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Close-up of a Dutch baby pancake topped with fresh raspberries, powdered sugar, and syrup.

Dutch Pancakes

Enjoy fluffy, oven-baked Dutch pancakes topped with syrup, berries, and powdered sugar for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Dutch
Calories: 350
Ingredients Method Notes

Ingredients
  

Dairy and Eggs
  • 6 tablespoons butter for the baking dish
  • 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
  • 6 large eggs beaten one at a time
Toppings
  • maple syrup
  • fresh berries
  • powdered sugar

Method
 

  1. Preheat oven to 425°F (220°C). Melt butter in a 9x13 inch dish.
  2. Mix flour, salt, and sugar. Add milk and vanilla, then beat in eggs one at a time.
  3. Pour melted butter into the batter, swirl gently, then pour mixture into the hot dish.
  4. Bake for 20 minutes until edges are puffy and browned. Serve warm with toppings.

Notes

Serve immediately for best fluffiness. Top with syrup, berries, and powdered sugar for extra flavor.