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dutch baby pancake with rhubarb

dutch baby pancake with honey roasted rhubarb

How to make the best dutch baby pancake! With optional honey roasted rhubarb and powdered sugar on top. An easy and impressive weekend breakfast or brunch!

Course Breakfast, brunch, Dessert
Cuisine American, german
Keyword mother's day
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 large pancake
Calories 1057 kcal
Author Trish Bozeman

Ingredients

For the dutch baby pancake

  • 1/2 cup all-purpose flour
  • 2 Tbsp superfine sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • a few gratings of nutmeg
  • 2 large eggs, lightly beaten
  • 1/2 cup + 2 Tbsp whole milk
  • 4 Tbsp unsalted butter, melted, divided**
  • 1/2 tsp pure vanilla extract

For the honey roasted rhubarb

  • 2 small rhubarb stalks, cut into 1" pieces*
  • 1 Tbsp honey

Optional

  • confectioner's sugar for dusting

Instructions

For the honey roasted rhubarb

  1. Preheat oven to 350 degrees F.

  2. Toss the rhubarb and honey together in a medium bowl until evenly coated. Cover a baking sheet with parchment paper and spread out rhubarb evenly. Place in the heated oven, along with a 12″ cast-iron skillet. Roast rhubarb for 15 minutes, stirring halfway. Remove and set aside to cook the pancake. Increase the heat to 450 degrees F to preheat the skillet.

For the dutch baby pancake

  1. If you are skipping the rhubarb topping, preheat the oven to 450 degrees F and heat a cast iron skillet in the oven.

  2. Prepare your dough. Whisk together the flour, sugar, cinnamon, salt, and nutmeg in a bowl, mixing well. Add the eggs, milk, 1½ Tablespoons of the butter, and the vanilla and whisk until smooth.

  3. When skillet is heated, carefully remove it from the oven and lower the oven temperature to 425 degrees F.

  4. Add the remaining 2½ Tablespoons of butter to the skillet, swirl to coat the bottom, and then pour the batter into the skillet. Quickly but carefully return the skillet to the oven and bake for 10 to 12 minutes, until puffed and golden brown.

  5. Carefully remove the skillet from the oven. Generously dust the top of the “bubble” with confectioners’ sugar, top with rhubarb, and serve immediately.

Recipe Video

Recipe Notes

*2 small rhubarb stalks will yield about 1 heaping cup of chopped rhubarb

**If using salted butter, omit the salt in the dutch baby batter

Nutrition Facts
dutch baby pancake with honey roasted rhubarb
Amount Per Serving
Calories 1057 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 35g 175%
Cholesterol 556mg 185%
Sodium 1207mg 50%
Potassium 678mg 19%
Total Carbohydrates 101g 34%
Dietary Fiber 3g 12%
Sugars 49g
Protein 26g 52%
Vitamin A 46.7%
Vitamin C 9.9%
Calcium 30.3%
Iron 28.4%
* Percent Daily Values are based on a 2000 calorie diet.