its signature puffiness and custardy consistency.
- All-purpose flour: Just enough to give the structure needed without weighing the pancake down.
- Whole milk: Gives richness and helps the batter blend effortlessly; you can use half-and-half for a touch more decadence.
- Granulated sugar: Adds a subtle sweetness without overpowering—perfect balance for both savory and sweet toppings.
- Vanilla extract: Brings warm, aromatic notes that make each bite special.
- Salt: Don’t skip this! Just a pinch sharpens all the flavors beautifully.
- Unsalted butter: Creates a crisp edge and that irresistible deep golden color—plus, it keeps the pancake from sticking.
- Powdered sugar and fresh fruit (optional): These are the classic finishing touches that make the Baby Dutch Pancake utterly irresistible.
How to Make Baby Dutch Pancake
Step 1: Preheat and Heat the Skillet
Start by preheating your oven to a piping-hot 425°F. Place your 10-inch oven-safe or cast iron skillet right in the oven as it heats. This step is crucial, as the hot skillet is what helps the batter puff up dramatically, giving the Baby Dutch Pancake its signature height and crisp edges.
Step 2: Blend the Batter
While your skillet gets nice and hot, grab a blender or food processor. Add in the eggs, flour, milk, sugar, vanilla extract, and salt. Blend for 20–30 seconds, or until the mixture is completely smooth and lump-free. This ensures an even bake and a silky texture. Let the batter rest for 5–10 minutes—this helps relax the gluten, resulting in a tender pancake.
Step 3: Butter Up the Skillet
Carefully (and I mean carefully!) remove the hot skillet from the oven using sturdy oven mitts. Immediately drop in the unsalted butter and swirl it around until it’s melted and coats the sides and bottom of the pan. The sizzle is a good sign—the hotter the skillet, the better!
Step 4: Pour and Bake
Pour your rested batter directly into the buttered skillet, then quickly (but carefully) return the pan to the oven. Now comes the hard part: don’t open the oven door to peek! Let it bake for 18–20 minutes until it’s gloriously puffed and the edges are deeply golden brown. The anticipation is absolutely worth it.
Step 5: Serve Immediately
As soon as the Baby Dutch Pancake comes out of the oven, marvel at its beauty—then quickly dust with powdered sugar and top with your favorite fresh fruit, syrup, or even a squeeze of lemon juice. Timing is everything! This pancake is always best enjoyed the moment it’s made.
How to Serve Baby Dutch Pancake
Garnishes
A sprinkle of powdered sugar is the timeless finishing touch: it melts into the warm surface and adds a delicate sweetness. For an even more luxurious experience, add a generous handful of seasonal berries, sliced bananas, or juicy peaches. A drizzle of maple syrup or a dash of lemon juice provide extra flavor pops, making every bite of your Baby Dutch Pancake burst with personality.
Side Dishes
Pair your Baby Dutch Pancake with strips of crispy bacon, breakfast sausage, or scrambled eggs for a brunch that covers every craving. If you’re feeling lighter, serve it alongside a bowl of Greek yogurt and a fresh fruit salad for the perfect balance of indulgence and refreshment.
Creative Ways to Present
Let your imagination run wild! Try making individual Baby Dutch Pancake “minis” using smaller skillets or muffin tins—ideal for brunch parties. You can also serve it with a selection of toppings on the side, letting everyone build their own customized masterpiece. For a dessert twist, top with whipped cream and a sprinkle of your favorite chopped nuts or chocolate shavings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare), let the pancake cool completely before transferring to an airtight container. It’ll keep in the refrigerator for up to two days. The texture becomes softer, but the flavor remains delightful.
Freezing
You can absolutely freeze slices of Baby Dutch Pancake. Wrap individual portions tightly in plastic wrap and place in a freezer bag. Freeze for up to one month. Thaw overnight in the refrigerator when ready to enjoy again.
Reheating
For best results, reheat your Baby Dutch Pancake in a 300°F oven for about 8–10 minutes. This method brings back a bit of crispness and warms it through without drying it out. The microwave works in a pinch, but you’ll lose some of the pancake’s famous texture.
FAQs
Can I make a Baby Dutch Pancake without a cast iron skillet?
Absolutely! Any sturdy, oven-safe skillet will work beautifully. Just ensure it’s at least 10 inches wide and can withstand high baking temperatures.
Why did my pancake not puff up?
This usually happens if the skillet wasn’t hot enough or if the oven door was opened during baking. A well-preheated pan and undisturbed baking time are key for spectacular puff!
Can the batter be made ahead of time?
You can prepare the batter a few hours in advance; simply store it in the fridge and give it a quick whisk before baking. Letting it rest even benefits the final texture.
Is it possible to make a dairy-free version?
Yes! Substitute your favorite non-dairy milk and a plant-based butter. The texture will be slightly different, but you’ll still get that lovely rise and flavor.
Can I add mix-ins like chocolate chips or spices?
Definitely. Try a pinch of cinnamon or nutmeg in the batter, or sprinkle chocolate chips over the top just before baking for a decadent twist on the classic Baby Dutch Pancake.
Final Thoughts
Every time you make a Baby Dutch Pancake, you’re in for a little bit of kitchen magic—and more than a little joy at the breakfast table. Whether it’s your first time or your fiftieth, I hope you’ll give this recipe a try and let it become a staple in your weekend breakfast repertoire. Trust me, your family and friends will thank you!
Print
Baby Dutch Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch-American
- Diet: Vegetarian
Description
Indulge in this delightful Baby Dutch Pancake for a breakfast treat that’s both impressive and easy to make. This puffy oven-baked pancake is a perfect canvas for your favorite toppings, whether it’s a sprinkle of powdered sugar, fresh fruit, syrup, or a squeeze of lemon juice.
Ingredients
Baby Dutch Pancake:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For Topping:
- powdered sugar
- fresh fruit (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place a 10-inch oven-safe skillet or cast iron pan in the oven to heat.
- Prepare the Batter: In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth. Let the batter rest for 5–10 minutes.
- Heat the Skillet: Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and return it to the oven.
- Bake: Bake for 18–20 minutes until puffed and golden. Avoid opening the oven door during baking.
- Serve: Remove from the oven and serve hot with desired toppings.
Notes
- For a richer flavor, use half-and-half instead of milk.
- This pancake is best served immediately as it may deflate slightly after baking.
Nutrition
- Serving Size: 1 slice (1/4 of pancake)
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
