Experience Michigan Mornings with this Puffy Dutch Baby Pancake Recipe

There’s something magical about a Dutch Baby Pancake. With its puffed-up, golden edges and soft, custardy center, this delicious breakfast treat is a real showstopper. Inspired by the Original Pancake House, the Dutch Baby Pancake is a beloved classic, and in Michigan, where hearty breakfasts are a must before heading out to explore the great outdoors, it’s become a favorite way to start the day.

Photo byNick Davies

Unlike regular pancakes, this one is baked in the oven, giving it an almost soufflé-like quality. The batter puffs up beautifully, creating a crispy edge while the inside remains soft and tender. The best part? It’s incredibly easy to make, yet feels like something you’d get at a fancy brunch spot. In Michigan, where cold mornings call for something warm and comforting, this Dutch Baby Pancake is the perfect way to treat yourself or your family.

This dish is versatile too! Whether you enjoy it with a dusting of powdered sugar and a squeeze of lemon juice (the traditional way), or dress it up with berries, syrup, or extra butter, the Dutch Baby is sure to impress. It’s the kind of breakfast that feels special, but only requires a few simple ingredients and about 30 minutes of your time.

Recipe: Michigan Dutch Baby Pancake Ingredients:

• 3 tablespoons butter, divided, plus additional for serving
• ½ cup all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup whole milk, at room temperature
• 2 eggs, at room temperature
• ¼ teaspoon vanilla
• Powdered sugar, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F. Place 1 tablespoon butter in a 9- to 10-inch ovenproof skillet; place the skillet in the oven to heat while preparing the batter. Melt the remaining 2 tablespoons of butter and let it cool slightly.
2. In a medium bowl, combine the flour, granulated sugar, and salt. Mix well. Add the milk, eggs, melted butter, and vanilla; whisk for about 1 minute or until the batter is very smooth.
3. Remove the skillet from the oven and immediately pour the batter into the hot skillet.
4. Bake for about 20 minutes or until the outside of the pancake is puffed up and the edges are a deep golden brown. Sprinkle with powdered sugar and serve with lemon wedges and additional butter.

There’s nothing quite like pulling a Dutch Baby Pancake out of the oven and watching as its crispy edges rise and curl. The experience is almost as delightful as eating it! The simplicity of the ingredients and the impressive presentation make this a go-to breakfast for weekends, holidays, or any time you want to elevate your morning routine.

In Michigan, where fresh dairy and farm-to-table breakfasts are treasured, the Dutch Baby Pancake fits right in. It’s light yet satisfying and pairs perfectly with local Michigan maple syrup or fresh seasonal fruits like blueberries. Whether you're enjoying it with family or serving it at a brunch with friends, this pancake is sure to leave everyone feeling warm, happy, and full.

Sources:

Family Recipe