Punjabi Dutch Baby Pancake

Light and satisfying breakfast perfect for busy mornings.

Prep: 10 min
Cook: 54 min
Total: 1 hr 4 min
Servings: 6
Medium
Breakfast Indian Vegan Gluten-Free Low-Carb
By Fresh Kitchen Recipes | Published Sep 19, 2025

Ingredients

6 servings
  • 2 tbsp sugar
    Sub: use honey instead
  • 1 cup blueberries
    Sub: use raspberries
  • 8 leaves curry leaves
    Sub: use bay leaves
  • 1 tsp vanilla extract
  • 3 large eggs

    Suggested swaps

    Flax eggs · 1:1 ratio — 1 tbsp ground flax + 3 tbsp water per egg; let sit 5 min
    Applesauce · 1:1 ratio — ¼ cup applesauce per egg; adds moisture and sweetness
  • 1 medium avocado
  • 1 cup milk
    Sub: use oat milk instead
  • 4 pods cardamom

Instructions

1

Slice fresh fruit and arrange on top.

2

Flip and cook until golden brown on both sides.

3

Pour batter onto the pan and cook until bubbles form on the surface.

4

Toast bread until golden.

5

Beat the eggs with a pinch of salt and pepper.

6

Fold the wet ingredients into the dry until just combined.

7

Cook over low heat until eggs are just set.

Tips & Notes

Don't overmix the batter — lumps are fine for fluffy results.

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Nutrition Information
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Per serving

Calculating nutrition from ingredients...

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.