The hubby was only lukewarm about the other puffed pancake recipes I’ve tested. This is the Best Dutch Baby Pancake to date, and Bill gave it rave reviews!
Best Dutch Baby Pancake
My mom discovered the Dutch Baby Pancake after I went to college. My lucky sisters were treated to this puffed breakfast dish topped with powdered sugar and a squeeze of lemon juice. My mom called this dish “Pancake Man,” though a quick Google search returned absolutely no hits. Maybe it was dubbed this by my siblings or was a regional term.
No matter the name, it can be served as my mom did, with syrup or with your choice of fruit or berries. Bill loved this with powdered sugar, fresh raspberries and some sweetened whipped cream.
Tips for a Successful Dutch Baby
There were a few tricks I’ve learned to ensure a marvelous result. First of all, preheat your cast iron skillet while you heat up your oven. This will help the pancake inflate even more as the batter hits the hot pan. Once your batter is mixed, pop it in the refrigerator for an hour or so to let the gluten rest, so that your finished product is nice and tender.
From what I recall, the hubby wasn’t a huge Dutch baby fan the last time I made them. Maybe it was the whipped cream and berries this time or maybe it was my tweaked recipe. No matter, I’m thrilled he is a convert. Now I can serve this wonderful Dutch Baby Pancake the next time we have overnight company!
Check Out a Few Other Fabulous Brunch Recipes!
Whether for Mother’s Day or overnight guests, everyone loves a terrific brunch recipe.
- Mimosa Bar from Love and Confections
- Asparagus & Pancetta Frittata from The Chef Next Door
- English Raisin Scones with Apple Jam from The Crumby Cupcake
- Strawberry Lemonade Muffins from An Edible Mosaic
- Spinach Bell Pepper Frittata
- Chunky Maple Coconut Granola
- Strawberry Mascarpone Stuffed French Toast
Best Dutch Baby Pancake
A puffy pancake that makes a fabulous brunch entree!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- 3 eggs
- 1/2 cup flour
- 1/2 cup whole milk
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- 4 tablespoons butter, cut into 3–4 pieces
- Powdered sugar, raspberries, sweetened whipped cream or maple syrup to serve
- Combine eggs, flour, milk, sugar and vanilla in your blender. Blend until smooth. Let rest in the refrigerator for one hour if you have time.
- Preheat oven to 425º. Place a 10 inch cast iron skillet into the oven.
- Place butter into the pan, watching carefully so it doesn’t burn. When almost melted, swirl the butter around, then pour in the batter.
- Bake for 15-20 minutes or until puffed and golden. Reduce oven to 300º and bake 5 more minutes.
- Remove from oven, sprinkled with powdered sugar and cut into wedges. Sprinkle each piece with berries and a dollop of whipped cream or with maple syrup, if desired.
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