August 26, 2021

Almond Dutch Baby Pancake

The batter for this dutch baby pancake morphs into a lovely vessel for toppings both sweet and savory, and oh, is it oh so versatile yet so simple. Who could possibly ask for more?

The batter for this almond dutch baby pancake morphs into a lovely vessel for toppings and oh, is it oh-so versatile yet very simple.

So far I’ve made this recipe both sweet and savory, from adding poached eggs and truffle oil, to this version that is lightly sweet, and paired with the juiciest, ripest, most tender, seasonal fruits.

Whether you go sweet or savory, no matter which way you decide, it will surely please.

Personally, I still haven’t gotten over the reactions these special pancakes produce. It gets me every single time I share this dish.

Oh! And let’s not forget about the excitement of cooking them!

The sizzling of the butter is sensational and when you pour the thin batter into the pan and transfer to the oven? Well, as soon as the oven door closes, is when the magic begins! As it cooks, the batter crawls up the sides of the pan and puffs over and above, reaching as if to touch the sky. Then, the center inflates as if it was taking a deep breath (AKA the steam trapped beneath the now, pancake pushes against the heated skillet surface then expands upwards in the center of the pan). Though, as soon as the time is ready and the edges of the pancake are golden brown, it is time to remove from the oven. Toppings are nearby, ready to embellish on the spot. Then you layer and dive in as soon as possible to truly enjoy the excitement and warmth this meal has to offer.

That said, I think it’s safe to say, (at least for me haha) it brings all sorts of joys! (But you’ll have to try for yourself! And if you already know, you know.)

“It was like the way you wanted sunshine on Saturdays, or pancakes for breakfast. They just made you feel good.”
— Sarah Addison Allen

Almond Dutch Baby Pancake



  • 6 eggs
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 3 Tbs granulated sugar (or monk fruit sweetener)
  • 1 tsp almond extract
  • 1/4 cup salted butter

Suggested Toppings:

  • Maple syrup or honey
  • Powdered sugar (to preference)
  • Raspberries
  • Blackberries
  • Blueberries
  • Figs
  • Pitted Cherries
  • Plums
  • Peach slices
  • Banana slices


1. Preheat an oven-safe, 10″ skillet (cast iron pans are ideal for the way they retain heat!) in the oven at 425°F. (You want it to be nice and hot for when it’s time for the butter and batter.)
2. In a blender, mix eggs, flour, milk, almond extract and sugar for 30 seconds on low. Set aside.
3. When the oven and pan are preheated, quickly remove the pan from the oven and slather the butter to coat the bottom and inner sides of the pan. Allow the bottle to melt completely. Return the blender mixture and immediately pour into the pan. Transfer the pan back into the oven.
4. Bake for 18-20 minutes or until golden and beautifully puffed. Reduce the heat to 300°F then cook for an additional 5 minutes.
5. When ready, remove from oven and garnish to preference. Drizzle with maple syrup and dust generously with powdered sugar.
6. Share and serve as soon as possible! Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.