A Dutch Baby Pancake is a pancake made in the skillet that puffs up while baking in the oven. We love topping ours with fresh berries and maple syrup but powdered sugar is also delicious!
When springtime rolls around, I just can’t help myself from buying fresh flowers almost every week. There’s just something about a bright and cheery bouquet of flowers in my living room or on my dining room table that brings a smile to my face.
After picking up a bouquet of Tulips at the store AND receiving an even more beautiful arrangement of tulips from my mother-in-law at Easter, it was like a Dutch tulip festival in my dining room! So, for my second FLYJOY Microadventure, we were to get adventurous and try a new cuisine.
Inspired by my tulips, I decided we should go on a Dutch culinary adventure! Plus, to go along with each Microadventure, FLYJOY sends us a box with fun little goodies and I was sent a bunch of Dutch treats (including Windmill Cookies…SO good!!)….it was meant to be.
The only Dutch food I have ever seen is the Dutch Baby Pancake and since Marc was on evenings last weekend, meaning he was home in the morning, I thought it would be fun to make us a big ‘ol Dutch Baby Pancake for brunch. Since brunch usually means eating around 10 and this girl is hungry the second she wakes up, I snacked on my FLYJOY bar while (im)patiently waiting for Marc to wake up so we could eat.
Both Marc and I absolutely loved our Dutch Baby Pancake. While it came out of the oven all puffed up, it quickly sank (it’s supposed to!) and became a delicious skillet-sized pancake with a texture that was almost custard-like.
We topped ours with some locally made maple syrup and (not locally grown…) berries but you could also top it with jam, powdered sugar, cinnamon apples, or even Nutella. Mmmm yes, Nutella.
I also loved that this pancake was way easier than making “American” pancakes. No standing over the griddle flipping pancakes for what seems like hours. Just pop it in the oven and 30 minutes later, breakfast is served! I think the Dutch might be onto something…
Like this recipe? Check out these other pancake recipes:
- 4 tablespoons unsalted butter
- 1 1/2 cups milk
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- Preheat oven to 425 degrees F.
- Place butter in an oven-proof 8-9" skillet and place in the oven.
- Meanwhile, add milk, eggs, vanilla, flour, sugar, and salt to a blender and blend until well combined. You might have to scrape down the edges once or twice.
- Remove skillet from the oven and pour batter over the melted butter.
- Return skillet to the oven and bake 25-30 minutes, until pancake is puffed and the top is set. It was still slightly jiggly but the top was not sticky or wet.
- Remove from the oven and let sit for 5 minutes.
- Serve topped with maple syrup, powdered sugar, and/or berries.
- Slice and enjoy!