Dutch Baby Oven Pancakes

Dutch Baby Pancakes

In my 12 week post, I mentioned my love for Dutch Baby pancakes. Here’s the deal – even if you hate to cook, you should probably try these pancakes. And if you really hate to cook, fine. Order them at the Original Pancake House. They are the souffle of the breakfast world – crispy and puffy around the edges, eggy and dense with lemon butter goodness in the middle. We need a picture.

pancakeDoes that help? I know you were probably thinking of traditional style pancakes. That’s where you’re wrong. This one-pan beauty can be made in pie dish, a cast iron skillet, or a good old 9×13 pan if that’s what you’ve got on hand.

The batter is simple. The results? Divine. My one caution… unless you’re a skimpy breakfast eater (which I have never been), make one per person. Or, plan on serving them with a few other breakfast items, because otherwise, they go way too fast and everyone leaves brunch secretly hungry. (An awful, awful feeling.)

Here is the recipe. Now, go make breakfast. Or if you’re me, supper. I can eat these any time of day.

Dutch Baby Oven Pancakes

Preheat oven to 400 degrees F.

4 eggs
2 c. milk
2 tbsp. white sugar
½ tsp. salt
2 tsp. fresh squeezed lemon juice
1 tsp. vanilla
1 ¼ c. flour
2 tbsp. butter (for melting in 2 pie plates, skillets, glass pans, etc.)


Place 1 tbsp. butter in each of your two pie plates. Set aside.

Beat eggs well. Add milk, sugar, salt, lemon juice, and vanilla. Mix. Add flour slowly, and mix till smooth. (A balloon whisk works the best here.)

Put your baking pans in the oven. Leave them there until the butter is melted. Take pans out.

Pour pancake batter equally into the two pie plates.

Bake at 400 degrees for 15-20, or until edges are slightly browned and puffy all the way around.

For extra-naughty goodness, as soon as the pancakes come out of the oven, sprinkle them with powdered sugar. To get that superfine restaurant sugar pattern, put your powdered sugar in a flour sifter and tap it over the pancakes. This works with metal loose leaf tea strainers as well. Stuff them with fruit, drown them in syrup, coat them in butter. These babies are vehicles for all manner of breakfast goodness.


Join the conversation. What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s