Breakfast · August 6, 2025 · 2 min read

Dutch Baby

A light, fluffy oven pancake with plenty of eggs, a touch of lemon, and flexible natural sweeteners.

I grew up with what we called German pancakes. Light, fluffy, and made with plenty of eggs, they were a holiday favorite. This version was adapted for our family after our children fell in love with Dutch baby at a friend’s home.

Ingredients

6 large eggs
1 cup whole milk
1 cup bread flour or all-purpose flour
1/2 cup coconut or turbinado sugar, or 1/3 cup light brown sugar
1/2 teaspoon sea salt
1 1/2 tablespoons vanilla extract
Juice of 1/2 lemon
4 tablespoons butter

Directions

Preheat oven to 425°F. Place butter in a 9×13-inch baking dish.
Blend eggs, flour, milk, sugar, sea salt, vanilla, and lemon juice until completely smooth, scraping the blender as needed.
Place the baking dish in the hot oven for 2–4 minutes, until the butter melts without browning.
Pour the batter into the hot, buttered dish.
Bake for 17–20 minutes, checking on the early side.
Cool slightly and serve with syrup, berries, or shredded coconut.

May your day be filled with what is beautiful and good ~ Caitlyn