Growing up we enjoyed “special” breakfasts on weekends and Dutch baby pancakes were a staple in our regular rotation. I loved watching them puff up in the oven (and then quickly deflate as we squeezed lemon juice on them right out of the oven).
I went years without having a Dutch baby pancake, but after having kids we wanted to start developing special traditions of our own, so weekend breakfasts became our testing ground for new recipes as well as family favorites. We knew we had a winner after our kids not only ate up their initial slices, but kept asking for more. One morning I’m pretty sure the two older kids could have eaten the whole thing themselves!
The beauty of this recipe is how simple it is to throw together and yet how fancy it looks when presented fresh from the oven. Over the years we’ve used several different types of flours as well as various milk alternatives, all with great results. Currently I’ve been doing a lot of research on the benefits of Einkorn flour and I’m sold! I’ll be doing a full post on it shortly with more of the information I’ve learned, but in a nutshell it’s an incredibly healthy ancient grain that is much easier to digest, even for many people with gluten sensitivities.
So we hope you enjoy this recipe as much as we do and be ready to wow your family and friends with this beautiful dish!
The best Dutch baby pancake
Ingredients
- 3 eggs
- 1/2 cup einkorn flour any flour will work, but einkorn gives it a nice, nuttier flavor
- 1/2 cup milk or any milk alternative
- 1 tbsp honey
- 1 pinch nutmeg or cinnamon
- 8 wedges lemon
Instructions
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Preheat oven to 425 degrees
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Put eggs, flour, milk, sugar and spices in a blender and blend until smooth. You may also mix it by hand, but I find it incredibly fast and easy to mix in the blender.
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Place butter in a 10-inch cast iron skillet or baking dish and put it in the oven just until the butter is melted. Take out the pan, swirl to coat with the butter and pour in the batter. Return pan to the over and bake for 20-25 minutes or until the pancake is puffed and golden. You can also lower the temperature of the oven to 300 degrees for the last 5 minutes if you're worried about the top burning.
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Gather friends and family around to watch you remove pancake from oven as it begins to deflate almost immediately.
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Cut into slices and squeeze a lemon wedge on each piece. Serve with desired toppings - we usually stick to maple syrup or homemade jam, but growing up we always used powdered sugar. Be creative!
