Browned Butter Dutch Baby Pancake

I decided your breakfast for you.

It’s fast, easy, and delicious. Perfect for Monday morning, it’ll put you in a great mood the whole day.


A dutch baby pancake is a big, custardy pancake thing that cooks in a skillet in the oven (I use and prefer a cast iron skillet, but you could use pie plate or any oven safe skillet, preferably around 8″ for this recipe). It puffs up a lot but it’ll sink back down when you remove it from the oven.

It’s best eaten warm, I drizzled some warm honey on top with some powdered sugar but pure maple syrup is amazing as well.

Print Recipe
Browned Butter Dutch Baby Pancake
Adapted from Baking Bites

Makes one 8″ dutch baby pancake. Serves 1-2 people.

2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 tablespoon unsalted butter

Preheat oven to 425°F.

Whisk eggs, flour, milk, sugar, vanilla, and salt together in a medium sized mixing bowl and mix until well-combined and smooth.

In a cast iron skillet, melt butter and cook on medium-high until it turns a nutty brown color. Remove from heat and gently swirl in pan before pouring into the bowl with the rest of ingredients, make sure to whisk constantly while you do this. When it is mixed in, pour the batter back into the skillet and put it in the preheated oven for 18-20 minutes, until golden brown.

Remove from oven and transfer to a plate, drizzle with warm honey or pure maple syrup and sprinkle with confectioners’ sugar before serving.