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dutch pancake in skillet with dusted sugar and berries on top
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5 from 9 votes

Simple Dutch Pancake Recipe

Picture this. You enter the room with a beautiful golden puffed up Dutch pancake in a skillet. The ooh's and ah's for this impressive Dutch pancake recipe ring in your ears. Your guests don't realize how simple it is. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, brunch
Cuisine: American, German
Servings (change as needed): 4 or 3 larger portions
Author: Cheryl

Ingredients

Dutch pancake batter

  • 1/2 cup all purpose flour
  • 1/2 cup whole milk or 2% milk
  • 3 large eggs
  • 1 tablespoon sugar or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (omit if using salted butter)
  • optional flavors, Note 1

Prep and toppings/garnish

  • 3 tablespoons butter
  • Topping/garnish options: Note 2

Instructions

  • HEAT OVEN AND SKILLET: Place skillet on oven rack in the middle position. Heat oven to 400F/204C for at least 10-15 minutes. Note 4 for cold oven method.
  • MAKE BATTER: While oven and skillet are heating, heat milk in microwave for 20 seconds to bring it to room temperature (if you forget, it's ok - some say the pancake will be puffier, but don't worry, it will still puff up). Blend all ingredients together with whisk, fork or blender tool (Note 3) until you get a thin, smooth batter.
  • BAKE PANCAKE: Remove hot skillet from preheated oven. Place butter in pan to melt, brushing it over bottom of the pan and edges of the pan to prevent sticking. Pour batter on top of melted butter. Place skillet in oven. Close oven door and bake for 20 minutes or until pancake is golden brown and puffy.
  • SERVE IMMEDIATELY: Remove pan and bring to table immediately. Place on hot pad. Dust with powdered sugar (also called confectioners' sugar, icing sugar) and add toppings or serve on the side. Middle of pancake will collapse in a minute or two.

Notes

  1. Optional flavorings for batter: add a pinch of cinnamon or nutmeg. Or 1/2 teaspoon lemon zest or orange zest. 
  2. Toppings/garnish options for Dutch pancake:
    1. Classic: dusting of powdered sugar with a drizzle of maple syrup or squeeze of fresh lemon juice
    2. Others - fresh berries, your favorite fruit, berry sauce,  preserves, caramelized bananas, whipped cream, jam, yogurt, lemon curd, drizzle of dark chocolate or nutella. 
  3. To blend batter: you can use a blender, hand blender (immersion blender or electric mixer), a food processor, a whisk or fork.
  4. Cold oven method to bake pancake (by Cooks Illustrated): Melt butter in skillet on stove top. Add batter. Place in cold oven. Then turned on the heat to 375F/191C to bake the pancake for 23-25 minutes until puffy and golden brown. 
 
Nutritional information is estimated and based on using 2% milk and does not include toppings or garnishes. 
Calories: 207kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 136mg | Potassium: 107mg | Fiber: 1g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg