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Dutch Baby Pancakes Yum
Dutch Baby Pancakes aka German pancakes are baked in the oven. This big pancake is soft, fluffy and perfect to serve with some fresh berries for breakfast.
Dutch Baby Pancakes
Course breakfast, brunch
Cuisine european, german
Prep Time
10 minutes

Cook Time
15 minutes
Servings
Servings
Ingredients
  • ¼ cup all purpose flour
  • ¼ cup Wholewheat Pastry Flour
  • ½ cup Milk (Whole or 2%)
  • 2 Large Eggs
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp unsalted butter
Course breakfast, brunch
Cuisine european, german
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • ¼ cup all purpose flour
  • ¼ cup Wholewheat Pastry Flour
  • ½ cup Milk (Whole or 2%)
  • 2 Large Eggs
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp unsalted butter
Dutch Baby Pancakes
Instructions
  1. Preheat oven to 425°F.
  2. Blend the eggs, milk, flour (s), salt and sugar until well combined with no lumps. Let the mixture stand for 30 minutes at room temperature.
  3. Add butter to a 10″ oven safe nonstick or cast iron or glass pan. Place in the oven to melt the butter.
  4. Carefully remove the pan from the oven, swirl the butter to coat the sides.
  5. Pour the batter into the pan and place it back in the oven and bake until the pancake is golden and puffed in the middle, about 12~15 minutes.
  6. Slice the pancake into wedges and serve with berries, powdered sugar and maple syrup.
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