Good morning, Dutch Baby

This Dutch Pancake – pannekoeken – is a lighter, healthier alternative for a Sunday morning indulgent breakfast. It has less flour, less sugar – but just as tasty – if not better!

It’s super simple, with just 5 basic ingredients, but does need a 11-to-12-inch skillet with rounded sides to get a beautiful rise.

Traditionally, the pancake is topped with powdered sugar and juice from a citrus wedge, like lemon, to create a simple syrup. Plus, you’ll get a delectable sweetness, with less sugar, because it’s on top – instead of mixed in – which reaches the taste buds much easier.


  • 1/4 cup butter
  • 3 large eggs
  • 1/8 tsp. salt
  • 3/4 cup milk
  • 3/4 cup flour (all-purpose or bread flour)



  1. Preheat your oven to 425° with the oven-proof skillet with rounded sides inside – to preheat the skillet, as well – for at least 20 minutes.
  2. Whisk the eggs, flour, milk  and the salt in a medium bowl. Whisk  until nearly smooth.
  3. Add the butter to the pan. Wait 1 minute.
  4. Pour the batter into the pan.
  5. Bake for 15-to-18 minutes or until the top of the pancake starts to turn golden brown.
  6. Slice and serve hot with powdered sugar and a lemon wedge.
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