Dutch Baby Pancakes


dutch baby pancake

I love making Dutch baby pancake because it’s so easy – you simply pour the batter into the pan and bake. The batter contains no sugar, and – in this version – a good amount of fruit – which makes it a healthy choice. One tablespoon of warm maple syrup per person is all it takes to sweeten these tasty, puffy pancakes.

Dutch Baby Pancake
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch
Serves: 4 individual pancakes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons unsalted butter, melted
  • 1 cup fresh blueberries
  1. Preheat oven to 400 degrees F. Place four 5-inch pie dishes on a large baking sheet. Place the baking sheet in the oven, to allow the baking dishes to warm up.
  2. In a medium bowl, beat the eggs. Add the milk and vanilla, then the flour. Whisk until smooth.
  3. Remove the baking sheet from the oven. Brush the pie dishes with melted butter. Pour the batter into the baking dishes, dividing it evenly. Place the berries on top.
  4. Bake the pancakes for 20 minutes, until puffed and golden. Serve immediately, with warm maple syrup.
Serving size: 1 individual pancake; Calories: 255; Fat: 7g; Carbohydrates: 34g; Sugar: 8g; Sodium: 98mg; Fiber: 2g; Protein: 12g;

Dutch Baby Pancake

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