Easy Dutch Baby Pancake Recipe
This easy dutch baby pancake recipe takes just 25 minutes to make. It's vegetarian and perfect for breakfast, lunch or dessert.
Servings 4
Calories 269kcal
Ingredients
- 3 Tbsp Butter
- 3 eggs
- 2/3 cup (85g) Plain flour
- 3/4 cup (180 ml) Buttermilk
- 2 Tbsp raw honey
- 3/4 tsp cinnamon
- 1 Tbs pure vanilla extract
- 1 pinch of salt
Optional Toppings:
- Fresh seasonal fruits (I used berries and peach slices), coconut flakes, chopped nuts, almond flakes, fresh mint, peanut or almond butter, maple syrup or honey, greek yogurt or ricotta cheese, coconut yogurt etc.
Instructions
- Heat the oven to 400°F/200°C degrees.
- In a cast-iron skillet, add butter and place in the preheated oven to melt.
- Meanwhile, add eggs, flour, buttermilk, honey, cinnamon and vanilla and salt in a blender and blend until smooth.
- Once the butter melts and the pan is hot, pour the batter in it and return to the oven.
- Bake for 15-18 minutes, until the pancake is puffed and golden-brown on the sides.
- Drizzle with extra honey or maple syrup and add toppings of choice.
Video
Notes
! Please read the Tips & Tricks in the article before making this easy dutch baby pancake recipe!
Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 181mg | Potassium: 128mg | Sugar: 11g | Vitamin A: 520IU | Calcium: 81mg | Iron: 1.5mg