This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch! I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch …
This German Pancake aka dutch baby is my favourite easy gourmet breakfast. The prep takes as little as 5 minutes, then bake for 25 and you have a delicious german pancake ready to eat!
As a mom of two demanding toddlers breakfast in the morning has to be quick. What I love about this recipe is the prep only takes 5 minutes. After that I toss it in the oven and have 25minutes to get their drinks, chop up the fruit, get their plates ready to serve, and still have extra time for all our morning routine activities.
My favourite bonus about this recipe is the amount of eggs it uses. My toddlers are not the biggest fans of meat and I always worry they’re not getting enough protein. I feel good when they eat this for breakfast because with 6 eggs baked in they’re bound it be upping their protein intake.
If you like yorshire puddings then this the breakfast for you! I like to describe it to people as a giant sweet yorkshire pudding.
I alway like having my kids involved while I bake but this recipe is so quick that I usually do it myself. If you do want to have your toddlers/kids help I find mine are always eager to help pour the ingredients in the blender.
How to Make a German Pancake
Preheat oven to 400F and place your cast iron skillet or 9×13 inch pan into the oven while it preheats.
Then in a blender add eggs, milk, sugar, vanilla extract, salt and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again.
When oven has preheated remove the pan from the oven and add butter. Let butter fully melt. Pour the blended batter into the pan and bake for 25 minutes.
When you first take it out of the oven the pancake will have risen and bubbled up dramatically. After a minute the pancake will deflate, at this time I like to top it with sifted icing sugar.
Cast Iron Pan vs 9x13inch Pan
You really can’t go wrong using either pan! I do prefer the cast iron option myself. I find baking in the cast iron pan gives you a thicker pancake. My husband prefers it in the 9×13 inch pan for a thinner pancake.
If you make this pancake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Enjoy
- Overnight Cinnamon Rolls
- Toasted Coconut Dutch Baby Pancake
- Chocolate Dutch Baby Pancake
- Raspberry Calfoutis
- Banana Nut Crunch Bread
- cast iron skillet or 9×13 inch pan
- 6 eggs
- 1 C flour
- 1 C milk
- 1 & 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp sugar
- 1/4 C butter
- icing sugar for topping
- Preheat oven to 400F and place your cast iron skillet or 9×13 inch pan into the oven while it preheats.
- In blender add eggs, milk, sugar, vanilla extract, salt and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).
- When oven has preheated remove the pan from the oven and add butter. Let butter fully melt.
- Pour blended batter into heated pan and bake for 25 minutes.
- When you first remove it from the pan it will have raised dramatically but after a few minutes the pancake will sink down. Sift icing sugar over top and enjoy!