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
Scale
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.
