Perfect Puffy Dutch Baby Pancake
An impressively puffy oven-baked pancake, known for its dramatic rise and golden, airy edges, perfect for a delightful breakfast or brunch.
Ingredients
- 3 large eggs room temperature
- 0.5 cup all-purpose flour
- 0.5 cup milk room temperature
- 1 tablespoon granulated sugar optional
- 0.5 teaspoon vanilla extract optional
- pinch of salt
- 2 tablespoons unsalted butter
- to taste powdered sugar for dusting
- to taste lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven to heat for at least 10 minutes.
- In a blender, whisk, or food processor, combine eggs, flour, milk, sugar (if using), vanilla (if using), and salt. Blend until smooth. Do not overmix. Let the batter rest for 5-10 minutes while the skillet heats.
- Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl to coat the bottom and sides as it melts.
- Pour the batter into the hot, buttered skillet.
- Immediately return the skillet to the oven and bake for 15-20 minutes, or until the pancake is dramatically puffed, golden brown around the edges, and set in the center. Avoid opening the oven door during baking.
- Carefully remove the Dutch baby from the oven. It will start to deflate almost immediately.
- Dust generously with powdered sugar and serve immediately with fresh lemon wedges. Add any desired toppings like fruit or syrup.
Notes
Ensure your cast iron skillet is very hot before adding the batter for maximum puff. Avoid opening the oven door during baking. For a sweeter batter, add a tablespoon of sugar to the flour mixture. Serve immediately.