Dutch Baby Pancake
This Dutch Baby Pancake recipe is a light, airy oven-baked pancake with crisp golden edges and a soft, custardy center. Dramatically puffed straight from the oven, this easy Dutch Baby is made with simple pantry ingredients and requires no flipping. Perfect for brunch or special breakfasts, it’s ready in about 30 minutes and can be customized with sweet or savory toppings.
- Prep Time: 5–10 minutes
- Cook Time: 18–22 minutes
- Total Time: 25–30 minutes
- Yield: 3–4 servings
- Category: Breakfast, Brunch, Dessert
- Method: Oven-Baked
- Cuisine: German-American
- Diet: Vegetarian
Ingredients
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3 large eggs
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¾ cup whole milk
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¾ cup all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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3 tablespoons unsalted butter
Optional Toppings:
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Powdered sugar
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Fresh berries
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Maple syrup
- Fresh lemon juice
Instructions
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Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside the oven to heat.
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In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend or whisk until smooth and slightly frothy.
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Carefully remove the hot skillet from the oven and add butter, swirling until fully melted and coating the pan.
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Immediately pour the batter into the hot skillet over the melted butter.
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Return the skillet to the oven and bake for 18–22 minutes, until puffed and golden brown around the edges.
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Do not open the oven door during baking to prevent deflating.
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Remove from the oven and serve immediately with desired toppings.
Notes
A fully preheated skillet is essential for achieving the signature dramatic puff.The pancake will naturally deflate after removing from the oven — this is normal.Batter can be prepared up to 24 hours ahead and refrigerated; whisk before using.For a savory version, omit sugar and vanilla and add herbs or cheese to the batter.
Find it online: https://cookibly.com/dutch-baby-pancake/
