Start your day off right with a fluffy, golden-brown Dutch baby pancake. These breakfast treats are not only delicious, but also incredibly easy to make and can be customized to suit any taste or dietary preference. In this article, we’ll share 20 mouth-watering Dutch baby pancake recipes that will take your morning meal to the next level.
From classic flavors like lemon and powdered sugar to savory options featuring gruyere and herbs, these pancakes are sure to please even the pickiest eaters. And the best part? They’re all ridiculously easy to make! So why not start your day with a little bit of bliss?
Stay tuned for our first recipe, where we’ll show you how to make a classic Dutch baby pancake with a twist.
Classic Dutch Baby Pancake with Lemon and Powdered Sugar
Experience the delight of a puffed and golden pancake infused with the brightness of lemon and sweetness of powdered sugar. This classic recipe is perfect for breakfast, brunch, or even dessert!
Ingredients:
– 1 cup (120ml) whole milk
– 2 large eggs
– 1/4 cup (30g) all-purpose flour
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 tablespoons freshly squeezed lemon juice
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a blender or bowl, whisk together milk, eggs, flour, and salt until smooth.
3. Add melted butter and lemon juice; blend until combined.
4. Pour batter into a 10-inch (25cm) oven-safe skillet or cake pan.
5. Bake for 18-20 minutes, or until puffed and golden brown.
6. Remove from oven and dust with powdered sugar.
7. Serve warm, directly from the skillet.
Cooking Time: 18-20 minutes
Apple Cinnamon Dutch Baby Pancake
A warm, fluffy, and indulgently sweet pancake filled with the flavors of fall, perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup diced apples (about 1 medium apple)
– 1 tablespoon cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together sugar, milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced apples and cinnamon.
6. Pour the batter into a 9-inch (23cm) oven-safe skillet or cast-iron pan.
7. Bake for 20-25 minutes, or until the pancake puffs and browns.
8. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Savory Dutch Baby Pancake with Gruyere and Herbs
This recipe combines the richness of Gruyere cheese, the earthiness of fresh herbs, and the fluffiness of a Dutch baby pancake to create a savory delight. Perfect for a weekend brunch or a cozy dinner.
Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter, melted
– 1/2 cup grated Gruyere cheese
– 2 tablespoons chopped fresh chives or scallions
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, whisk together flour, eggs, milk, and salt.
3. Add melted butter, Gruyere cheese, and chopped chives; mix until smooth.
4. Pour the batter into a hot skillet or oven-safe pan over medium heat.
5. Cook for 1-2 minutes, until edges start to set.
6. Transfer the pan to the preheated oven and bake for 10-12 minutes, or until puffed and golden brown.
7. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 12-14 minutes
Blueberry Lemon Dutch Baby Pancake
This recipe combines the classic flavors of blueberries and lemon with the airy, puffed texture of a Dutch baby pancake. Perfect for brunch or breakfast, this sweet treat is sure to impress.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together sugar, eggs, milk, and melted butter.
4. Add lemon juice and whisk until combined.
5. Pour batter into a 9-inch skillet or oven-safe pan.
6. Sprinkle blueberries on top of the batter.
7. Bake for 18-20 minutes, or until puffed and golden brown.
Cooking Time: 18-20 minutes
Pumpkin Spice Dutch Baby Pancake
Get cozy with this autumnal twist on the classic Dutch baby pancake, infused with the warmth of pumpkin and spices.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Unsalted butter, melted
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, whisk together milk, egg, pumpkin puree, cinnamon, nutmeg, and ginger.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Add melted butter and stir until smooth.
6. Pour batter into a 10-inch oven-safe skillet or Dutch oven.
7. Bake for 20-22 minutes, or until puffed and golden brown.
8. Remove from oven and let cool for 2-3 minutes before serving.
Cooking Time: 20-22 minutes
Chocolate Hazelnut Dutch Baby Pancake
Start your day with a indulgent twist on the classic pancake, loaded with rich chocolate and nutty hazelnuts. This recipe yields a puffed and golden Dutch baby pancake filled with the deep flavors of cocoa and toasted hazelnuts.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 large eggs
– 1 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon salt
– 2 tablespoons melted butter
– 1/2 cup hazelnuts, toasted and chopped
– 1 ounce high-quality dark chocolate, finely chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together flour, eggs, milk, sugar, cocoa powder, and salt.
3. Add melted butter, hazelnuts, and chocolate; whisk until smooth.
4. Pour batter into a 9-inch cast-iron skillet or oven-safe pan.
5. Bake for 15-18 minutes or until puffed and golden brown.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 15-18 minutes
Banana Caramel Dutch Baby Pancake
Start your day with a rich and indulgent Banana Caramel Dutch Baby Pancake, featuring caramelized bananas, velvety caramel sauce, and a crispy, puffed pancake.
Ingredients:
– 3 large eggs
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 ripe bananas, sliced
– 2 tablespoons unsalted butter, melted
– 1/4 cup caramel sauce (homemade or store-bought)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together eggs, flour, sugar, and salt.
3. Add milk and whisk until smooth.
4. Melt butter in a separate pan over medium heat. Cook bananas for 2-3 minutes or until caramelized.
5. Pour batter into the same pan with the bananas. Cook for 1 minute.
6. Transfer the pan to the preheated oven and cook for 12-15 minutes, or until puffed and golden brown.
7. Drizzle with caramel sauce and serve warm.
Cooking Time: 13-15 minutes
Strawberry Rhubarb Dutch Baby Pancake
A sweet and tangy twist on the classic Dutch baby pancake, this recipe combines the sweetness of strawberries with the tartness of rhubarb in a fluffy and delicious breakfast treat.
Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons unsalted butter, melted
– 1 cup sliced strawberries
– 1/2 cup diced rhubarb
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, eggs, milk, sugar, salt, and baking powder.
3. Add melted butter and whisk until smooth.
4. Fold in sliced strawberries and diced rhubarb.
5. Pour batter into a 9-inch cast-iron skillet or oven-safe dish.
6. Bake for 20-25 minutes, or until puffed and golden brown.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Pear and Ginger Dutch Baby Pancake
Elevate your brunch game with this show-stopping Pear and Ginger Dutch Baby Pancake, featuring sweet caramelized pears and a hint of spicy ginger. This elegant dish is sure to impress your guests!
Ingredients:
– 3 large eggs
– 1 cup (200ml) milk
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup (50g) unsalted butter, melted
– 2 ripe pears, peeled and sliced into thin wedges
– 1 tablespoon grated fresh ginger
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, whisk together eggs, milk, flour, and salt.
3. Add the melted butter, sliced pears, and grated ginger. Whisk until smooth.
4. Pour the batter into a hot skillet or Dutch oven over medium heat.
5. Cook for 2-3 minutes, until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until puffed and golden brown.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: 12-15 minutes
Peach Cobbler Dutch Baby Pancake
Elevate your breakfast game with this sweet and indulgent treat that combines the fluffiness of a pancake with the warmth of a peach cobbler. This unique dessert-pancake hybrid is perfect for special occasions or cozy weekend mornings.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 ripe peach, diced
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, eggs, milk, sugar, and salt.
2. Add melted butter and whisk until smooth.
3. Pour batter into a 9-inch cast-iron skillet or oven-safe non-stick pan.
4. Arrange diced peaches on top of the batter.
5. Bake for 20-25 minutes, or until pancake is puffed and golden brown.
6. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Cherry Almond Dutch Baby Pancake
A sweet and indulgent breakfast or brunch treat, this Cherry Almond Dutch Baby Pancake combines the flavors of fresh cherries, toasted almonds, and a hint of vanilla in a light and airy pancake.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1/4 cup chopped fresh cherries
– 1 tablespoon sliced almonds
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together sugar, milk, eggs, and melted butter.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Fold in chopped cherries and sliced almonds.
6. Pour batter into a 9-inch (23cm) oven-safe skillet or Dutch oven.
7. Bake for 20-25 minutes or until pancake is puffed and golden brown.
8. Serve warm, dust with powdered sugar if desired.
Cooking Time: 20-25 minutes
Maple Bacon Dutch Baby Pancake
Maple Bacon Dutch Baby Pancake: A sweet and savory twist on the classic pancake recipe, featuring crispy bacon, maple syrup, and a light and airy batter.
Ingredients:
– 3 large eggs
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 2 tablespoons unsalted butter, melted
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons pure maple syrup
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together eggs, flour, baking powder, and salt.
3. Add milk, melted butter, and crumbled bacon; whisk until smooth.
4. Pour batter into a greased 10-inch cast-iron skillet or oven-safe pan.
5. Bake for 18-20 minutes or until puffed and golden brown.
6. Drizzle with maple syrup while still warm.
Cooking Time: 18-20 minutes
Spinach and Feta Dutch Baby Pancake
Elevate your morning routine with this creamy, cheesy, and spinach-packed twist on the classic Dutch baby pancake.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 cup water
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, eggs, milk, water, and salt.
3. Add melted butter, spinach, and feta cheese; stir until well combined.
4. Pour batter into a hot, buttered skillet or Dutch oven (about 10 inches in diameter).
5. Cook for 20-25 minutes, or until puffed and golden brown.
6. Remove from oven and let cool slightly before serving. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Coconut Mango Dutch Baby Pancake
This recipe combines the sweetness of mango with the richness of coconut to create a unique and delicious twist on the classic Dutch baby pancake.
Ingredients:
– 3 large eggs
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup all-purpose flour
– 1/2 cup shredded coconut
– 1 ripe mango, diced
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together eggs, heavy cream, melted butter, sugar, and salt.
3. Add flour, shredded coconut, and diced mango to the bowl. Whisk until smooth.
4. Pour the batter into a greased 9-inch oven-safe skillet or Dutch oven.
5. Bake for 20-25 minutes or until puffed and golden brown.
6. Remove from the oven and let cool slightly before serving. Garnish with fresh mint leaves, if desired.
Cooking Time: 20-25 minutes
Raspberry White Chocolate Dutch Baby Pancake
Elevate your breakfast game with this sweet and indulgent pancake recipe, featuring fresh raspberries and creamy white chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup white chocolate chips
– 1/2 cup fresh raspberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, whisk together milk, eggs, and melted butter. Add granulated sugar and whisk until combined.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Fold in white chocolate chips and fresh raspberries.
5. Pour batter into a 10-inch oven-safe skillet or Dutch oven.
6. Bake for 20-25 minutes, or until puffed and golden brown.
7. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 20-25 minutes
Caramelized Onion and Goat Cheese Dutch Baby Pancake
Savor the sweet and savory combination of caramelized onions, creamy goat cheese, and flaky pastry in this decadent Dutch baby pancake.
Ingredients:
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp baking powder
– 1/2 cup whole milk
– 2 eggs
– 1/2 cup crumbled goat cheese
– Fresh thyme, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. In a separate bowl, whisk together flour, salt, and baking powder.
4. In another bowl, whisk together milk, eggs, and sugar.
5. Add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour batter into a 9-inch (23cm) cast-iron skillet or Dutch oven.
7. Top with caramelized onions, crumbled goat cheese, and chopped thyme (if using).
8. Bake for 25-30 minutes or until pancake is puffed and golden.
Cooking Time: 25-30 minutes
Blackberry Lavender Dutch Baby Pancake
Experience the perfect blend of sweet and savory with this unique breakfast treat. The combination of fresh blackberries, lavender syrup, and a crispy pancake will transport you to a world of culinary delight.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 cup fresh blackberries
– 2 tablespoons lavender syrup (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, eggs, milk, sugar, and salt.
3. Add melted butter and whisk until smooth.
4. Pour batter into a 10-inch cast-iron skillet or oven-safe non-stick pan.
5. Bake for 15-18 minutes, or until pancake is puffed and golden brown.
6. Remove from oven and top with fresh blackberries and lavender syrup.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: 15-18 minutes
Smoked Salmon and Dill Dutch Baby Pancake
Elevate your brunch game with this decadent Smoked Salmon and Dill Dutch Baby Pancake, perfect for a special occasion or weekend treat.
Ingredients:
– 1 large egg
– 1/2 cup all-purpose flour
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 tablespoons unsalted butter, melted
– 2 ounces smoked salmon, flaked
– 2 tablespoons chopped fresh dill
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together egg, flour, milk, salt, and sugar.
3. Add melted butter, smoked salmon, and dill; gently fold until just combined.
4. Pour batter into a greased 9-inch cast-iron skillet or Dutch oven.
5. Bake for 20-25 minutes, or until puffed and golden brown.
6. Serve warm with lemon wedges.
Cooking Time: 20-25 minutes
Pineapple Upside-Down Dutch Baby Pancake
Elevate your breakfast game with this sweet and savory twist on the classic Dutch baby pancake. Caramelized pineapple rings add a pop of flavor and color to this indulgent treat.
Ingredients:
– 1 large egg
– 1/2 cup (120ml) whole milk
– 1/4 cup (30g) all-purpose flour
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1/2 cup pineapple rings, caramelized (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together egg, milk, flour, and salt.
3. Add melted butter and whisk until smooth.
4. Pour batter into a 10-inch (25cm) skillet or Dutch oven.
5. Arrange caramelized pineapple rings on top of the batter.
6. Bake for 20-22 minutes or until puffed and golden brown.
7. Dust with confectioners’ sugar and serve immediately.
Note: To caramelize pineapple rings, heat 1 tablespoon butter in a skillet over medium-high heat. Add pineapple rings and cook for 2-3 minutes per side, or until golden brown.
Spiced Chai Dutch Baby Pancake
Start your day with a delightful twist on the classic pancake, infused with the warm spices of chai. This spiced treat is sure to become a new favorite.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 cup chai spice mix (or ground cinnamon, cardamom, and ginger)
– 2 tablespoons unsalted butter, melted
– 1 tablespoon sugar
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, eggs, milk, chai spice mix, and melted butter until smooth.
2. Pour the mixture into a 9-inch (23cm) skillet or Dutch oven.
3. Bake for 18-20 minutes, or until the pancake puffs up and the edges are golden brown.
4. Remove from the oven and let cool for 1 minute.
5. Dust with confectioners’ sugar and serve warm.
Cooking Time: 18-20 minutes
Summary
Get ready to start your day with a delicious and fluffy Dutch baby pancake! This article shares 20 mouthwatering recipes that are sure to satisfy your breakfast cravings. From classic flavors like lemon and powdered sugar, to sweet treats like banana caramel and strawberry rhubarb, there’s something for everyone. You’ll also find savory options like gruyere and herbs, and even some unique flavor combinations like maple bacon and spinach and feta. Whether you’re in the mood for something fruity, nutty, or simply decadent, this collection of Dutch baby pancake recipes has got you covered.
