Roller Coaster Breakfast Dutch Pancake
Start your day with a culinary adventure by making the Roller Coaster Breakfast Dutch Pancake – a show-stopping dish that’s as easy to whip up as it is impressive to serve. This light and airy pancake rises dramatically in the oven, creating puffy, golden edges that deliver a crispy bite while the center remains tender and custardy. Made with simple pantry staples like flour, eggs, milk, and a splash of vanilla, this skillet-baked treat is a versatile breakfast centerpiece. Garnish with powdered sugar for a classic touch, or elevate it further with zesty lemon wedges and a drizzle of maple syrup. Ready in just 30 minutes, this oven-baked wonder is perfect for feeding a family of four without the stovetop hassle. Whether you’re hosting brunch or treating yourself to a cozy morning, the Roller Coaster Breakfast Dutch Pancake will make your breakfast table the main attraction.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 0.75 cups all-purpose flour
- 0.75 cups whole milk
- 3 units large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (for garnish)
- 4 units lemon wedges (optional, for serving)
- 0.25 cups maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10- or 12-inch oven-safe skillet or cast-iron pan in the oven to heat while you prepare the batter.
In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, and salt. Blend on high speed for 20–30 seconds until the batter is smooth and slightly frothy. Alternatively, you can whisk the ingredients together in a mixing bowl until fully combined.
Once the oven is preheated, carefully remove the hot skillet and immediately add the butter. Swirl the butter around to coat the bottom and sides of the pan completely. Be cautious as the skillet will be extremely hot.
Quickly pour the prepared batter into the hot buttered skillet. Do not stir! The heat of the pan will help the batter puff up dramatically during baking.
Place the skillet back into the oven and bake for 20 minutes, or until the Dutch pancake is golden brown and puffed up along the edges. Do not open the oven door during the cooking process, as this may cause the pancake to deflate prematurely.
Once baked, remove the skillet from the oven and let the pancake cool slightly for 1–2 minutes. The pancake will deflate slightly as it cools, which is completely normal.
Sprinkle powdered sugar over the top for a touch of sweetness and serve immediately. Offer lemon wedges for a zesty tang and maple syrup for those who prefer a sweet option.
Slice into wedges and enjoy your Roller Coaster Breakfast Dutch Pancake while it's still warm and fresh!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 74.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 378 mg | 29% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
