Dutch Baby Pancake

5 from 3 reviews

The best Dutch Baby Pancake is light, fluffy, made with simple ingredients and baked in one single pan. Dutch Baby Pancakes are a great breakfast, brunch or dessert your family will love

Course Breakfast, Brunch, Dessert

Cuisine German

Keyword Dutch Baby Pancake, Dutch Baby Pancake Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 278kcal

Author Chef Kathy McDaniel

Ingredients

2 large eggs at room temperature
½ cup all-purpose flour
½ cup whole milk at room temperature
3 tablespoons sugar
Pinch of salt
½ teaspoon vanilla extract
3 tablespoons unsalted butter

Toppings (Pick your favorite)

Confectioners’ sugar
3 cups mixed berries or other fruit
Jam
Lemon wedges

Instructions

Preheat the oven to 375 degrees Fahrenheit.
In a blender, combine the eggs, flour, milk, sugar, salt and vanilla and blend until the mixture is smooth. This can also be done by hand.
Place the butter in a 10-inch cast iron skillet or baking dish and place it in the oven, (you can do this on the stove top also). As soon as the butter has melted, take the skillet from the oven (carefully as it will be hot) and add the pancake batter to the pan. Return the skillet to the oven and bake for 20 minutes or until puffed up in the center and golden around the edges. Do not open the oven while baking.  Remove from the oven and serve dusted with confectioners’ sugar, lemon wedges and berries

Notes

Use milk and eggs at room temperature.
Resting the batter for about 10 minutes before baking helps the pancake rise beautifully. Although this is not a required step, it's something I do when I have time. Before pouring the batter into the hot skillet, give it a quick mix in the blender (or whisk it).
You can make the pancake batter in a blender or by hand. Both methods work as long as you make sure you incorporate enough air into the batter by whisking the ingredients together vigorously.
Make sure your oven and skillet are HOT before pouring the batter.

Nutrition