Look at these beauties! My husband and I both have our hair cut by the same friend, who also happens to have her own brood? of chickens.
Isn’t that so handy that I can send my husband out for a haircut and he comes home looking super clean cut and handsome AND brings me a crate of these little treasures? Who knew eggs were so photogenic?
Now that soccer season is over for us, our Saturday mornings are a lot more relaxed. My boys LOVE when I make this Dutch Baby Pancake for them. The recipe requires eight eggs, so that works out great with our fresh supply.
I can remember going to visit my grandma for a week at a time in the sumer when I was a little girl, and she would make this for me. I loved watching it puff up in the oven, and then coming back down as it cooled. I still like watching it. You can literally see it rising in short little spurts if you watch closely. I didn’t get it together quickly enough to get a picture of it while it was still puffed up in all its glory, so you’ll have to make one yourself to see what I mean!
I’ve also seen it called a Jackson Soufflé, or German Pancake. Compared to traditional pancakes, it is thicker, eggier, more buttery. The edges are my favorite.
It works out great for our family because instead of having to flip lots of pancakes, I get to pull this big one out of the oven and then sit down and enjoy breakfast with everyone.
We top ours with powdered sugar, strawberries, whipped cream or maple syrup. Some of us like all of the above!
Next time you stumble upon a lazy Saturday morning, the kind where you stay in your PJs until noon, and maybe linger over a second cup of coffee, try this one out and let me know how you like it too!Print
Dutch Baby Pancake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Breakfast
- Method: Bake
- Cuisine: German
Perfect for those lazy Saturday mornings when you want to do something extra special for breakfast.
- 1/4 cup butter
- 8 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- Preheat oven to 400 degrees.
- Place butter in a large cast iron skillet, or 9 by 13 baking dish, and melt for a few minutes in the hot oven. Be careful not to let it burn.
- Beat eggs until frothy, then whisk in milk and vanilla. I use my whisk attachment on my Kitchenaid Mixer.
- Gradually add flour and salt. Mix until well combined.
- Remove skillet with melted butter from the oven and pour dutch baby batter over the butter.
- Return to oven for about 15 minutes. The dutch baby will puff up and the edges and top will be golden brown.
- Cut and serve immediately with strawberries, powdered sugar, whipped cream, or maple syrup.
Recipe slightly adapted from 71 Toes.
- Serving Size: 1 Serving
- Calories: 313
- Sugar: 0.4g
- Sodium: 424mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.4g
- Carbohydrates: 22g
- Fiber: 0.7g
- Protein: 14g
- Cholesterol: 326mg
Keywords: Dutch baby pancake, German pancake, weekend breakfast
Chloe @ foodlikecake says
I’ve never had a dutch pancake but this looks really good 🙂
Chloe, you should try it! There really fun!
Jamie@Milk N Cookies says
Julie, this looks like a wonderful way to spend a weekend morning! And I’m sure the fresh eggs made it extra light and fluffy (and wow — what beautiful eggs!). I’m looking forward to trying this on Saturday. I have a feeling my husband and I will love it!
Hope you enjoy Jamie!
i’ve always wanted to try these. it looks great!
Dina, you really should! So easy and fun!
Cate @ Chez CateyLou says
Haircuts and eggs – how great is that?! These dutch babies look amazing! What a fun twist on pancakes!
Laura @ mangialicious says
This looks wonderful and like you say, you dont have to stand at the stove flipping pancakes! I will definitely try this out next weekend when my granddaughter spends the night. Maybe blueberries 🙂
Blueberries would be perfection Laura!
i will make it.
it seems to be great.
I was intriqued, because every other Dutch Baby I’ve seen separates the eggs. I did however follow your recipe and this did not rise. Delicious…but not puffed up.
I’ve been wanting to make Dutch baby for a while. I followed this recipe and they didn’t rise. This was very dense with eggs. It’s more of an egg dish, then a pancake.
I’ve been using this recipe for a long time.
Your rebrand looks great! <3 I enjoyed the extra bonus recipe video at the top also. Thank you!
Thank you Val!