Dutch Baby Pancake
Bake a fluffy Dutch baby pancake with crisp golden edges and a soft center. Easy, impressive, and perfect with syrup, jam, or fresh berries.
Equipment
- Blender or food processor
- 9-10 inch oven-safe skillet (cast iron works best)
- Knife or pizza cutter
- Serving plate (optional)
Ingredients
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter
- ½ teaspoon powdered sugar for serving
- fresh berries for serving
Instructions
- Add the flour, milk, eggs, sugar, vanilla extract, and salt to a blender or food processor. Blend for about 10 seconds, then scrape down the sides and blend again for another 10 seconds until the batter is smooth. The batter will be thin and pourable.½ cup all-purpose flour, ½ cup whole milk, 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 2 tablespoons unsalted butter
- Leave the batter in the blender and allow it to rest for 20-25 minutes. This resting time helps the flour absorb the liquid and improves the texture of the pancake.
- While the batter is resting, place a 9-10 inch oven-safe skillet on the middle rack of your oven. Remove any racks above it to allow space for the pancake to rise. Preheat the oven to 425°F (220°C) with the skillet inside.
- Once the oven is hot, carefully remove the skillet using oven mitts and place it on the stovetop. Add the butter and swirl the pan until it melts and coats the bottom and sides of the skillet.
- Pour the rested batter into the hot skillet over the melted butter. Tilt the pan slightly if needed to ensure the batter spreads evenly.
- Place the skillet back into the oven and bake for 15-20 minutes, or until the Dutch baby pancake is puffed, golden on top, and deeper brown around the edges.
- Remove from the oven and serve immediately. Dust with powdered sugar and slice into wedges. Serve with maple syrup, jam, or your favorite toppings.½ teaspoon powdered sugar, fresh berries
Notes
Tips and Tricks
- Preheat the skillet. A very hot pan is key to achieving the dramatic puff.
- Don’t open the oven door. This can cause the Dutch baby to deflate before it finishes baking.
- Serve immediately. Dutch babies look their most impressive straight out of the oven as they slowly settle.
- Try sweet toppings. Fresh berries, lemon juice, whipped cream, or chocolate sauce all work beautifully.
- Make it savory. Skip the sugar and vanilla and top with cheese, herbs, or sautéed vegetables.
- Use room temperature ingredients. This helps the batter blend smoothly and rise better in the oven.
Nutrition
Calories: 414kcalCarbohydrates: 49gProtein: 12gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 223mgSodium: 679mgPotassium: 242mgFiber: 3gSugar: 22gVitamin A: 754IUVitamin C: 2mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!
