Description
Dutch Baby Pancakes are oven-baked pancakes with a puffed, golden-brown crust and a soft, custardy center. Made with a simple batter of eggs, flour, and milk, they’re an impressive and delicious way to elevate breakfast or brunch with minimal effort.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- Optional toppings: fresh fruit, maple syrup, lemon wedges
Instructions
Preheat oven to 425°F (220°C). Place a 10- or 12-inch cast iron or oven-safe skillet inside to heat.
- In a blender or bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth.
- Carefully remove the hot skillet from the oven and add butter, swirling to coat the pan as it melts.
- Immediately pour the batter into the skillet and return it to the oven.
- Bake for 18–22 minutes until the pancake is puffed and golden around the edges.
- Remove from oven and serve immediately. Top with powdered sugar, berries, syrup, or lemon juice as desired.
Notes
- Preheating both the oven and skillet is crucial for the pancake to puff properly.
- Serve immediately—the pancake will deflate slightly as it cools.
- Let refrigerated batter come to room temperature before baking for best rise.
- Use non-dairy milk or gluten-free flour for dietary adaptations.
- Try savory toppings by omitting sugar and vanilla from the batter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1/4 of pancake
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
