Dutch Oven Baked Pancakes with Maple Syrup and Fresh Berries Recipe

Introduction

Dutch pancakes, also known as German pancakes or Dutch babies, are delightfully fluffy and puffy treats baked right in the oven. They have crispy edges and a tender center, perfect for breakfast or brunch. Topped with maple syrup, fresh berries, and a dusting of powdered sugar, they make an impressive yet easy-to-make dish.

Ingredients

• 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
• Maple syrup, for serving
• Fresh berries, for serving
• Powdered sugar, for garnish

Instructions

1. Step 1: Place 6 tablespoons of butter in a 9×13 inch casserole dish and put it in the oven. Preheat the oven to 425°F (220°C) while the butter melts. If the butter melts too soon, remove it before it browns and set it aside until ready to pour the batter.
2. Step 2: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar until combined.
3. Step 3: Add 1 cup whole milk and 1 teaspoon vanilla extract to the dry ingredients and mix thoroughly.
4. Step 4: Using a whisk attachment, electric mixer, or by hand, beat in 6 eggs one at a time, mixing well after each addition. This helps achieve a fluffy texture.
5. Step 5: Remove the casserole dish with melted butter from the oven. Slowly pour the batter into the hot butter, using a figure-8 motion to ensure even coating and some swirling of the butter into the batter.
6. Step 6: Quickly return the dish to the oven before the batter starts to cook and bake for about 20 minutes, until the edges are puffed, golden brown, and crisp.
7. Step 7: Carefully remove from the oven. If you see any butter pooled in the center, gently spread it around. Cut into slices and serve warm.
8. Step 8: Serve with warm maple syrup, fresh berries, and a sprinkle of powdered sugar for a traditional finish.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
• Use a mix of half whole milk and half heavy cream for a richer pancake.
• Swap fresh berries with sliced bananas or cooked apples for variety.
• If you don’t have a 9×13 inch dish, a similar size oven-safe skillet or baking dish works fine.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm slices in a toaster oven or conventional oven at 350°F until heated through to maintain crisp edges. Avoid microwaving, as it can make the pancakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make and bake Dutch pancake batter fresh for maximum puffiness. However, you can prepare the batter a few hours ahead and keep it covered in the refrigerator, then stir gently before baking.

Why does my Dutch pancake deflate after baking?

It’s normal for Dutch pancakes to deflate shortly after being removed from the oven. The dramatic rise happens due to the hot oven steam, but once cooled, the eggs settle and the pancake falls. Serve immediately for the best appearance and texture.

Dutch Oven Baked Pancakes with Maple Syrup and Fresh Berries Recipe

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Dutch pancakes, also known as German pancakes or Dutch baby pancakes, are a puffed, oven-baked treat made from a simple batter of flour, eggs, milk, sugar, and butter. Baked at a high temperature, they rise dramatically with crispy edges and a soft, custardy center, typically served warm with maple syrup, fresh berries, and a dusting of powdered sugar for a delightful breakfast or brunch.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar

Wet Ingredients

• 1 cup whole milk
• 1 teaspoon vanilla extract
• 6 large eggs

Others

• 6 tablespoons butter
• Maple syrup, for serving
• Fresh berries, for serving
• Powdered sugar, for garnish

Instructions

1. Preheat the oven and melt butter: Add 6 tablespoons of butter to a 9×13 inch casserole dish and place it in the oven. Preheat the oven to 425°F (220°C). Allow the butter to melt completely before adding the batter. If the butter starts to brown, remove the dish and set aside until ready.
2. Mix dry ingredients: In a large bowl or stand mixer, combine 1 cup of all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar. Whisk these ingredients together until evenly mixed.
3. Add milk and vanilla: Pour in 1 cup whole milk and 1 teaspoon vanilla extract into the dry mixture, combining until smooth.
4. Incorporate eggs: Using a whisk attachment or an electric beater (or a hand whisk), beat in 6 large eggs one at a time, ensuring each is well incorporated before adding the next. This helps create a light and fluffy texture.
5. Pour batter into hot butter: Remove the pan with melted butter from the oven and slowly pour the batter into it using a figure-8 motion. Swirling the batter with a butter knife is optional but helps distribute the butter for more craggy and puffy edges.
6. Bake the pancake: Quickly return the dish to the oven and bake at 425°F for about 20 minutes. Bake until the edges are puffed high, browned, and crispy, with some butter possibly pooled in the center.
7. Serve warm: Remove from oven, spread any pooled butter evenly, slice, and serve immediately with warm maple syrup, fresh berries, and a light sprinkle of powdered sugar for a classic finish.
8. Storage: Dutch pancakes are best eaten fresh. Store any leftovers covered in the refrigerator and reheat gently before serving.

Notes

• Be careful not to let the butter brown during melting; if it starts browning, remove the dish and use as is.
• Adding eggs one at a time ensures a fluffy texture.
• The batter cooks immediately upon contact with hot butter, so transfer to the oven quickly.
• Use a 9×13 inch casserole dish for best results.
• Serve immediately after baking for optimal puffiness and texture.

Keywords: Dutch pancakes, German pancakes, Dutch baby, oven-baked pancakes, breakfast recipe, puffed pancakes, maple syrup, fresh berries