Sunday Pancake (Dutch Baby)

Jennifer Friddell // Savor Your Saturday


September 21  


I was given this recipe as a young mom, about fifteen years ago, by my neighbor. Her family always called it a Sunday Pancake, but I’ve since learned that the more common name is a Dutch Baby. This is the perfect thing to whip up on a Sunday morning, either before Mass to fill little bellies, or right after to add to brunch. I like to change it up with seasonal fruit—baked apples or pears for fall, fresh citrus for winter, berries or bananas anytime!

Sunday Pancake

• 3 tablespoons unsalted butter

• 3 eggs

• 3/4 cup milk

• 3/4 cup all-purpose flour

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/2 lemon

• confectioners’ sugar

Preheat oven to 425˚F.

Place 12-inch skillet (cast iron is best) in oven with butter. Allow pan to heat and butter to melt. Meanwhile, in a medium bowl, whisk eggs, milk, flour, vanilla, and salt until combined. Remove pan from oven and pour batter over butter. Return pan to oven and bake until puffy and golden, about 15 minutes. Remove from oven and squeeze 1/2 a lemon over top, dust with confectioners’ sugar and serve with fruit.

Proclaim the Genius & Share!
  • I made this for my family – delicious! It was simple enough to whip up and puffed up in a decadent, fun fashion that thrilled my little ones as it came out of the oven!

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