Sunday, March 23, 2014

Baked 'Dutch Baby' Pancake

Happy Pancake Sunday!

This puffy, eggy baked pancake treat is called a Dutch Baby. The pancake puffs up as it bakes and then sinks down after it's removed from the oven, making the perfect canvas for any toppings: fresh fruit, maple or fruit syrup, peanut butter, etc.

Normally when making a Dutch Baby, the batter is poured into an ovenproof pan and placed in the oven to bake. I didn't have an ovenproof pan on hand, so I used a cake pan instead and it turned out just as beautiful and delicious. I used vanilla soy milk which gave the pancake some extra vanilla flavor, but you could use any kind of milk you have on hand. Enjoy!

Baked 'Dutch Baby' Pancake
adapted from
makes 2 to 4 servings


  • 2 tablespoons butter (I used I Can't Believe It's Not Butter)
  • 3 large eggs
  • 3/4 cup reduced fat milk (I used vanilla soy milk)
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 2 tablespoons honey
  • 1/8 teaspoon salt

1. Melt butter in a 10-inch ovenproof frying pan (or 9" cake pan) over low heat. Remove from heat.

2. In a large bowl, beat eggs until light and pale. Beat in milk, vanilla, flour, honey, and salt.

3. Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. 

4. Slice into wedges and serve immediately.

A 'Dutch Baby' is more egg-y than flour-y, so expect a completely different pancake texture than your standard short stack of pancakes. This baked pancake is light and fluffy, but filling. It makes a great one-dish breakfast or brunch dish!


- Janel

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