Brown Buter Dutch Baby Pancake

Dutch baby pancakes are nothing so complex. They are just baked pancakes, but without any rising agents but with only eggs to help them popover. Made with basics of the ingredients, these pancakes[Singular though, made in one pan in our recipe] are very very simple and toppings are just as per your wish. So my Brown Butter Dutch baby pancake uses the base recipe where you can put toppings or ingredients to make your favorite combination of this puffy, crispy at the edges baked pancake.

So I said basics of the ingredients – that’s correct. All are pantry staples. You need milk, eggs, flour, salt and butter. Sugar in the batter is optional, flavorings are optional and any other ingredients you add are extremely optional.

This is such a simple recipe where you need to check only the below things when you make this pancake.

1. Use only room temperature or slightly warm milk.
2. Use only room temperature eggs – put the eggs in warm water for a few minutes if they are cold.
3. Use a cast iron pan for better results.
4. Aerate the batter in a blender or hand whisk at least for 30 seconds to a minute.

Just ensure these steps are followed, you have the best of the Dutch baby pancake in no time at all, getting baked in the oven while you do about making your other work or relax.

Another important things in making a dutch baby pancake is having a hot pot with hot fat[Brown Butter] in it. There are two ways to do it..

1. Put the pan with the butter in the oven while it is preheating. So the pan is hot, butter is all melted and hot when you pour the batter in. Please use oven mittens while you do this recipe.
2. Or, my favorite method. Heat the pan on stove top add the butter and let it melt and get hot and brown, nutty and flavorful. Pour the batter on the hot pan while the stove is still on. Then take the pan off heat and put in the oven to bake.

Any of these methods will work – so do as per your convenience and time.

Another important thing to remember, eat them warm or piping hot 🙂

Read below to make the brown butter dutch baby pancake

INGREDIENTS  

• 1/2 Cup Milk Room Temperature or slightly warmed
• 3 Large Eggs Room temperature
• 1/2 Cup Flour All purpose or whole wheat flour. My Dutch baby pancake is a little flat because of a Rye flour mix.
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 3 tsp Unsalted butter
• 1 tsp Vanilla Extract

To Serve

• Toppings of choice

INSTRUCTIONS 

• In a blender jar or a large mixing bowl add all the dutch baby pancake ingredients except the butter and mix well. If using blender at least 20 seconds or by hand, until aerated and mixed well for 1-2 minutes.
• Let the batter rest while you preheat the oven at 220 degrees.
• Heat the pan with butter on stove top. This is the best way to brown the butter until it light brown, foamy.
• Once done, pour the batter onto the hot pan and put it immediately in the oven.
• Bake at 220 degrees for 25 – 30 minutes until puffy and golden in color.
• Serve warm with toppings of your choice.

Brown Butter Dutch Baby Pancake

Parveen’s Kitchen

A simple, fluffy and crispy baked flavorful brown butter dutch baby pancake which is a treat for breakfast or brunch made with basic pantry ingredients.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course Breakfast, comfort food, Dessert, Desserts, Easy

Cuisine American, British, Dutch

Servings 2

Calories 165 kcal

Equipment

• 11 in- Cast iron pan
• Electric hand whisk or hand whisk

Ingredients

  

• 1/2 Cup Milk Room Temperature or slightly warmed
• 3 Large Eggs Room temperature
• 1/2 Cup Flour All purpose or whole wheat flour. My Dutch baby pancake is a little flat because of a Rye flour mix.
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 3 tsp Unsalted butter
• 1 tsp Vanilla Extract

To Serve

• Toppings of choice

Instructions

 

• In a blender jar or a large mixing bowl add all the dutch baby pancake ingredients except the butter and mix well. If using blender at least 20 seconds or by hand, until aerated and mixed well for 1-2 minutes.
• Let the batter rest while you preheat the oven at 220 degrees.
• Heat the pan with butter on stove top. This is the best way to brown the butter until it light brown, foamy.
• Once done, pour the batter onto the hot pan and put it immediately in the oven.
• Bake at 220 degrees for 25 – 30 minutes until puffy and golden in color.
• Serve warm with toppings of your choice.

Notes

Use room temperature ingredients.
Use regular unsalted butter for better results. Browning the butter is crucial
Heat the pan in oven or stovetop with butter to get better puffy pancake.

Keyword 6 ingredients, baking, baking made easy, Best Recipes, Blueberries, Dutch baby pancake, pancakes, simple baking

Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

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