Dutch Puff Pancake (9 x 13 size)
For many years, this Dutch puff pancake recipe has been a staple in our home. Whenever we needed a quick, easy, and filling breakfast idea, I would turn to this simple recipe.
Filled with real food ingredients like eggs, milk, and butter, this nourishing breakfast will keep you going for hours, since it has plenty of protein.
And, there are so many options for customizing and dressing up this basic recipe, which I’ll share below.
Also, this is a great way to use up extra eggs if you have chickens! Since this recipe uses eight eggs, it’s just another idea for utilizing an abundance of eggs in the spring (in addition to quiche, breakfast casserole, and hard boiled eggs.)
I first shared this recipe on my blog in 2011. I’ve recently updated it with new photos and more detailed instructions.
Dutch Puff Pancake
What exactly is a Dutch puff pancake? Well, it’s kind of like a large pancake with a custard-like center. It’s difficult to describe, but it’s definitely delicious!
And when it’s made with real-food ingredients like farm-fresh eggs, milk, butter, and whole grain flour, it becomes a delicious, healthy breakfast.
When I first started making this recipe, back in 2008, we always used freshly-ground whole wheat pastry flour (learn how to grind your own flour here). But you can also use all-purpose flour. Whenever I use all-purpose flour, I make sure to buy unbleached flour, as it’s a healthier choice. But, you can use whatever flour you have on hand.
When you mix all the ingredients together and bake them in a hot oven, the Dutch puff pancake puffs up kind of like a popover.
After you remove the pancake from the oven, it will start to sink down a bit into the pan.
How to Serve a Dutch Puff Pancake
There are many different ways to serve your pancake.
Most often, we keep it simple and just serve the pancake with maple syrup. No extra butter is required, as the baked pancake has plenty of melted butter in the bottom of the baking dish.
Here are a few of the ways we like to serve it:
- Drizzle maple syrup over the top of each individual piece.
- Garnish with fresh berries.
- Make a homemade berry syrup to drizzle over it in place of the maple syrup.
- Add a dollop of homemade whipped cream.
Frequently Asked Questions
- Can I make this recipe ahead? Yes! You can blend the ingredients together in a blender the night before. Store the batter in the fridge and then bake the next morning. You’d want to let the ingredients come to room temperature before adding them to the hot, preheated baking dish. Adding cold ingredients to the hot dish could cause the dish to break.
- Can I store the leftovers? Yes, we frequently save the leftovers for a snack or an easy breakfast the following morning. Just put them in an airtight container (or cover the baking dish with plastic wrap or beeswax wrap) and store in the refrigerator.
- Can I bake this in a cast iron skillet? If you have a skillet large enough for this amount of batter, go for it! Or, you could divide the batter between a couple of skillets. I always use a 9″ x 13″ baking dish for this recipe (I make this Dutch baby in a cast iron skillet), so I’m not sure which size skillet would be best, but it would work fine.
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Supplies Needed for This Recipe
- 9″ x 13″ baking dish
- Blender (I love our Vitamix)
Ingredients
The full ingredient amounts and instructions are found below in the printable recipe card.
- Butter
- Eggs
- Flour (Learn how to make your own flour)
- Milk
- Salt (This is my favorite salt.)
- Vanilla (Here’s how to make homemade vanilla.)
How to Make a Dutch Puff Pancake
1. Preheat the oven.
2. Unwrap the stick of butter and put the whole stick of butter in a pan. Put the pan into the oven.
3. While the butter is melting, add eggs, milk, flour, salt and vanilla to a blender and mix. (Or, add all ingredients to a bowl and mix together.) If you use a blender, you’ll need a larger blender for this amount of batter, or you’ll need to blend it in batches.
4. When the butter has melted in the pan in the oven, pour the batter into the pan. Bake until it has puffed up and edges are golden brown.
5. When Dutch puff has finished baking, remove from the oven and serve with maple syrup or homemade berry syrup.
More Breakfast Recipes:
- Simple Breakfast Casserole
- Sourdough Pancakes
- German Apple Pancake
- Sourdough English Muffins
- Easy Healthy Homemade Granola Recipe
- Apple Pecan Baked Oatmeal
Dutch Puff Pancake
Dutch Puff Pancake
Ingredients
- 1 stick butter
- 8 large eggs
- 2 cups milk
- 2 cups flour all purpose or whole wheat pastry
- 1 tsp salt
- 1 tsp vanilla
Instructions
- Preheat the oven to 425 degrees F.
- Unwrap the stick of butter and put the whole stick of butter in a 9" x 13" pan. Put the pan into the oven.
- While the butter is melting, add eggs, milk, flour, salt and vanilla to a blender and mix. (Or, add all ingredients to a large bowl and mix together.)
- When the butter has melted in the pan in the oven, pour the batter into the pan. Bake for 20 minutes or until it has puffed up and edges are golden brown.
- When Dutch puff pancake has finished baking, remove from oven and serve hot with maple syrup or homemade berry syrup.
