Dutch Baby Pancake

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This puffy baked pancake is a great weekend breakfast. In the winter, I serve it with lemon wedges or sauteed apple slices. In the summer, I pop it in the oven and wander out to my garden while it is baking to pick strawberries for a garnish (slice berries and mix with sour cream & brown sugar for a heavenly taste combination).



  1. Put butter in a 13X9 baking dish and place in a 425 degree oven to melt.
  2. While the butter is melting, put the eggs in a blender and blend on high for one minute.
  3. Gradually add milk and flour, a bit at a time. Blend for 30 seconds.
  4. Remove the baking dish from the oven and pour batter into the hot melted butter.
  5. Return to oven and bake until puffy and golden brown (approximately 20-25 minutes).
  6. Sprinkle with powdered sugar and serve immediately with fresh fruit or syrup.
This is supposed to serve 4 but my son can eat one by himself. Plan accordingly.
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