Easy & Delicious Dutch Baby Pancake Recipe

Dutch Baby Pancake

I love starting a week-end off with fresh homemade pancakes.  Even better when it's banana chocolate chip pancakes.  The problem is that I don't really enjoy standing at the stove flipping pancakes.  So when I discovered this recipe, I fell head over heels in love.  First, the recipe is simple.   There's really not much you could mess up.  It's a Dutch baby pancake or as I like to call it the "no-work giant pancake".  You mix the ingredients and then bake the batter all at once.  Simple as can be.

This pancake is so simple.  It's great for a lazy week-end at home or for when you're having company over for brunch.  You you can top it with so many things.  I've added bananas and chocolate chips to the batter (as in the photo shown).  I've also topped it with fresh berries and served it with Greek yogurt on the side.  But it's even delicious plain with just a little maple syrup (the real kind...none of that fake stuff!).  My husband loves topping it with peanut butter, especially when I make it with bananas and chocolate chips.  No matter how you serve it, it's always delicious.   Try it, you'll see!

The first time I made these, I watched anxiously as it baked as I was serving it to company.  I was a little nervous when I saw the pancake puff up.  I thought for sure I had messed it up.  But then I learned that's what is supposed to happen.  It puffs up and when you take it out of the oven, it deflates a little.

This is a peek of what it looks like as it's puffing up.

Dutch baby pancake puffing up in the oven

Dutch Baby Pancake Recipe: 


  • 1 c. Milk
  • 4 Large eggs
  • 1 tbsp. Sugar
  • 1 tsp. Vanilla extract
  • 1 c. All-purpose flour
  • 2 1/2 tbsp. Unsalted butter


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mix the milk, eggs, sugar and vanilla extract. You can mix with a blender, food processor or by hand with a whisk. Blend thoroughly. If using a blender or food processor, blend for 30 seconds.
  3. Add the batter and blend. If using a blender or food processor, blend for another 30 seconds.
  4. Put the butter in a 10 inch pie plate (I've used pie plates that are 10 inches and slightly larger without any issues). Place in the oven.
  5. When the better is all melted and is bubbling, add the batter to the pie plate.
  6. Bake for 12-15 minutes. It will be ready when the pancake has puffed up and the edges have browned a little (look for a golden brown).
Try it out and let me know how it turned out.  What did you top it with?  Share your comments below :)

Happy cooking!

P.S. The recipe is from a cookbook that is near and dear to my heart. It's called Panache.  I worked as a volunteer helping to create and launch the book as a fundraiser.  There are many delicious recipes in there, if I do say so myself ;)

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