Banana Dutch Baby Oven Pancake
Banana Dutch Baby Oven Pancake is a large puffed pancake, baked in a skillet, and perfect for breakfast or even dessert. Whip the ingredients in a blender, and in 5 minutes, this Dutch Baby is oven-ready and minutes away from serving. Utterly yummy!
Servings: 4 servings
Calories: 255kcal
Ingredients
- 3 eggs
- 1/2 ripe banana
- 1/2 cup all-purpose flour
- 1/2 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.
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