Easy Dutch Baby Pancake Recipe
A classic Dutch Baby pancake, also known as a German pancake, is a delightful cross between a pancake and a popover. Baked in a hot cast iron skillet, it puffs dramatically in the oven, creating a golden, crispy-edged, and custardy center dish that's perfect for a leisurely breakfast or brunch. It's surprisingly easy to make and looks incredibly impressive.
Ingredients
- 2 large eggs at room temperature
- 0.5 cup milk at room temperature
- 0.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- optional powdered sugar for dusting
- optional fresh berries for serving
- optional maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). Add 2 tablespoons of unsalted butter to a 10-inch cast iron skillet and place it in the oven to melt as the oven preheats.
- While the butter melts, prepare the batter. In a blender or large bowl, combine 2 large eggs, 1/2 cup milk, 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Blend until smooth and well combined, with no lumps.
- Once the butter is fully melted and shimmering, carefully remove the hot skillet from the oven. Swirl the butter to coat the bottom and sides evenly.
- Immediately pour the batter directly into the hot, buttered skillet.
- Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is dramatically puffed, golden brown, and crispy around the edges.
- Carefully remove the Dutch Baby from the oven. It will deflate quickly, which is normal.
- Serve immediately, dusted with powdered sugar and topped with fresh berries or a drizzle of maple syrup, if desired.
Notes
For best results, ensure your eggs and milk are at room temperature. Don't open the oven door while baking, as this can cause the pancake to deflate prematurely. Get creative with toppings like sautéed apples, cinnamon sugar, lemon juice, or chocolate chips for a twist.