Description
A Dutch Baby Pancake is a light, fluffy oven-baked pancake with a dramatic puffed-up appearance. This recipe combines simple ingredients like eggs, flour, milk, and sugar, baked in a hot cast-iron skillet to create a golden, crisp-edged treat perfect for breakfast or brunch. It’s served with a variety of optional toppings such as powdered sugar, fresh fruit, syrup, lemon juice, or whipped cream.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For Cooking
- 2 tablespoons unsalted butter
Optional Toppings
- Powdered sugar
- Fresh fruit
- Syrup
- Lemon juice
- Whipped cream
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe frying pan inside the oven to heat thoroughly for crisp edges and consistent cooking.
- Whisk the eggs: In a large mixing bowl, whisk 3 large eggs until well beaten and frothy, around 1-2 minutes, to incorporate air for a light texture.
- Make the batter: Add ½ cup all-purpose flour, ½ cup whole milk, ¼ teaspoon salt, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract to the eggs. Whisk until the batter is smooth and lump-free.
- Prepare the hot skillet: Once the oven reaches 425°F, carefully remove the hot skillet using oven mitts. Add 2 tablespoons unsalted butter to melt completely, swirling to coat the bottom and sides.
- Pour the batter: Immediately pour the prepared batter into the hot butter-coated skillet to ensure even distribution.
- Bake: Return the skillet to the oven and bake for 20-25 minutes, or until the sides have puffed up and turned golden brown. Do not open the oven during baking to avoid deflating.
- Cool slightly: Remove the Dutch baby from the oven and let it cool for a few minutes before slicing.
- Serve: Serve immediately with optional toppings like powdered sugar, fresh fruit, syrup, lemon juice, or whipped cream for added flavor.
Notes
- Use a well-heated cast-iron skillet for best puffing and crispy edges.
- Do not open the oven door during baking to prevent the pancake from deflating.
- The pancake will deflate slightly when removed from the oven; serve immediately for the best texture.
- Feel free to customize with your favorite toppings to suit your taste.
- If you don’t have a cast-iron skillet, another oven-safe heavy pan will work but may affect puffiness.
