Pancakes, waffles, toast. You name it we've had it this summer. I wanted to try something new and these dutch baby pancakes came to mind! Give this a whirl, made by hand or with a blender.
Change up your breakfast options! All the traditional breakfast staples can get repetitive. These are quick, fast and a crowd pleaser!
Why You'll Love This Easy Dutch Baby Pancake Recipe
- Protein Rich The eggs in this add a protein punch!
- Family Favorite - This truly is a family favorite and is a great alternative to
How to make Dutch Baby Pancake
First, preheat oven to 425 degrees F and grease a standard loaf pan (8x4x2 ½ in) or cast-iron skillet. Set aside.
Using a hand mixer, blender or by hand, mix together the eggs, vanilla and milk. Blend until mixture is bubbly, about 60 seconds.
Next add in lemon zest, flour and sugar. Blend again for another 60 seconds.
Then afterwards, you'll want to pour melted butter into prepared loaf pan and swirl around, evenly coating the bottom. Next, pour batter into buttered loaf pan and bake on 425 degrees F for 12 minutes. After 12 minutes lower the heat to 350 degrees F an bake for another 5 minutes, or until done.
Finally, add garnish with a dusting of powdered sugar and berries. You may also add some maple syrup if desired. Serve warm.
Here's a pro tip for you: Don't over cook it. We try to give you accurate bake times, but sometime ovens are just more powerful than others. So I'd check it 3 or 4 minutes before our allocated time.
Cook's Tips:
- Fruit options: you can use whatever your family loves. From strawberries to blueberries, or even pomegrantes!
FAQ:
- Can you freeze these?
- This recipe is best fresh. I do not recommend freezing or making these ahead of time.
- How long will it keep in the fridge:
- These dutch pancakes can be stored in the fridge for up to 2-3 days, but better served fresh. Reheat in the microwave
Looking for more fun breakfast ideas? Try this donut cereal
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Easy Dutch Baby Pancakes
Ingredients
- 2 eggs room temp
- ½ cup milk room temp
- 1 tablespoon vanilla
- 2 tablespoon sugar
- ½ cup flour
- ½ teaspoon lemon zest
- 2 tablespoon butter melted
- Optional garnish with syrup powdered sugar, berries, lemon.
Instructions
- Preheat oven to 425 degrees F and grease a standard loaf pan (8x4x2 ½ in) or cast-iron skillet. Set aside.
- In a blender or by hand, mix together the eggs, vanilla and milk. Blend until mixture is bubbly, about 60 seconds.
- Next add in lemon zest, flour and sugar. Blend again for another 60 seconds.
- Pour melted butter into prepared loaf pan and swirl around, evenly coating the bottom.
- Pour batter into buttered loaf pan and bake on 425 degrees F for 12 minutes. After 12 minutes lower the heat to 350 degrees F an bake for another 5 minutes, or until done.
- Garnish with a dusting of powered and berries. Serve warm.
- Do not recommend freezing or making ahead of time.
- Can be stored in an airtight container in fridge for up to 2-3 days, but better served fresh.
- Reheat in microwave.
Nutrition
This was so easy to make! I saw you make it on Instagram and used a hand blender too, which make cleanup so simple. The only problem is my boys (about your kids' age) ate the whole thing, wanted more, and didn't leave any for me! Next time I'll try doubling it.