While most pancake recipes require a griddle or frying pan, these Dutch baby pancakes – a German-inspired breakfast dish – are baked in the oven. This technique yields one large, shareable super-fluffy golden pancake perfect for topping with a drizzle of your favorite syrup and berries.
Dutch Baby Pancake
Servings 3
Calories 337 kcal
Ingredients
Pancake
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk or preferred nut milk
- 1 Tbsp. sugar
- Pinch nutmeg
- 4 Tbsp. unsalted butter
Toppings
- Syrup or preserves
- Confectioners' sugar or cinnamon sugar
- 1 pkg. raspberries
- 10 strawberries
Instructions
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Preheat oven to 425 degrees F and insert heavy 10-in. cast iron skillet (or baking dish) to heat for 15 minutes.
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In mixing bowl or blender, combine eggs, flour, milk, sugar and nutmeg until smooth.
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Scoop butter into cast iron and return to oven. Once melted, add batter, return to oven and bake for
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20 minutes, or until pancake is puffed and golden.
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Lower oven temperature to 300 degrees F and bake 5 minutes longer.
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Remove pancake from oven, garnish with desired toppings and serve immediately.
Recipe Notes
Get the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Dutch Baby Pancake
Amount Per Serving (1 g)
Calories 337
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Trans Fat 1g
Cholesterol 210mg70%
Sodium 83mg3%
Potassium 203mg6%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 9g10%
Protein 9g18%
Vitamin A 801IU16%
Vitamin C 24mg29%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.