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Browned Butter Dutch Baby Pancake

Browned Butter Dutch Baby

A Dutch baby pancake is a big, puffy, custardy pancake that is baked in a skillet in the oven. If it came down to it, I would say that it’s a little bit like a cross between a pancake and a popover, only better. The babies are easy to make, but take a little longer than regular pancakes to cook, so I tend to save them for lazy mornings when I am planning to sit around and enjoy a leisurely breakfast. I like a basic Dutch baby with lots of maple syrup, but I gave this one a little more depth of flavor by adding browned butter to the recipe. It only took a couple of minutes to brown the butter and add it to the batter, so not much extra cooking time was added for a lot of extra flavor.

Since you need to brown the butter for this recipe, it doesn’t really make sense to brown the butter in one pan and preheat another skillet up in the oven, a step which is typically part of the technique used to get a high rise on these pancakes. Instead, just prepare the pancake batter and preheat the oven, then the brown the butter in the pan you intend to use to bake the Dutch baby. Whisk the browned butter quickly into the rest of the already made batter, then transfer everything back into the hot and greased pan (with all of that nice browned butter flavor there, too) and slide it back into the oven to finish cooking.

The dutch baby will sink a bit as it cools, so don’t worry if it deflates a little before you serve it (although like a souffle, you basically want to serve it as soon as it comes out of the oven). The pancake will still have nice crisp edges and a firm, yet slightly custardy, center to it.

Browned Butter Dutch Baby as served

Browned Butter Dutch Baby Pancake
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk (any kind)
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/2 tbsp unsalted butter, softened

Preheat oven to 425 degrees.
In a medium bowl, whisk together eggs, flour, milk, sugar, vanilla and salt until smooth and well-combined.
Place the butter in an 8-inch, ovenproof skillet and cook over medium heat on the stovetop until the butter starts to brown, about 2 minutes or so. Watch the butter carefully so it does not burn. Drizzle hot, browned butter into the prepared batter, whisking constantly.
Immediately transfer pancake batter back into hot skillet and put skillet in the oven.
Bake for about 20 minutes, until golden brown.
Slide from the pan onto a serving plate and serve immediately.
Serves 1-2.

Note: For a Dutch baby in a 10-inch skillet, double the recipe and cook for about 25 minutes.

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  • barb
    March 19, 2010

    That looks fantastic! I thought it would have more ingredients but sounds fairly simple,thanks! I may add cinnamon to mine since I love it so much.

  • Kristen
    March 19, 2010

    We call these German Pancakes in our family. My sons absolutely adore them. I think yours are really cute in the skillet. In order to feed my gang, I make them in a 9X13 pan and they are more blobular than anything else. We like ours with sauteed apples.

  • Margaret
    March 19, 2010

    These are fun to make, aren’t they. Love them.

  • Sweets By Vicky
    March 19, 2010

    They don’t look at all like those little Dutch pancakes I see at market fairs. But the custardy centre has got my attention.:)

  • Samantha
    March 19, 2010

    That looks so delicious 🙂 I will make them at Sunday. My Husband will love it. Thank you!

  • Cheryl
    March 19, 2010

    i’ve never seen anything like it, but it looks wonderful!

  • MaryMoh
    March 20, 2010

    That’s such a beautiful thick pancake. I have to try this. Thanks for sharing.

  • sara
    March 20, 2010

    wow, look at that, I’m already drooling, great color, looks delicious

  • Carrie Z
    March 21, 2010

    Loved this! So quick, easy and so delicious. It made me feel like a little kid again. My mom used to make these for us all the time. Thanks for the great recipe!

  • Radhika Vasanth
    March 21, 2010

    This looks amazing. I have bookmarked this recipe.

  • Elaine
    March 22, 2010

    This looks yummy! Will definitely try it next weekend. I wonder if honey would be great for this as a substitute for maple syrup.

  • Tegan
    March 27, 2010

    I make these large and fill them with apples sauteed in butter, cinnamon and sugar! It’s one of our favorite comfort “dinners” at home, we almost never have leftovers (we got our recipe from The Vegetarian Epicure).

  • Jane
    April 26, 2010

    I must say these really look yummy. I might try them with honey as suggested above

  • J. Liu
    August 12, 2010

    Just made a similar one this morning as I’m running out of bread for breakfast. It’s very yummy! I forgot to add in sugar though, but it’s still good.

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