Indulge in a unique breakfast that doubles as dessert with our Dutch Baby Pancake with Oreos! This mouthwatering creation features a soft and fluffy pancake studded with delicious cookie pieces in every bite. It’s a crave-worthy combination of taste and texture that’s sure to satisfy your sweet tooth.
Each slice of this decadent Dutch baby offers a heavenly blend of softness from the pancake and crunchiness from the cookies — it’s simply irresistible!
Table of Contents
- What Is a Dutch Baby Pancake?
- Why You’ll Love This Dutch Baby Pancake with Oreos
- What’s In a Dutch Baby Recipe?
- How to Make an Easy Dutch Baby Pancake Recipe
- Tips and Tricks
- Common Questions About Dutch Baby Pancakes with Oreo Cookies
- More Sweet Breakfast Recipes
- Dutch Baby Pancake with Oreo Cookies Recipe
What Is a Dutch Baby Pancake?
A Dutch baby pancake, also known as a German pancake or a Dutch puff, is a large pancake made in a skillet. Dutch babies, like American pancakes, use a simple batter made of eggs, flour, milk, and sugar.
However, instead of cooking them into thin discs on a griddle or skillet, you bake them in the oven. As a result, they rise and become super fluffy.
When finished, the Dutch baby is golden and crisp on the outside with a soft, custard-like center, like a soufflé. Think of it as a pancake, soufflé, crepe, and popover all rolled into one!
Serve your Dutch baby pancake warm with a dusting of powdered sugar, fresh fruit, or syrup. It makes for a truly drool-worthy breakfast or brunch!
Why You’ll Love This Dutch Baby Pancake with Oreos
- It looks like it came from a fancy café, but it’s super easy to make.
- Just a handful of simple ingredients are all you need.
- Quick to prepare, it bakes in less than 20 minutes.
- Sweet Oreo cookies stud every bite!
- One pancake makes enough to feed a crowd.
What’s In a Dutch Baby Recipe?
Traditional Dutch baby pancake recipes consist of a simple, buttery batter. But you already know we had to spruce ours up and make it extra sweet! Here’s what you need for our pancakes with Oreo recipe:
- Large Eggs – These help create a rich flavor and help the pancake hold its shape.
- Milk – We recommend using whole milk for the richest flavor and creamiest texture. However, any milk you have on hand will work.
- All-Purpose Flour – Substitute a 1:1 gluten-free all-purpose flour alternative to make this recipe gluten-free.
- Salt – Just a pinch helps enhance the flavor of the ingredients.
- Butter – We use unsalted butter in the batter as well as to coat the skillet to prevent the pancake from sticking.
- Oreos – Not found in your standard Dutch baby pancake recipe, we adore Oreos and think they make everything better! The cream replaces the need for sugar while also making the batter extra smooth. Then, we sprinkle more on top for added flavor and crunch.
- Toppings – Powdered sugar, fresh whipped cream, maple syrup, chocolate sauce, and fresh berries like strawberries, blueberries, blackberries, and raspberries take this recipe to the next level, making it a mouthwatering treat!
How to Make an Easy Dutch Baby Pancake Recipe
We love to serve this quick Dutch baby pancake with Oreo cookies for holiday gatherings and weekend brunch!
- Prepare. Preheat the oven before you begin.
- Make the pancake batter. Add the dry ingredients, part of the butter, and the cream from a few Oreo cookies to a blender. Pulse until smooth, and set the mixture aside.
- Melt the butter. Heat a cast-iron skillet over high heat, allowing it to get super hot. Then, add the remaining butter. It should melt quickly and become foamy!
- Bake. Pour the Dutch baby batter into the skillet, and sprinkle the crushed Oreos on top. Transfer the skillet to the preheated oven, and bake until the pancake has puffed up and turned golden brown.
- Serve. Remove your pancake with Oreos from the oven, add your favorite toppings, and enjoy warm!
Tips and Tricks
- Use room temperature ingredients. For easy mixing, let the milk and eggs sit out and come to room temperature before combining the ingredients.
- Preheat the skillet. You want your skillet to be super hot before adding the batter. This is crucial for the butter to become foamy and create the signature crisp edges and fluffy rise.
- Swap out the cast iron. Don’t have a cast iron skillet? No worries! Any large, oven-safe skillet will work great.
- Whisk by hand. If you don’t have a blender or food processor available, you can whisk the ingredients by hand. Just be sure there are no lumps in the batter!
- Serve hot. For the best taste and texture, serve your Dutch baby pancake immediately. The longer it sits and cools the more likely it is to deflate
Common Questions About Dutch Baby Pancakes with Oreo Cookies
Yes! Dutch babies have a delicious eggy flavor that complements nearly any other ingredient that you might want to add into the batter.
The most common reason a Dutch baby does not rise is that the skillet was not hot enough when adding the batter. You want it to be practically steaming for the liquid batter to steam and rise before cooking all the way through.
This recipe is best served fresh. However, leftovers will stay fresh in an airtight container in the refrigerator for up to five days. Or, freeze them for up to two months. Just let them thaw in the fridge overnight before serving!
The primary difference between a Dutch baby and clafoutis is the texture. Clafoutis is rich and tender while a Dutch baby has a more crisp texture.
People typically serve Dutch babies sweet, while most commonly, they make Yorkshire pudding recipes savory. Additionally, you prepare Dutch baby pancakes in a large skillet while you divide Yorkshire puddings into single servings. Finally, we make Dutch babies with butter as the primary fat, and Yorkshire pudding uses beef drippings.
More Sweet Breakfast Recipes
On the hunt for more sweet morning goodness? We’ve got your back with more decadent ways to start your day!
- Cinnamon Crunch Bagel French Toast Casserole
- Biscoff Cinnamon Rolls
- Cannoli Baked French Toast
- Pecan Pie Croissant Bread Pudding
Dutch Baby Pancake with Oreo Cookies
Ingredients
- 1 cup whole milk
- 4 large eggs
- 1 cup all-purpose flour
- 4 Tablespoons unsalted butter melted and divided
- 1/2 teaspoons salt
- 8 Oreo cookies + add more or less to taste
- Optional: powdered sugar, maple syrup, and fresh berries for topping
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- In a blender add the milk, eggs, flour, 2 Tablespoons butter, salt, and the cream from 6 Oreo cookies. Blend until smooth. Set aside for 10 minutes.1 cup whole milk, 4 large eggs, 1 cup all-purpose flour, 4 Tablespoons unsalted butter, 1/2 teaspoons salt
- Heat a 10-inch cast-iron skillet over high heat. Add the remaining butter, and allow it to melt. The skillet should be HOT allowing the butter to melt quickly and become foamy.
- Pour the batter into the skillet, and sprinkle the Oreos on top.8 Oreo cookies + add more or less to taste
- Bake 15-18 minutes or until the pancaked has puffed up and turned golden brown.
- Remove the skillet from the oven, add the desired toppings, and enjoy.Optional: powdered sugar,
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe. Made it for some guests for brunch. Everyone loved it and there were no leftovers. My husband keeps asking me to make it again and again