If you have a soft spot for breakfast dishes that are both impressive and comforting, then this Dutch Pancakes Recipe is going to steal your heart. These fluffy, golden pancakes bake up puffy and light with craggy edges that soak up maple syrup and bursts of fresh berries beautifully. The magic lies in a simple batter enriched with butter, vanilla, and eggs, baked in a hot oven until perfectly puffed. Whether you’re making brunch for loved ones or treating yourself to a cozy morning, this Dutch Pancakes Recipe will become your new favorite with its charming texture and delightful flavor!
Ingredients You’ll Need
Getting your pantry ready for this Dutch Pancakes Recipe is straightforward yet essential. Each ingredient plays a vital role—from the richness the butter brings to the tender crumb created by the eggs. Here’s what you’ll need to make this delicious treat come alive.
- 6 tablespoons butter: Melted butter forms the base of the baking dish, adding richness and helping the pancake puff up beautifully.
- 1 cup all-purpose flour (spooned and leveled): Provides structure and creates the tender framework for the pancake’s rise.
- 1/2 teaspoon kosher salt: Just enough to enhance all the flavors without overpowering the sweetness.
- 1/4 cup granulated sugar: Adds a delicate sweetness that balances the buttery goodness perfectly.
- 1 cup whole milk: Moistens the batter and contributes to the soft texture.
- 1 teaspoon vanilla: A fragrant note that lifts the overall flavor to a lovely warm depth.
- 6 large eggs: The star of puffiness, eggs ensure your Dutch pancakes become lofty and light.
- Maple syrup: Classic topping that adds rich, sweet syrupy goodness.
- Fresh berries: Bright and tart, they provide a perfect fresh contrast.
- Powdered sugar: A traditional sprinkle for a pretty finish and subtle sweetness.
How to Make Dutch Pancakes Recipe
Step 1: Prepare the Baking Dish and Preheat the Oven
Start by placing 6 tablespoons of butter in a 9×13 inch casserole dish and put it in the oven while you preheat to 425 degrees F. The butter will melt into a bubbly, golden pool that’s essential for creating those signature craggy edges. If you’re a bit slow getting to the batter, just remove the butter before it browns to avoid a burnt flavor—save that perfection for later!
Step 2: Mix Dry Ingredients
In a large bowl or stand mixer, whisk together 1 cup of flour, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar. Combining these dry ingredients first ensures even distribution and sets the stage for a smooth batter with balanced flavor.
Step 3: Add the Milk and Vanilla
Pour in 1 cup of whole milk and 1 teaspoon of vanilla extract. These liquids bring moisture and sweetness, adding layers of creamy flavor that elevate the pancake beyond ordinary.
Step 4: Beat in the Eggs
This step is key to the fluffiness—add in 6 large eggs one at a time, whisking well after each to incorporate plenty of air. If you want an easier way, crack all eggs into a separate bowl first and pour them slowly into the batter. This helps keep things tidy and guarantees a luscious mixture that will puff up beautifully in the oven.
Step 5: Combine Batter with Butter
Take the casserole dish out of the oven once the butter is fully melted but not browned. Using a gentle figure 8 motion, pour the batter slowly over the butter so it bathes every corner of the pan. This contact with hot butter is what creates those irresistible puffy edges and a perfectly cooked center. If you like, use a butter knife to swirl it lightly, but don’t worry about fully blending—the magic comes from the gentle swirls.
Step 6: Bake the Pancake
Return the dish quickly to the oven. The batter starts cooking immediately upon meeting the hot butter, so the faster it is inside, the better your rise and texture will be. Bake at 425 degrees Fahrenheit for about 20 minutes, until the edges puff sky-high and turn a beautiful golden brown. Any butter pooling in the center is totally normal—just spread it around before serving.
Step 7: Slice and Serve Warm
Once out of the oven, slice the Dutch pancake into generous pieces while still warm. It’s best enjoyed fresh to fully appreciate the puffiness and buttery flavor. Top it with warm maple syrup, scatter fresh berries on top, and dust with powdered sugar for the perfect finishing touch.
How to Serve Dutch Pancakes Recipe
Garnishes
When it comes to garnishes, keep things simple but vibrant. Fresh berries like strawberries, blueberries, or raspberries add a juicy tartness that complements the tender pancake beautifully. A light sprinkle of powdered sugar not only looks like breakfast magic but adds a delicate sweetness that melts in your mouth. Don’t forget a generous drizzle of warm maple syrup—its rich flavor perfectly balances the buttery pancake.
Side Dishes
To round out your meal, pair Dutch pancakes with a fresh fruit salad for a refreshing contrast or crispy bacon for a salty, savory touch if you love mixing sweet and savory. A dollop of whipped cream or a scoop of vanilla ice cream can also be delightful additions for a decadent brunch experience.
Creative Ways to Present
Feeling fancy? Roll up each slice with fruit and a drizzle of syrup for pretty pancakes wraps, or serve the pancake in large sheets cut into strips and stacked with layers of berries and cream in between. You can even use small ramekins to bake individual Dutch pancakes for a fun, personalized presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any Dutch pancakes left, no worries! They keep well stored in an airtight container in the fridge for 3 to 5 days. Just make sure they cool completely before refrigerating to maintain their texture and freshness.
Freezing
You can freeze leftover portions by wrapping them tightly in plastic wrap and foil or placing them in a freezer-safe container. They’ll keep beautifully for up to two months, making them a perfect quick breakfast option when time is tight.
Reheating
Reheat your Dutch pancakes in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. Alternatively, a toaster oven works great and keeps the crispy edges nice and crunchy. Avoid the microwave if you want to preserve that delightful texture.
FAQs
What makes Dutch pancakes different from regular pancakes?
Unlike regular pancakes cooked on a griddle, Dutch pancakes are baked in a hot oven in a dish with plenty of melted butter. This technique creates dramatic puffiness and crisp edges while keeping the center soft and tender.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture might be slightly different but should still yield a deliciously puffy pancake.
Is it possible to make Dutch pancakes without a stand mixer?
Absolutely! While a stand mixer makes beating eggs easier, you can whisk everything together by hand with a good old-fashioned whisk—just be prepared to use some muscle and mix until the batter is smooth and fluffy.
Can I use milk alternatives in this Dutch Pancakes Recipe?
Yes, whole milk is recommended for richness, but you can substitute with almond, oat, or soy milk. Keep in mind that flavor and texture may vary slightly depending on which alternative you choose.
What toppings go best with Dutch pancakes?
Classic toppings like maple syrup, powdered sugar, and fresh berries are perfect, but you can also experiment with lemon juice and sugar, nut butters, cinnamon apples, or whipped cream to tailor the dish to your taste preferences.
Final Thoughts
This Dutch Pancakes Recipe is a wonderful way to elevate your breakfast game with something that feels both indulgent and homey. Its simple ingredients and straightforward method deliver an unforgettable dish with incredible texture and flavor. Give it a try soon—you’ll be delighted by how easily this recipe becomes a cherished favorite for mornings, brunches, and beyond!
Print
Dutch Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
Description
This Dutch Pancakes recipe yields light, fluffy, and delightfully puffy German-style pancakes baked to golden perfection. Featuring a batter of flour, eggs, milk, sugar, and vanilla cooked in melted butter in the oven, these pancakes are crispy on the edges and soft inside. Serve warm with maple syrup, fresh berries, and a sprinkle of powdered sugar for a classic breakfast treat that’s easy to prepare and sure to impress.
Ingredients
For the Pancakes
- 6 tablespoons butter
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 6 large eggs
For Serving
- Maple syrup
- Fresh berries
- Powdered sugar
Instructions
- Preheat Oven and Melt Butter: Add 6 tablespoons of butter to a 9×13 inch casserole dish and place it in the oven while preheating to 425°F. The butter will melt as the oven heats. If you experience any delays, remove the butter before it browns and set aside for later use.
- Combine Dry Ingredients: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar until evenly mixed.
- Add Milk and Vanilla: Pour 1 cup whole milk and 1 teaspoon vanilla extract into the dry ingredients and mix to combine.
- Incorporate Eggs: Using a whisk, stand mixer with a whisk attachment, or an electric beater, add 6 large eggs one at a time, beating well after each addition to ensure a fluffy batter.
- Pour Batter into Hot Butter: Remove the melted butter pan from the oven and slowly pour the batter into it using a figure 8 motion. For extra texture, gently swirl the batter with a butter knife without combining it fully.
- Return to Oven to Bake: Quickly transfer the dish back to the oven. The batter will start cooking immediately as it contacts the hot butter.
- Bake Until Puffy and Browned: Bake for about 20 minutes at 425°F, until the edges are high, browned, and the pancake is puffed. It’s normal to have some pooled butter in the center; simply spread it before serving.
- Serve Warm: Slice and serve immediately with warm maple syrup, fresh berries, and powdered sugar for a traditional finishing touch.
- Store Leftovers: Leftover pancakes can be refrigerated and will keep for 3-5 days. Reheat before serving for best results.
Notes
- Using a stand mixer with a whisk attachment makes beating the eggs easier and results in fluffier pancakes.
- Pouring the batter slowly in a figure 8 motion over hot butter ensures the pancakes puff up nicely and have crisp edges.
- If you don’t have a stand mixer, vigorous whisking by hand works well with a bit of elbow grease.
- Leftover Dutch pancakes reheat well in the oven or toaster oven to restore crispiness.
- Feel free to top with your favorite fresh fruits beyond berries, such as sliced bananas or peaches.
