This Dutch baby pancake recipe is creamy on the inside and super easy to make! Serve your giant pancake with fresh fruit and some maple syrup on top!
What is the difference between Dutch baby pancakes and regular pancakes?
A Dutch baby pancake is usually larger, thinner, and more creamy in the center when compared to regular pancakes. It’s also baked in a skillet pan, in the oven at high temperature, while traditional pancakes are usually cooked on the stove at a low heat temperature.
Ingredients for this recipe
Eggs: Use eggs at room temperature.
Milk: Use at room temperature milk. We’ve used almond milk.
Flour: We’ve used all-purpose flour.
Sugar: We’ve used coconut sugar to make it healthier.
Salt: To enhance all flavors.
Vanilla Extract: For extra flavor.
Coconut oil: To grease your skillet pan. You can replace it with butter.
How to make this recipe
Preheat the oven to 450 degrees F (220 C). Add the coconut oil to an 8-inch skillet pan and place it inside the oven until it has achieved the desired temperature. Then, add the eggs to a mixing bowl and whisk them. Next, add the milk, salt, and vanilla extract and whisk again. Sift the flour to the mixing bowl and stir to combine.
Carefully remove the skillet pan from the oven. Use some oven mitts so you don’t get burned. Swirl the pan to coat the bottom and sides of the pan with coconut oil. Again, do it very carefully and with the help of some oven mitts. Pour the batter into the pan and place the skillet back in the oven and bake for 15 to 20 minutes.
Finally, remove the skillet pan from the oven. Top the pancake with some fresh fruits, drizzle some maple syrup on top, and serve while still warm.
Tips for making this recipe
- Use at room temperature eggs: It is crucial to use at room temperature eggs when baking. You will achieve a lighter texture.
- Don’t open the oven to peek inside: We all know that it’s hard not to look inside the oven. But please don’t do it. Otherwise, your pancake won’t rise and cook properly.
- Don’t wait too long to eat your pancake: This pancake is best and creamier when served warm.
- Make sure you use an 8-inch skillet pan: The batter in this recipe is the perfect fit for an 8-inch sized pan. If you don’t have a cast-iron pan, you can use any oven-safe pan.
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Dutch Baby Pancake
Ingredients
- 3 eggs at room temperature
- 1 cup almond milk at room temperature (240 ml)
- 1 cup all-purpose flour 120 g
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp melted coconut oil
Instructions
- Preheat the oven to 450 degrees F (220 C).
- Add the coconut oil to an 8-inch skillet pan and place it inside the oven until it has achieved the desired temperature.
- Then, add the eggs to a mixing bowl and whisk them.
- Add the milk, salt, and vanilla extract and whisk again.
- Sift the flour to the mixing bowl and stir to combine.
- Carefully remove the skillet pan from the oven. Use some oven mitts so you don’t get burned.
- Swirl the pan to coat the bottom and sides of the pan with coconut oil. Again, do it very carefully and with the help of some oven mitts.
- Pour the batter into the pan and place the skillet back in the oven and bake for 15 to 20 minutes.
- Finally, remove the skillet pan from the oven. Top the pancake with some fresh fruits, drizzle some maple syrup on top, and serve while still warm.