Banana Dutch Baby Pancake
Banana Dutch Baby Pancake is a cozy, puffed oven pancake baked in a skillet until golden and beautifully risen. Made with ripe banana, pantry ingredients, and a quick blender batter, it's oven-ready in minutes and perfect for breakfast, brunch, or even a simple dessert.
For a naturally sweetened version, try this Dutch Baby with no sugar, or this blueberry oven pancake too.
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There's something wonderfully comforting about pulling a Dutch baby from the oven - puffed at the edges, tender in the center, and ready for a shower of powdered sugar or fresh fruit. This banana version is softly sweet, warmly spiced with cinnamon and nutmeg, and especially lovely on slow weekend mornings.
My mother often made Dutch baby pancakes when I was growing up, which may be why I have such a soft spot for them. Now they've become a favorite in my own kitchen too - especially this easy banana version, which comes together quickly with ingredients I usually already have on hand.
If you love oven pancakes, you may also enjoy my classic Dutch Baby German Pancake, Blueberry Dutch Baby, Apple Dutch Baby, and Strawberry Dutch Baby.
Why You'll Love This Banana Dutch Baby
This Banana Dutch Baby is simple, cozy, and just a little bit special. Here's why I love it:
- Quick to make: The batter comes together in minutes in a blender.
- Uses pantry ingredients: Eggs, flour, milk, banana, butter, and a few warm spices are all you need.
- Beautiful for brunch: It bakes up puffed, golden, and dramatic with very little effort.
- Naturally banana flavored: A ripe banana adds gentle sweetness and flavor throughout the pancake.
Banana Dutch Baby Ingredients
You'll find the full ingredient amounts in the recipe card below, but here are a few notes about what makes this banana Dutch baby so simple and delicious.
- Ripe banana: Use a ripe banana for the best flavor and natural sweetness. The riper the banana, the more banana flavor it will add to the pancake.
- Eggs: Eggs help the Dutch baby rise and give it that classic puffed edge.
- Milk and flour: These create the simple pancake batter base. Whole milk will give the richest texture, but the recipe is flexible.
- Cinnamon and nutmeg: Warm spices make this oven pancake especially cozy and pair beautifully with banana.
- Butter: Melting butter in the hot skillet helps the edges puff and brown beautifully.
How to Make a Banana Dutch Baby Pancake
Preheat the oven: Heat the oven to 425°F.
- Blend the batter: Add the eggs, banana, flour, milk, sugar, cinnamon, salt, and nutmeg to a blender and blend until smooth.
- Heat the skillet: Place the butter in a 10-inch oven-safe skillet and set it in the oven until the butter melts and the pan is hot.
- Bake: Carefully pour the batter into the hot skillet and bake for 20 minutes, or until puffed and golden. Reduce the oven temperature to 300°F and bake for 5 minutes more.
Serve these Dutch babies immediately, as they deflate quickly. Serve warm from the oven with your favorite toppings.
Topping Ideas
A Banana Dutch Baby is delicious with a simple dusting of powdered sugar, but it's also easy to dress up for brunch or dessert.
- Sliced bananas
- Fresh blueberries or strawberries
- Powdered sugar
- Maple syrup
- Cinnamon sugar
- Whipped cream for a dessert-style Dutch baby
Tips for a Puffy Dutch Baby
- Use a hot skillet: A preheated skillet helps the batter puff quickly when it hits the pan.
- Blend until smooth: A smooth batter gives the pancake its best texture and rise.
- Do not open the oven early: Let the pancake bake undisturbed so it can puff properly.
- Serve right away: A Dutch baby naturally begins to deflate after it comes out of the oven, which is part of its charm.
Banana Dutch Baby Oven Pancake
Ingredients
- 3 eggs
- ½ ripe banana
- ½ cup all-purpose flour
- ½ cup milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 425 degrees F.
- Combine eggs, banana, flour, milk, sugar, cinnamon, and nutmeg in a blender and blend until smooth. This batter can also be mixed by hand until smooth.
- Place the butter in an oven-safe 10-inch skillet (I like a cast iron skillet) and put in the oven to heat the skillet and melt the butter. Once melted, quickly pour in the batter and return the pan to the oven.
- Bake for 20 minutes, or until the oven pancake is puffed and golden brown. Lower the oven temperature to 300 degrees F and bake another 5 minutes.
- Remove the Dutch Baby from the oven, top with additional fruit, and dust with powdered sugar or cinnamon sugar if desired. Cut into wedges and serve.
Notes
- Baking Tip: For the best puff, make sure the skillet is hot before adding the batter. The Dutch baby will rise dramatically in the oven and then naturally deflate as it cools.
- Banana: Use a ripe banana for the best flavor. A very ripe banana will add more sweetness and a stronger banana flavor.
- Serving Tip: Serve immediately from the oven with powdered sugar, sliced bananas, berries, maple syrup, or cinnamon sugar.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Delicious and easy! Unlike a traditional pancake which can be extremely filling and stuffing, this was light and delicious. I added one banana to the mixture and it came out tasty and nice. I can see how many fruits would be delicious with this mixture. Delish!
Ever have issues with excess butter sitting on top of the cake after preliminary bake?