Banana Nutella Dutch Baby Pancake
A simple, fluffy and crispy baked banana nutella dutch baby pancake which is a treat for breakfast or brunch made with basic pantry ingredients.
Equipment
- 11 in- Cast iron pan
- Electric hand whisk or hand whisk
Ingredients
For the Dutch baby Pancake
- 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 tbsp Nutella
- 1/2 tsp Salt
- 3 tsp Unsalted butter
- 1 tsp Vanilla Extract
To Serve
- Sliced Banana
- Nutella
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.
- Put the pan with butter inside the oven while the oven preheats.
- OR heat the pan with butter on stove top.
- 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 banana slices and nutella.
Notes
- Use room temperature ingredients.
- Use butter for better results.
- Heat the pan in oven or stovetop with butter to get better puffy pancake.