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Dutch (puffed) Baby Pancakes

A quick and easy baked pancake that's right for breakfast, lunch or dinner. 

Servings 2 people
Author Anna Beekman

Ingredients

  • 2 large eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • dash ground nutmeg
  • dash salt
  • 2 tablespoons unsalted butter
  • Toppings: syrup, berries, nuts, Nutella, powdered sugar and/or whipped cream

Instructions

  1. Preheat oven to 450 degrees with 7 or 8 inch cast iron skillet inside.

  2. Thoroughly mix all ingredients (except butter) AT ONCE in a blender on high speed. This makes a difference with the puff.

  3. Place butter into hot pan and allow it to melt in the hot oven.

  4. As soon as the butter melts, pour the batter into the pan.

  5. Bake for 15 minutes or until the puffed pancake is high and golden brown on top. It should have some crunchy looking edges.

  6. Serve immediately with your favorite toppings.

Recipe Notes

Variation: For a lighter pancake with a higher puff, reduce flour to 1/2 cup and whole milk to 1/2 cup.