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Dutch Baby Oven Backed Pancakes

Enjoy this German classic dish without worrying about your blood sugar.
Servings 1 8" Pancake
Prep Time 20 mins


  • 2 tablespoons unsalted Butter
  • 2 Whole Eggs
  • 3/8 cup Whole Milk
  • 3/8 cup Carbalose flour
  • 1 tablespoon Sugar Substitute (optional, based on toppings)
  • 1/2 teaspoon vanilla bean paste or extract (optional, based on toppings)
  • A pinch of salt


  • Preheat the oven to 400℉ with the oven proof pan in the oven. While your oven and pan are heating, begin making the batter.
  • Combine all the ingredients together and blend for 30 seconds. If using a mixer, use a whisk attachment, or use a blender or food processor. It is very important to add air to the batter so that steam will be created during the baking process. This is what creates the puffed walls you are looking for. Set aside and rest the batter for 15 minutes.
  • After the rest period, remove the pan from the oven and add the butter. Return the pan to the oven melting the butter to just bubbly.
  • Remove the pan and swirl the butter to cover the sides of the pan.
  • Pour the batter into the pan and return to the oven.
  • Bake for 18-22 minutes, or until the pancake is puffed and golden. DO NOT OPEN THE OVEN DURING BAKING FOR THE FIRST 18 MINUTES!
  • Serve immediately with toppings of your choice.



To obtain the trademark puffed up sides, keep in mind your batter to pan size ratio. Our recipe takes this into account but your results may vary depending on the this factor. Be sure to adjust the yield to your pan size.
Topping recommendations:
  • Sweet
    • Powdered sugar substitute and lemon juice
    • Fresh berries or other fruit
    • Warm applesauce
    • Berry Butter - See our video
    • Toasted nuts and Grated Coconut
  • Savory
    • Chicken, Artichoke and Cream cheese
    • Sausage and Peppers
    • Ham and Swiss Cheese