Description
This Dutch Pancakes recipe delivers a light, fluffy, and craggy bake that puffs up beautifully in the oven. Made with simple ingredients like flour, eggs, butter, and milk, these oven-baked pancakes are elevated with a rich buttery flavor and perfect for serving with fresh berries, maple syrup, and a dusting of powdered sugar. Perfect for breakfast or brunch, they’re easy to prepare and impressive to present.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
Wet Ingredients
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 6 large eggs
- 6 tablespoons butter
For Serving
- Maple syrup
- Fresh berries
- Powdered sugar
Instructions
- Prepare the butter and oven: Add 6 tablespoons of butter to a 9×13 inch casserole dish and place it in the oven. Preheat the oven to 425°F (220°C). Allow the butter to melt completely; if there’s any delay, remove the butter before it browns and set it aside until ready.
- Combine dry ingredients: In a large bowl or stand mixer, whisk together the flour, kosher salt, and granulated sugar to evenly distribute these ingredients.
- Add wet ingredients: Pour in the whole milk and vanilla extract, mixing them gently with the dry mixture to begin forming the batter.
- Incorporate eggs: Using a whisk attachment, electric beater, or a manual whisk, beat in the eggs one at a time to ensure a smooth and fluffy batter. Cracking each egg into a separate bowl before adding helps maintain a steady rhythm and prevents shell fragments.
- Combine batter with melted butter: Once all eggs are integrated and the butter is melted, carefully remove the casserole dish from the oven. Using a figure-eight motion, slowly pour the batter into the hot butter, allowing the batter to come into maximum contact with the butter for a craggy, puffed texture. Optionally, swirl the batter lightly with a butter knife without fully mixing.
- Bake the pancake: Quickly transfer the dish back into the oven so the mixture starts baking immediately. Bake at 425°F for approximately 20 minutes until the edges are puffed high, golden brown, and the center is set.
- Check and serve: You may notice butter pooling in the center—this is normal. Spread it gently around before slicing.
- Slice and garnish: Cut the pancake into wedges and serve warm topped with maple syrup, fresh berries, and a dusting of powdered sugar for a traditional finish.
- Storage: These pancakes are best enjoyed fresh but can be stored in the refrigerator for 3 to 5 days, retaining their flavor and texture when reheated gently.
Notes
- Make sure the butter is hot and fully melted before pouring the batter for the best puffiness.
- Adding eggs one at a time ensures a smooth, fluffy texture.
- If the butter starts to brown, remove it immediately to avoid a burnt taste.
- This recipe works best when served fresh but can be refrigerated and gently reheated.
- Feel free to experiment with toppings like lemon zest or cinnamon for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
Keywords: Dutch pancakes, German pancakes, oven-baked pancakes, breakfast recipe, fluffy pancakes, brunch
