Dutch Baby Pancake Recipe With Banana: A Puffy Pancake That You Bake In the Oven by Terri Kendrick

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.

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!

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.

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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 all-purpose flour
• 1/2 cup whole milk, at room temperature
• 2 tablespoons granulated sugar
• 4 tablespoons butter
• pinch of nutmeg
• 1 small banana, thinly sliced  

Helpful Products

• Blender
• 10-inch Cast Iron Skillet
• Measuring Cups
• Measuring Spoons

Recipe Notes

• Let eggs and milk get to room temperature before blending; this ensures that the pancake puffs up like it's supposed to.

• 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.

• 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.

• The bananas may make holes in the pancake.

• For a different twist on this 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.

Here’s how to make it:

1. Preheat oven to 425 degrees F. Mix eggs, flour, sugar, milk and nutmeg in a blender until foamy.
   
2. 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!
   
3. Pour batter on top of the butter and bananas. The pancake will puff up over the sides of the pan.
   
4. Bake for 16 to 20 minutes or until golden brown.
   
   

Nutrition Facts Per Serving

Calories: 551

Total Fat: 33g

Saturated Fat: 18.2g

Cholesterol: 346mg

Sodium: 294mg

Total Carbohydrate: 50.7g

Dietary Fiber: 2.2g

Total Sugars: 22.1g

Protein: 15.4g

Vitamin D: 67mcg

Calcium: 123mg

Iron: 3mg

Potassium: 409mg

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. This recipe has been analyzed by VeryWellFit. However, 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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