Dutch Baby Pancake

Woaaaaahh sweet breakfast alert

Is there anything better than starting your day with fluffy dough covered in butter, syrup, and powdered sugar? Not a chance

Now, I grew up with beignets. If you don’t know what that is, let me introduce you to heaven.

It’s simple dough, cut into squares and deep fried. Then sprinkled completely covered with powdered sugar. Oh yum!

Orrrrr if you are from my little town, you cut biscuit dough in half, flatten them out, and then fry. Easy and cheap beignets holllaaaaa

And it’s a common breakfast food in south Louisiana, if you can believe that! Perfect with a cafe au lait – my favorite.

This Dutch baby pancake has a special place in my heart. It’s not what I grew up eating, but I’d like to think it’s slightlyyy healthier. Just let me believe it, ok!

What I love about the dough is that it’s not sweet, like at all. It’s a perfect base for any flavor you desire. You can turn this into a savory dish just as easily as a sweet one. Wow, the possibilities.

Oh, and this is another gem from Chrissy Teigen’s cookbook, gotta love her!

You’ll need a large cast iron skillet. A regular Cuisinart skillet will do, but I prefer cast iron!

Get that skillet hot, add in a chunk of butter, pour in your batter, and then pop it into the oven and watch it rise.

Pat with more butter, sprinkle powdered sugar, and drizzle with syrup. Add some berries or sliced bananas for extra yum!

Let’s get cookin, good lookin!

Dutch Baby Pancake 

  • 1 cup flour
  • 1 cup whole milk at room temperature
  • 4 eggs (yes, it’s a lot of eggs)
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 2 tablespoons butter, cold or softened
  • Maple syrup and powdered sugar for topping
  • Optional: sliced bananas or berries
  1. Preheat oven to 450
  2. Add first 5 ingredients into a small blender (I love to use my NutriBullet for this) and blend until combined, about 15-30 seconds.
    • If you do not have a blender, don’t fret, just mix with a whisk until well combined, 1-2 minutes.
  3. Heat a large cast iron skillet on medium heat and then add the other 2 tablespoons butter, once melted and spread throughout the skillet, pour in the batter.
  4. Immediately place the skillet into the oven and let that baby cook for 16-18 minutes.
  5. The pancake will climb up the outsides of the pan, it’s a blasty blast to watch – my face is on the oven door for the last 6 minutes fo sho
  6. Remove from oven, smear with more butter then sprinkle powdered sugar and drizzle maple syrup over the pancake.
  7. Top with additional berries or sliced bananas in the center if desired.
  8. Cut into slices and serve warm!

3 Comments Add yours

  1. Slightllly healthier sounds like a good idea, when cooking.

  2. chefkreso says:

    Never tried such a pancake, it’s going on my to-do list 🙂

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