This baked Dutch baby pancake is a delightful, fluffy dish that puffs up beautifully in the oven. Perfect for breakfast or brunch, it combines eggs, flour, milk, and sugar for a light and airy texture.
The recipe is simple and requires minimal ingredients, making it an ideal choice for a quick family meal. Serve it with fresh fruits, maple syrup, or powdered sugar for added flavor.
Overview of the Dutch Baby Pancake
The Dutch baby pancake is a unique dish that has gained popularity for its light and airy texture.
This baked delight is perfect for breakfast or brunch, offering a satisfying option that can easily feed a group.
Its simple ingredients make it a go-to recipe for families looking for a quick and delicious meal.
Why Choose a 9×13 Pan?
Baking the Dutch baby pancake in a 9×13 pan allows for even cooking and a beautiful puff.
This size is ideal for serving multiple people, making it a great choice for gatherings or family breakfasts.
The larger surface area also provides a perfect canvas for toppings, ensuring everyone can enjoy their favorite flavors.
Ingredients That Shine
The beauty of this pancake lies in its minimal yet effective ingredient list.
With just eggs, flour, milk, sugar, and a hint of vanilla, the flavors meld together to create a delightful dish.
Adding butter to the pan before pouring in the batter gives it a rich flavor and helps achieve that golden-brown crust.
Preparation Made Simple
Preparing the Dutch baby pancake is a breeze, taking only about 10 minutes of prep time.
Start by preheating the oven and melting the butter in the pan, which sets the stage for a perfectly baked pancake.
Blending the ingredients until smooth ensures a uniform texture, making the cooking process straightforward.
Serving Suggestions
This pancake is incredibly versatile when it comes to toppings.
Dusting it with powdered sugar adds a touch of sweetness, while fresh berries and banana slices provide a burst of flavor and color.
For those who enjoy a drizzle of syrup, adding it on top can elevate the experience even further.
Nutrition and Enjoyment
Each serving of this Dutch baby pancake is not only delicious but also relatively nutritious, with a balance of protein and carbohydrates.
At around 180 calories per serving, it makes for a satisfying meal without being overly heavy.
Whether enjoyed on a lazy weekend morning or as a special treat, this dish is sure to please everyone at the table.
Easy Baked Dutch Baby Pancake Recipe
This Dutch baby pancake is baked in a 9×13 pan, allowing it to serve a crowd with ease. It takes about 30 minutes from start to finish and serves 6-8 people.
Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar for serving
- Fresh fruits like berries or sliced bananas for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pan: Place the butter in a 9×13 baking dish and put it in the oven to melt while it preheats.
- Mix the Batter: In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth.
- Pour the Batter: Once the butter is melted and bubbling, carefully remove the pan from the oven and pour the batter into the hot butter.
- Bake: Return the pan to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Serve: Remove from the oven and dust with powdered sugar. Top with fresh fruits if desired, and slice into squares to serve.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6-8 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 6g
- Carbohydrates: 24g
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