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A delicious Dutch Baby Pancake is one of the most requested breakfast dishes at our house. And they aren’t just great for breakfast. We we love these puff up pancakes for dinner too!
Why You’ll Love This Recipe
Dutch Baby Pancake, or Puff Up Pancakes as we call it, is a standard at our house. If dad fixes breakfast, the majority of time it is this recipe. If dad fixes dinner, the majority of time it is this recipe! Are you seeing the trend? His cooking repertoire is a little limited, but what he does make is delicious.
Whenever the kids are home for a visit and I ask what they want for breakfast, Dutch Baby Pancake is at the top of the list.
What is a Dutch Baby Pancake?
I know there are lots of different names for Dutch Baby Pancake. Hootenannies, Oven pancakes, Pannekoeken, Oven Eggs, Puffy Pancakes, German pancakes, volcano pancakes, and even Rollercoasters. My neighbor who we shared with just called it delicious!
And what ever you want to call it, it is delicious and easy to make!
Ingredients Needed
- Butter. I use salted butter if using unsalted butter add in a good pinch of salt.
- Milk. I use 2 percent because that is what I usually have in my fridge.
- Vanilla Extract
- Flour. I use unbleached all purpose flour
How to make a Dutch Baby Pancake
I always place my butter into the 9 x 13 pan and then place the pan into the oven as the oven preheats. By the time the oven is preheated, the butter is melted. Sometimes the butter is even a little browned which is even better. I love the flavor of browned butter.
I like to mix up my batter in the blender – no lumps that way. My husband just whisks it in a bowl.
Pour the batter right into the hot 9 x 13 with melted butter. As it bakes, it magically puffs up. Thus the name – Puff Up Pancake. You may have a different name for it at your house such as German Pancake or Volcano Pancake.
It will begin to fall a bit after you pull it out of the oven but no worries
Our favorite way to eat it at our house is with lemon juice squeezed over the top, covered in fresh strawberries (raspberries will do too!) and then with a sprinkling of powdered sugar! Yum!
What do you call it at your house?
Check out more of my favorite breakfast recipes:
Dutch Baby Pancake
Ingredients
- 1/2 cup butter
- 5 eggs
- 1 1/4 cups milk
- 1 tsp vanilla
- 1 1/4 cups flour
Instructions
- Place butter in a9 x 13 pan. Place pan in oven and preheat oven to 425 F degrees
- Mix eggs, flour, vanilla and milk together with a wire whisk or use a blender
- Remove 9 x 13 from oven after butter has melted and is bubbly, it is ok if it browns a bit, it adds more flavor.
- Pour batter into dish and bake for 20-25 minutes
- Serve with fruit, powdered sugar and lemon juice
Kim says
We LOVE these at our house! I used to have a recipe for apple raisin sauce that was delicious on it but my then 3 year old son tossed my favorite cookbook in the trash without me knowing and well, no yummy sauce since then! Now we eat them with fruit, just powdered sugar or jam or even just plain.
Nancy says
We tried it today with 1/4 cup butter — worked great!
Cathy says
I made this recipe this morning for a special breakfast before church . . . hubby and boys looked doubtfully at the pan, but went ahead and fixed a piece . . . and loved it!! They had it with maple syrup. I stuck with strawberries, but had to add the sugar on top . . . with no sugar in the batter, you can’t really eat this pancake plain!
Leigh Anne says
Melody,
I don’t think this recipe would translate well to a microwave – good luck with that microwave cooking!!
Melody C says
I’m living in a sparse environment this summer – only a fridge and microwave. Scrambled eggs do very well in the microwave. Does anyone have any experience with this recipe in a microwave? I am trying to expand my gourmet repertoire within my appliance limitations! Thanks!