Dutch Oven Pancake
A fluffy, oven-baked pancake with a golden crust and airy interior, perfect for breakfast or brunch. Its simple ingredients create a delightful, comforting dish suitable for all ages.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- Blend eggs, milk, flour, and salt thoroughly in a blender.
- Melt 2 tablespoons of butter in a large cast-iron skillet over medium heat.
- Pour the batter into the skillet with melted butter.
- Bake in the hot oven until puffed and brown, about 25 minutes.
- Remove from the oven and sprinkle with powdered sugar or serve with fruit and whipped cream.
Tips & Substitutions
For a fluffier pancake, ensure your eggs are at room temperature before blending. You can substitute whole milk with almond or oat milk for a dairy-free version. If you don’t have a cast-iron skillet, any oven-safe skillet will work, but be sure to adjust the butter accordingly to prevent sticking. For added flavor, consider mixing in a teaspoon of vanilla extract or a pinch of cinnamon.
Serving Suggestions
Serve the pancake warm, sprinkled with powdered sugar, or topped with fresh fruit and whipped cream for a delightful breakfast treat. It pairs beautifully with Grandma'S Applesauce Cake(Not Your 'Usual' Highly-Spiced Applesauce Cake.) for a sweet brunch spread or enjoy it alongside a light salad for a balanced meal.
Storage & Reheating
Leftover Dutch oven pancake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a toaster oven or regular oven at 350°F (175°C) for about 5-10 minutes until warmed through. You can also microwave individual slices for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Oven Pancake contains roughly 674 calories, with 14g protein, 130g carbohydrates, and 11g fat. It is an excellent source of iron (41% of the Daily Value), calcium (28% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2077mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
It's best to make the batter just before baking to achieve maximum puffiness. If you need to prepare it ahead, you can blend the ingredients and store them in the refrigerator for a few hours, but give it a quick stir before pouring into the skillet.
What can I use instead of butter?
If you prefer a non-dairy option, you can use coconut oil or a plant-based butter substitute. Both will work well to create that rich flavor and help the pancake brown nicely in the skillet.
How can I add more flavor to the pancake?
Consider adding citrus zest, such as lemon or orange, into the batter for a fresh twist. You can also fold in chocolate chips or berries before baking, making it a deliciously fruity breakfast option that kids will love.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).