Dutch Oven Baked Pancakes with Fresh Berries and Maple Syrup Recipe
This Dutch Pancakes recipe features a light and fluffy German-style pancake baked in a buttered casserole dish. The batter is a simple blend of flour, eggs, milk, sugar, and vanilla, baked at high heat until puffed and golden brown. Served warm with maple syrup, fresh berries, and a dusting of powdered sugar, this dish is perfect for a special breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 6 tablespoons butter
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 6 large eggs
To Serve
- Maple syrup
- Fresh berries (such as strawberries, blueberries, or raspberries)
- Powdered sugar
Instructions
- Preheat and melt butter: Add 6 tablespoons butter to a 9×13 inch casserole dish and place it in the oven. Preheat the oven to 425°F (220°C). The butter will melt by the time the oven is ready. If the butter starts to brown before batter is ready, remove the pan and set aside.
- Mix dry ingredients: In a large bowl or stand mixer, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar until well combined.
- Add wet ingredients: Pour in 1 cup whole milk and 1 teaspoon vanilla extract into the dry ingredients and mix to combine.
- Incorporate eggs: Using a whisk attachment, electric mixer, or hand whisk, beat in 6 large eggs one at a time, making sure each is well blended before adding the next. This ensures a light and fluffy texture.
- Combine batter with melted butter: Remove the casserole dish with melted butter from the oven. Slowly pour the batter into the hot butter using a figure-eight motion, allowing it to make good contact with the butter. Optionally, use a butter knife to lightly swirl the batter and butter together without fully mixing.
- Bake the pancake: Quickly transfer the pan back to the oven and bake for about 20 minutes, or until the edges are puffed up and golden brown. The center may have some butter pooled, which can be spread around before serving.
- Serve: Slice the Dutch pancake and serve warm topped with maple syrup, fresh berries, and a dusting of powdered sugar for a traditional finish.
- Storage: These pancakes are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
Notes
- Be careful not to let the butter brown excessively before adding the batter, as it can affect the flavor.
- Adding eggs one at a time helps create a fluffy texture.
- Do not stir the batter and butter together completely, swirling is enough to create the desired texture.
- Use a 9×13 inch casserole dish to give the pancake enough room to puff up.
- Serve immediately after baking for best texture and taste.
Keywords: Dutch pancakes, German pancakes, baked pancakes, fluffy pancakes, breakfast recipe, brunch recipe
