Easy, beautiful Dutch baby pancakes
Every Friday night, we have breakfast for dinner.
Do you have a theme night or two at your house? Like, every Monday is meatless Monday, or every Friday is breakfast? I find it makes it so much easier to shop and plan meals when you have a few rules like this in place. And while we eat together every other night of the week…on Fridays we’re all just fried. I let the kids lay a blanket out on the family room floor. They pick out a movie to watch. And we eat breakfast there on the floor and just veg. It’s all we can handle by that point.
I used to just scramble up some eggs and make the same waffles every week, but my mom shared this Dutch baby pancakes recipe with us and it’s actually easier than waffles. You don’t have to sit while each waffle is cooked, and take it out, and put more batter in. You just dump everything in a casserole dish and set the timer.
But my favorite part is how FUN they look! Look at ’em! They start as plain old batter, and then they puff up into these giant, delightful pillows of pancake. The kids always yell when the Dutch baby pancakes come out of the oven. Often, they’ll turn the oven light on while the pancakes are still cooking and watch them rise. It’s even better than television, I tell you. A word of warning – they do fall a bit after you take them out of the oven. It’s best to have the kids come see them either while they’re still baking, or right as you take them out, for the full effect.
Most Dutch baby pancake recipes I’ve seen are made in a cast iron skillet, but I don’t have one of those. I DO, however, have a 9×13″ casserole pan and that works just as well for this recipe. Sidenote: sometimes these are known as Oven Pancakes…or, in our family, as Heavenly Pancakes. Call ’em what you like!
I’m also wary of light, fluffy recipes because they have a tendency to fall flat up here a mile above sea level. There are so many variables to getting fluffy dishes to work out right. But this one does – every time.
So try them maybe for a Friday night breakfast-for-dinner, or for a special Saturday morning. They’re simple to make, but the kids will remember them for a long time afterward. Also, they’re sweet enough that they don’t really need syrup on them (though I won’t stop you from adding it anyway!). They’re good with just a little dab of butter and a sprinkle of powdered sugar on top. Maybe some fruit if you have it.
- 6 eggs
- 1 c flour
- 1 tsp salt
- 1 c milk
- 1/4 c melted butter
- Preheat oven to 450°.
- Whisk eggs, flour, and salt together in a bowl until blended.
- Add milk and melted butter and whisk until combined.
- Pour batter into a well-greased 9x13" casserole pan.
- Bake for 25 minutes, or until pancakes have risen and are slightly browned on top.
- Remove, cool, and serve.