Baby Dutchman: a recipe for German oven pancakes

Well I used the last of the eggs from my cousin!  You can read more about that adventure we have been on, in my post about eggs and Easter.  Not sure when the chicken coop will happen… We have quite a few other projects that we are weighing  and trying to finish (oh adulting) but boy do these beautiful eggs sure bring me joy. As does this family tradition, Baby Dutchman oven pancakes  on a slow morning.

Ingredients for this recipe are super simple:





And an extremely hot oven

You put the butter in your pie plate or cast iron pan while you preheat the oven to 425°. It’s imperative that the pan get extremely hot and the butter be melted. When you pull the pan out of the oven the butter should sizzle as you move the pan.

You don’t want to blend the batter until the oven is completely preheated and the butter is melted. Then you want to blend on high until frothy. Poor immediately into your pan.

Bake at 425° for 20 minutes.  I love the family tradition that there can’t be running and screaming in the house or the “pancake might fall and be flat”  – that may not be completely true… But it is true that you don’t want to open the oven. Be sure just to turn on your oven light to check on the pancake. If the heat escapes the oven it is likely your pancake will not have the big tall beautiful walls you’re hoping for.

We like to serve hours with fresh lemon juice and powdered sugar or warm maple syrup.


Baby Dutchman Oven Panckaes

  • Servings: 4
  • Difficulty: average
  • Print

Baby Dutchman Oven Pancakes

½ C. Butter
4 Eggs
1 C. Milk
1 C. Flour

Heat oven to 425 degrees

Divide the butter between the 3 pie plates

Place in oven while you mix the other ingredients.

In a blender mix the milk, eggs and flour alternately a little at a time. Mix well after each ( keep the blender going).
When the butter is sizzling, quickly pour the batter in the 3 plates and get them back into the oven without much disturbance.
Don’t open the oven door while baking (they may fall).

Bake for 20 min.

Remove and serve with powdered sugar and lemon wedges or syrup.

This makes three pie plate sized pancakes, for one in my cast-iron skillet I cut the recipe in half. I might go even a little shy of half next time as I thought the pancake was a little thick  this morning.

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