A staple of my youth, these fluffy and crispy dutch pancakes are such a treat. An easy and filling meal thats playful and endlessly adaptable. My mother used to make these for us as a kid. I’d totally forgotten about them until recently and I am obsessed!
They are the perfect vehicle for all things sweet or savory. On Christmas Eve I made a prime rib roast. On Christmas Day I made this for breakfast and unlocked a new tradition. I added some herbed salt to the batter just before cooking and topped with shaved prime rib, arugula, parmasean cheese and drizzled olive oil on it. It was my first time making a savory dutch baby and it was DELISH! This is a recipe to have fun with and you have to make one.
It’s low in calories and has roughly 14grams of protein per serving. The best pan to make this in is a cast iron pan. If you don’t have one already, this is a perfect excuse to get one. It’s the #1 used pan in my kitchen and I recommend all home cooks have one. When cared for properly, it can last generations.
A note on eggs: Eggs are a nutrient dense food and a complete source of protein, but are all eggs created equal? Nope! After standing in front of the eggs in the grocery store looking at all the different labels, I was very confused on which one to actually buy. After a ton of research, the verdict is: buy pasture-raised eggs with a Grade AA rating and a USDA Organic label as well as the Certified Humane Raised & Handled certification. These standards cover a lot of bases and indicate that you’re getting the best eggs from chickens that have the most freedoms & best quality of life.
A Note on Gluten Free Flour: As someone with a gluten insensitivity, I’ve tried quite a few GF flours and let me tell you, they are not all that great. I don’t like the aftertaste of xanthium gum so consider me picky. But the one flour that I’ve had the best luck with when substituting 1:1 from regular flour and without the weird grainy aftertaste is: Pamela’s Artisan GF Flour Blend. Yes it is expensive, but investing in your health is rarely cheap and you get 12lbs of this amazing flour. I highly recommend it.
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{GF} Dutch Baby Pancake
A dutch baby is a big and floofy family-style pancake that is baked to perfection in a buttery skillet. This unique pancake has ALL the textures and is a great base for sweet or savory dishes. Think yourkshire pudding meets a crepe. It’s delish!
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
Base Ingredients:
4 Eggs *see note about eggs
3/4 cup of Dairy Free Milk (Lactaid)
3/4 cup spooned and leveled GF Flour *see note on GF Flour
Pinch of salt
3 Tablespoons plant based butter
Toppings:
**See recipe notes for more info
Instructions
1. Grab some coffee or tea and set out your eggs, butter, and measured milk. Sip on your cup while you let the ingredients come to room temp. (Don’t skip this step, the ingredients being at room temp help make the dutch baby rise)
2. Once no longer cold, preheat the oven to 445 degrees F and put your 12inch case iron pan in to preheat. (You can use an 8×8 baking pan or double the recipe and use a 9×13 glass pan)
3. Once preheated, put the butter into the pan and close the oven door. Let the butter melt until frothy and bubbly looking.
4. Put the eggs, flour, salt and milk in a bowl and either use an immersion blender to mix or throw it all into a blender and mix for 1 minute.
5. Remove the hot pan and pour the batter into the pan with the butter. Place in oven and cook for about 30 minutes or until the top of the pancake is puffy and golden brown.
6. Remove and serve hot with toppings of your choice.
Notes
Make this recipe yours! Experiment to find your own style. Here are some versions that I use:
Top with freshly squeezed lemon juice, sprinkled powdered sugar and fresh fruit.
Top with fresh strawberries and maply syrup
Make it savory by adding herbed salt to the batter before cooking and top with shaved parmasean and shaved roast beef with arugula & drizzle with olive oil.
Another savory option is to again add the herbed salt and top with slices of prosciutto, mozerella cheese and tomatoes. Drizzle with olive oil.
The posabilities are endless. Rather you keep it simple or take it to the next level, plan what toppings you want to do before your cook so you are good to go.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Keywords: dutch baby
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