Baked Dutch Baby Puffy Pancake Recipe With Banana (7 Ingredients) by Terri Kendrick
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We live at the beach, which means we run an unofficial B&B for our friends and family. I’m always searching for interesting breakfast recipe to serve our guests that look and taste gourmet (and make me look like Martha Stewart!) but are actually pretty simple so I can talk to my guests while I’m cooking. Enter this Dutch baby recipe.
That’s why this Dutch baby is so perfect! It looks fancy with its puffed-up sides and yummy fruit toppings, however, there isn’t a lot of mixing and measuring involved and, best of all, it doesn’t require any attention from the chef while it’s baking. That gives me plenty of time to play host – without the risk of leaving out an ingredient or burning the breakfast!
Here is your short shopping list for this baked puffy pancake recipe: eggs, flour (all-purpose or gluten-free), milk, granulated sugar, butter, nutmeg and banana. Be sure to read about the health benefits of bananas!
Variation: For a different twist on this baked pancake recipe, you can also add the zest of a lemon to the batter and a healthy handful of blueberries on top of the batter in the pan, instead of bananas and nutmeg.
This easy Dutch baby pancake recipe with banana is delicious served for breakfast or brunch with fresh sliced bananas and a sprinkle of cinnamon and honey. The pancake would also be delicious for dessert with some vanilla ice cream.
Cuisine: German
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 2
Ingredient
- 3 large eggs, at room temperature
- 1/2 cup flour (all-purpose or gluten-free flour)
- 1/2 cup whole milk, at room temperature
- 2 tablespoons granulated sugar
- 4 tablespoons butter
- pinch of nutmeg
- 1 small banana, thinly sliced
Here’s how to make it:
- Preheat oven to 425 degrees F. Mix eggs, flour, sugar, milk and nutmeg in a blender until foamy. (Let eggs and milk get to room temperature before blending; this ensures that the pancake puffs up like it's supposed to.)
- When the oven reaches 425 degrees F, put the butter in a 10-inch cast iron skillet and place it in the oven. Before the butter is completely liquid, place the bananas in the butter and let them sauté for 3 to 5 minutes, stirring once or twice. But be sure not to let the butter burn! (Adjust the measurements accordingly if using a larger skillet. I've seen others use a regular pan, rather than a cast-iron pan, but I haven't tried it myself so I can't guarantee the results.)
- Pour batter on top of the butter and bananas. The pancake will puff up over the sides of the pan. (The bananas may make holes in the pancake.)
- Bake for 16 to 20 minutes or until golden brown. (The pancake will puff up over the sides of the pan but shrink some as it cools. The edges of the pancake will be darker brown and crispy, while the interior will be chewier, almost crepe-like.) Serve hot.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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