If you like pancakes you’re going to love the Dutch Baby Oven Pancake. Part pancake, part soufflé, totally delicious – this definitely is a showstopper, worthy of any brunch setting.
The baked pancake will rise dramatically, so be ready to take it from the oven to the table the moment it’s cooked. The faster you get it there, the bigger the ooohs & aaahs will be~
- Take the eggs out of the fridge at least 10 minutes before you start the recipe. They will whisk up much higher and make a lighter, fluffier pancake. Have the milk at room temp. as well.
- DO NOT make it without the sugar. I did this once. BIG mistake!
- If you’re not sure its done, bake it a little longer. The outside may look done, but it could still be doughy in the middle. After you’ve made this a couple times… and you will… you’ll get the hang of it. Don’t forget, browning/caramelization = flavour! (Truth be told, the one above could’ve used another minute or two in the oven!)
By Hand. By Mixer.
I always whip the eggs by hand, but use a mixer if you like. You really want them to increase in volume, as it’s what lifts the pancake during baking. You can really see how they whip up, in the pictures below.
Once the eggs are whipped the dry ingredients are folded in and the batter poured into a hot skillet which is put directly back in the oven. It’s baked until golden and has risen dramatically around the edge of the pan. Just wait to see it for the first time!
Be ready to eat right away, as much like a soufflé, it will start to fall the moment it’s taken out of the oven. If you’ve used a non-stick pan, be sure to use silicone or wooden utensils to dish it out.
Serve. Enjoy. Revel in its glory~
Not many things that are this simple to make, are this spectacular! Kitchen science breaks it down to the vigorously whipped eggs meeting the heat of the skillet & the oven.
Always, always dust the finished Dutch Baby with icing sugar. You can serve it with any/all of your favourite pancake toppings; pictured here is the world’s fastest & easiest no cook freezer jam. Maple syrup is always a hit, as is Nutella & banana, or chocolate & strawberry. You’ll make this so often, you’ll get to try them all~
P.S. This is also fantastic made gluten free click here for the recipe!
Dutch Baby Oven Pancake
- 2 large eggs at room temperature
- 1/2 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour sifted
- 1 tablespoon sugar
- large pinch salt
- large pinch cinnamon
- large pinch ground nutmeg, freshly grated
- 2 tablespoons unsalted butter
- 1 tablespoon icing sugar, to sift over for garnish
fruit sauce, fruit compote, Nutella, chocolate sauce, sliced banana, strawberry, etc
Put a *10-inch skillet in the oven and preheat to 475°F.
In a medium bowl, whisk eggs until light and pale in colour; this will give lots of rise to the finished product.
Add milk and vanilla to combine, then whisk in all dry ingredients - the batter should be smooth, with no lumps.
Remove the skillet from the oven and reduce heat to 425°F. Add the butter and return the skillet to the oven, just until the butter is melted.
Remove skillet again, swirl butter to coat, then quickly and carefully pour in the batter and return the skillet to the oven. Bake until puffed and browned, approx 12 - 15 minutes.
Dust with icing sugar and serve immediately… much like a soufflé it will start to fall when removed from the oven.
*wrap the handle with foil if you think it’s not heat proof!