This week I’m sticking with breakfast favorites and sharing a simple, no-blender Dutch Baby Pancake (also called a German pancake or a substantial crepe, as my husband likes to call it). Many recipes suggest using a blender to combine the ingredients. That works well, but I prefer to keep the extra equipment to a minimum. The real reason is practical: fewer dishes. You can absolutely use a blender if you like, but if you’re anything like me, grab a whisk and a bowl—this recipe is quick and easy without extra gadgets.
The secret to a great Dutch Baby is whipping the eggs until they become foamy—about two minutes by hand. The yolk color will lighten and a light foam will form on the surface. Once the eggs are frothy, add the remaining ingredients and whisk until smooth. Dutch Babies bake in a hot oven in a skillet with butter—ideally browned butter. As they bake they puff up along the edges (and sometimes in the center), creating a delightful pocket to fill with toppings.
Here are some other breakfast ideas: Pancake, Sausage & Egg Sliders, Rainbow Pancakes, and Crescent Roll Breakfast Pastries.
Start by whipping the eggs until foamy.
Whisk in the milk, flour, sugar, salt, and vanilla until well combined.
The batter will be quite thin—this is normal.
Place a 10-inch ovenproof skillet in the oven to heat while you mix the batter.
Remove the hot skillet, add the butter, and return it to the oven just until the butter melts and begins to brown lightly. The browned butter adds a nutty, rich flavor that makes a big difference.
Pour the batter into the hot skillet once the butter is melted and slightly browned.
Bake until the edges have puffed and browned and the center is set—about 18–20 minutes. The pancake should rise dramatically around the rim of the pan.
Pure goodness—hot from the oven.
I like to serve the Dutch Baby right from the skillet, dusted with powdered sugar.
A handful of fresh berries and warm maple syrup are all this “baby” needs to make a perfect morning. My family loves them—yours will too.
Dutch Baby Pancake
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Ingredients
- 3 large eggs
- 2/3 cup milk (any kind; fat free works)
- 2/3 cup flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 tbsp butter (no substitution)
Optional Toppings: Powdered sugar, maple syrup, whipped cream, Nutella, fresh berries
Instructions
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Preheat the oven to 425°F (220°C) and place a 10-inch ovenproof skillet inside to heat.
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In a medium bowl, add the eggs and whisk until frothy—about 2 minutes. The yolks will lighten and a soft foam will form. Add the milk, flour, brown sugar, salt, and vanilla, and whisk until smooth.
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Carefully remove the hot skillet from the oven and add the butter. Return the skillet to the oven until the butter melts and just begins to brown. Swirl the skillet to coat the bottom, then pour the batter into the center. Place the skillet back in the oven and bake 18–20 minutes, or until the edges are golden and puffy and the center is set.
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Remove from the oven. You can slide the pancake out onto a baking sheet if you prefer, dust with powdered sugar, and cut into 12 wedge-shaped pieces with a pizza cutter. Serve with your choice of toppings and enjoy.
Notes
- If you prefer to use a blender, pulse the eggs briefly (about a minute) and then add the other ingredients—do not overblend.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.