Total Time
40mins
Prep 15 mins
Cook 25 mins

A simple and tasty breakfast/brunch treat. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them. Either way they did it, they all agreed that the taste was great. Enjoy!

Ingredients Nutrition

Directions

  1. Mix flour, salt and milk well.
  2. Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
  3. Melt butter in an ovenproof dish or cast iron pan in the oven.
  4. When butter is completely melted and pan is hot, pour in batter.
  5. Bake at 425 degrees Fahrenheit for 25 minutes.
  6. Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
Most Helpful

5 5

After reading all the talk about these "pancakes" not turning out right, when in fact that's how they were supposed to be, I had to give them a try. But, I had the advantage of knowing that is how they should be. It was so much fun to watch! The cake rose so high in the oven and then as soon as I took it out, it collapsed in the middle. The crunchy sides stood higher than the middle, which was almost completely flat. I served mine with maple syrup and a sqeeze of lime and it was wonderful. I will be fixing these again because I am imagining the sunken center being filled with berries and then sprinkled with powdered sugar for a beautiful brunch!

5 5

my jaw is on the floor. the only place i've seen dutch babies is the menu @ Minnies in seattle. i've always wanted to make these, thanks for posting the recipe!! btw, these come out like overblown pancakes with a custard middle. very rich and delicious!

5 5

These are almost identical to a recipe for Oven-baked Pancakes that I've been making for years, but didn't include as many options. I chose the option of honey rather than sugar and baked in a cast-iron skillet, topped with maple syrup. They are fun to watch as they bake. They seem to be trying to 'climb' out of the skillet--rose a good two inches above the edge. The outside turned out slightly crispy (golden brown) and the inside is almost souffle-like. We've always used powdered sugar to top, but I learned I much prefer the maple syrup! DH definitely agreed with me 'cause he went back for seconds, therefore we only had enough for 3 people rather than 4. Thank you for sharing this recipe and the included ideas Mean Chef!!!