Go Back
–+ servings
Dutch Baby pancake Slice of Dutch baby pancake topped with powdered sugar, fresh raspberries and blueberries, and a drizzle of syrup.

Dutch Baby Pancake

This Dutch Baby pancake is simple to make yet feels fancy, making it perfect for a special breakfast or weekend brunch.
5 from 1 vote
Print Pin
Course: Breakfast, Brunch
Cuisine: American
Keyword: brunch recipe, Dutch baby pancake, easy breakfast, pancake recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 229kcal
Cost: $2

Ingredients

  • 3 large eggs large eggs are preferred for fluffiness
  • ⅔ cup whole milk adds moisture and smooth texture
  • ⅔ cup all-purpose flour gives structure to the pancake
  • 2 tablespoon sugar adds sweetness
  • ¼ teaspoon salt enhances flavor
  • ½ teaspoon vanilla extract for flavor depth
  • 2 tablespoon butter helps create a golden brown crust

Instructions

  • Preheat the oven to 425ºF and place a 10-inch cast iron skillet inside to warm up.
  • In a blender, combine the eggs, milk, flour, sugar, salt, and vanilla extract. Blend until smooth and free of lumps. Let the batter rest at room temperature.
    Blender filled with pancake batter ingredients, including eggs and flour
  • Carefully remove the hot skillet from the oven, add the butter, and swirl it around to coat the bottom and sides of the skillet. Return the skillet to the oven for 30-60 seconds, allowing the butter to brown (but not burn).
    Butter melting in a hot skillet, beginning to sizzle
  • Take the skillet out of the oven again and evenly swirl the melted butter across the skillet. Quickly pour the prepared batter into the skillet.
    Pouring pancake batter into a hot skillet, ready for baking
  • Return the skillet to the oven and bake for 14-15 minutes, or until the Dutch Baby is golden brown, with puffed edges and a slightly risen center.
    A perfectly golden, puffy Dutch baby pancake fresh from the oven in a cast iron skillet.
  • Remove from the oven, slice into 4-6 pieces, and serve with maple syrup and fresh berries, if desired.

Notes

This Dutch Baby pancake is an impressive and easy breakfast that pairs wonderfully with fresh fruit and maple syrup. It's a fantastic way to start your day with something indulgent yet simple!

Nutrition

Serving: 1serving | Calories: 229kcal (11%) | Carbohydrates: 24g (8%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Monounsaturated Fat: 4g | Cholesterol: 115mg (38%) | Sodium: 260mg (11%) | Potassium: 170mg (5%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 350IU (7%) | Vitamin C: 1mg (1%) | Calcium: 55mg (6%) | Iron: 1mg (6%)
Tried this recipe?Pin it on @Pinterest