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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
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Brittany says
Hi, this looks fantastic!! Do you think I could prepare it, drop it off to a friend who just had a baby in the morning and she could bake it at night for dinner? Thanks!! 🙂
Leigh Anne says
I think you could prepare the mixture before hand. I would just tell them to mix it up well before putting it in the pan to bake. I might even put it in the blender and give it a whirl or two.
Vicki Skonieczny says
My goodness Leigh Anne, you made our day again. This puff up pancake was so easy and delicious. The hubs scarfed it down and we ate the leftovers for lunch the next day. We, too, are a lover of breakfast for any meal, especially when it tastes like this. I’m making it again in a few days when our son and his girlfriend are here visiting. Oh, who am I kidding, I’m making it again for dinner tonight! Thanks for the great recipe.
Vicki
Erin says
We love both sweet and savory toppings for puffy pancakes. When we have them for dinner, I often make two and top one with crumbled bacon and cheese and the other with crumbled sausage and cheese (2 of my kids only like bacon, one only likes sausage, otherwise I would keep it more simple and use the same for both!). I love Monica and Maria’s idea of making individual pancakes, I’m going to try that next time!
Leigh Anne says
Erin, Love the idea of bacon and cheese on it!
Kim says
German pancakes! And the recipe works perfectly with gluten free flour ( a cup for cup version)!
BJ Goffard says
I was given this recipe while working in an AFH. My patient’s daughter-in-law and husband owned a Bead-in-breakfast. I’ve made it serval times lost the recipe over the years so happy to across it again. On the recipe given to me sprinkle power sugar & nutmeg just before serving. I’m making it tomorrow Christmas Day 2015 Thank you
Leigh Anne says
Enjoy it! Our favorite way to eat it is with powdered sugar and lemon juice. Merry Christmas!