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KeepItSimpleAnnaSue

Dutch Baby Pancake Recipe: The Original Pancake House

The Dutch Baby Pancake recipe from The Original Pancake House is a classic, Hearty pancake known for its rich, fluffy texture and satisfying flavor. This timeless recipe combines traditional ingredients with a touch of nostalgia, making it a favorite for those who love a comforting, traditional breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • ½ cup melted butter
  • ¾ cup heavy whipping cream
  • 5 large eggs
  • ½ cup powdered sugar
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1/8 tsp nutmeg
  • ¼ tsp vanilla extract
  • 1 fresh lemon

Method
 

  1. Preheat your oven to 400 degrees.
Make the batter:
  1. In a medium bowl, beat 5 large eggs until well combined. If you use a mixer, beat on low to medium speed.
  2. Stir in ¾ cups heavy whipping cream.
  3. Add in 1 cup flour.
  4. Pour in ½ cup powdered sugar. (confectioners sugar)
  5. Stir in 1 teaspoon of salt.
  6. Add in ⅛ teaspoon nutmeg.
Melt the Butter:
  1. On the stove top, melt 4 tablespoons of butter in your non-stick skillet (oven-safe) over medium heat. I use a 10-inch cast-iron skillet.
Cook the Pancake:
  1. Pour the batter over the butter.
  2. Place the skillet directly into the oven and bake for 18 minutes.
  3. Watch the magic happen! The sides will puff up and the center will become set. The pancakes will turn a nice golden brown when it is ready to come out.
Serve:
  1. Remove from the oven and carefully turn the skillet over and transfer the pancake onto a large plate. You can leave it in the skillet if you like.
  2. Spread whipped butter over the top.
  3. Squeeze fresh lemon over that. This makes it!
  4. Dust with powdered sugar.
  5. Add just a little bit of nutmeg to the top. (optional)