Dutch Oven Baked Pancakes with Maple Syrup and Fresh Berries Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
Ingredients
Scale
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
- 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.
- 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.
- Add milk and vanilla: Pour in 1 cup whole milk and 1 teaspoon vanilla extract into the dry mixture, combining until smooth.
- 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.
- 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.
- 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.
- 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.
- 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
