Dutch Pancake
A fluffy, oven-baked Dutch pancake with a custardy center and crispy edges, perfect for breakfast or brunch, topped with syrup, fruit, and whipped cream.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Place butter in a round cake pan and heat in the oven until melted.
- Blend flour, milk, and eggs in a blender for 3 to 4 minutes until smooth.
- Pour the batter into the heated pan with melted butter.
- Bake in the oven for 25 minutes until puffed and golden.
- Serve warm with toppings of choice such as maple syrup, fruit, and whipped cream.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you're out of butter, olive oil can be a suitable substitute. Blend the batter until just combined to avoid overmixing, which can lead to a dense pancake. For a twist, you can add a pinch of cinnamon or vanilla extract for extra flavor. Serve with toppings like fresh berries, or for a unique touch, try pairing with Pistachio Fluff - For Diabetics.
Serving Suggestions
Serve the Dutch pancake warm, dusted with powdered sugar, and topped with maple syrup, fresh fruit, or whipped cream. For a balanced meal, consider pairing it with a side of crispy bacon or sausage. It also pairs beautifully with a fresh fruit salad or a serving of Potato And Onion Soup for a hearty breakfast or brunch.
Storage & Reheating
Store any leftover Dutch pancake in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave individual slices for about 30 seconds, but this may result in a slightly softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Pancake contains roughly 325 calories, with 5g protein, 64g carbohydrates, and 5g fat. It is a good source of iron (12% of the Daily Value) and protein (11% 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?
Yes, you can prepare the batter a few hours in advance. Store it in the refrigerator and give it a quick stir before pouring it into the pan. However, for the best texture, it's advisable to bake it fresh right before serving.
What can I use instead of eggs for a vegan version?
To make a vegan Dutch pancake, you can substitute the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let the mixture sit for about 5 minutes until it thickens, then add it to the batter.
How can I make this pancake gluten-free?
To make a gluten-free Dutch pancake, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture, or add a teaspoon of xanthan gum separately if it's not included.
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).