Name: Dutch Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 1 cup all-purpose flour, spooned and leveled; 1/2 teaspoon kosher salt; 1/4 cup granulated sugar; 1 cup whole milk; 1 teaspoon vanilla extract; 6 large eggs; 6 tablespoons butter; Maple syrup; Fresh berries; Powdered sugar

Introduction

Discover the joy of Dutch pancakes, a light and puffy treat that’s perfect for breakfast or brunch. Baked to golden perfection with melted butter, these pancakes are delightfully crisp on the edges and tender inside. Top them with maple syrup, fresh berries, and a dusting of powdered sugar for a classic finish.

A close-up view of a soft, golden-yellow pancake with a slightly crispy, browned edge on a white plate, showing a fluffy and smooth texture. The pancake is topped with several bright red raspberries scattered on top and around it. A light dust of white powdered sugar covers the pancake and raspberries evenly, adding a delicate snowy effect. There is also a drizzle of light amber syrup pooling slightly on the plate beneath the pancake. The background features a white marbled surface, enhancing the fresh and clean look of the dish. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Add 6 tablespoons of butter to a 9×13 inch casserole dish and place it in the oven. Preheat the oven to 425°F. The butter will melt by the time you’re ready to add the batter. If there is any delay, remove the butter before it browns and set it aside.

Step 2: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar until combined.

Step 3: Add 1 cup whole milk and 1 teaspoon vanilla to the dry ingredients and mix well.

Step 4: Using a whisk attachment, electric beater, or a regular whisk, beat in 6 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Cracking the eggs into a separate bowl first can make this easier.

Step 5: Remove the pan with melted butter from the oven. Slowly pour the batter into the pan using a figure 8 motion. This allows the batter to contact the butter evenly, creating a craggy and puffy texture. Optionally, use a butter knife to gently swirl the batter without fully mixing.

Step 6: Quickly return the pan with the batter to the oven. The mixture will begin cooking immediately upon contact with the hot butter.

Step 7: Bake for about 20 minutes, until the edges are puffed high, browned, and crisp. Some butter might pool in the center—simply spread it around before serving.

Step 8: Slice the Dutch pancake and serve warm with maple syrup, fresh berries, and a sprinkle of powdered sugar.

Tips & Variations

For an extra flavor boost, add a pinch of cinnamon or nutmeg to the batter before baking.

Use salted butter instead of unsalted and reduce added salt to 1/4 teaspoon if preferred.

Try topping with lemon juice and powdered sugar for a classic Dutch touch.

To make smaller pancakes, bake batter in individual ramekins with butter.

FAQs

Can I use milk alternatives in this recipe?

Yes, you can substitute whole milk with almond, soy, or oat milk, but the texture may be slightly different. Use unsweetened versions to control sugar levels.

Why does the pancake puff up so much?

The combination of high oven heat, melted butter, and a batter rich in eggs causes the pancake to puff dramatically, creating a light and airy structure with crispy edges.