The Ultimate Dutch Baby Pancake for your Weekend Brunch

The reason I love making this recipe (besides loving to say “Dutch Baby”) is because it is still a pancake, but doesn’t require me standing oven the stove forever flipping 20 pancakes. 

Simplicity is key for weekend brunch-ing. And this recipe meets the mark. 
You just blend all the ingredients, pour the batter into a pan, and in 20 minutes this Dutch Baby is ready. 
It fluffs up in the center, gets golden and crispy on the sides and looks wonderful with fresh berries. The yellow hue and soft, smooth texture is somewhat mesmerizing when you take it out of the oven (especially if you are very hangry for breakfast)
This baby is best served with another and eaten warm, the day of. That’s not hard to do. 
I served it with some raspberry jam I made, fresh berries, and maple syrup. It is usually served with powdered sugar, but I wanted to go {refined sugar- free} today and I love maple syrup. 
Hope you enjoy this simple recipe. A family favorite. 


The Ultimate Dutch Baby Pancake


  • ¾ cup flour (I used 1/4c whole wheat and ½ cup regular)
  • 3 eggs
  • ¾ cup milk, or favorite plant-based milk (heat 20 s. In microwave)
  • 1 tablespoon raw sugar
  • 2 t vanilla extract
  • Pinch salt
  • 3 T butter, melted and divided .


Heat oven to 400 F
Blend all ingredients except half of the butter. Place remaining butter in oven-proof pan (cast iron is best) . (Melt butter in preheated pan)

Pour batter in pre-heated pan and cook 20-25 minutes or until sides are golden brown and puffed in center!


Serve with berries and maple syrup. Best served warm and same day! (Not hard to do)

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