Banana Dutch Baby Oven Pancake
This Banana Dutch Baby Pancake is a puffed oven pancake made in a skillet with ripe banana, cinnamon, and simple pantry ingredients. Blend the batter in minutes, bake until golden and puffed, and serve warm with powdered sugar, fresh fruit, or maple syrup.
Servings: 4 servings
Calories: 255kcal
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.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 172mg | Sodium: 70mg | Fiber: 1g | Sugar: 7g