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Dutch Baby Pancake Recipe

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5 from 57 reviews

This Dutch Baby Pancake is a light and fluffy oven-baked pancake with a slightly crisp, golden exterior and a soft, custardy interior. Made with simple ingredients like eggs, flour, milk, and butter, it’s flavored with vanilla and served with powdered sugar and fresh lemon wedges for a perfect balance of sweet and tangy. Baked in a hot cast-iron skillet, it puffs up impressively and makes a stunning breakfast or brunch centerpiece.

Ingredients

Batter Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For Cooking

  • 2 tablespoons butter

For Serving

  • Powdered sugar, for dusting
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven and skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or any ovenproof pan into the oven to heat up thoroughly while you prepare the batter. This ensures the pan is piping hot for an even crisp crust.
  2. Prepare the batter: In a blender, combine the eggs, all-purpose flour, milk, granulated sugar, vanilla extract, and salt. Blend until you achieve a smooth, lump-free batter. This step aerates the batter for a fluffy texture.
  3. Add butter to the heated skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around to fully coat the bottom and sides. The butter will melt quickly and create a flavorful base for the pancake.
  4. Pour batter and bake: Immediately pour the blended batter into the hot buttered skillet. Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch Baby is puffed up dramatically and golden brown on top.
  5. Serve: Once baked, remove the skillet from the oven and serve the Dutch Baby immediately. Dust it generously with powdered sugar and provide lemon wedges on the side for squeezing over each serving. The fresh lemon juice adds a bright, tangy contrast to the sweet pancake.

Notes

  • Using a cast-iron skillet is preferable for even heat distribution and crispiness but any ovenproof pan will work.
  • Serve the Dutch Baby hot and fresh out of the oven to enjoy its full puff and texture.
  • If you don't have a blender, whisk the batter vigorously by hand to combine all ingredients smoothly.
  • Variations can include adding fresh berries, cinnamon, or maple syrup as toppings instead of powdered sugar and lemon.
  • Be careful when handling the hot skillet to avoid burns.

Find it online: https://alinacooks.com/dutch-baby-pancake-recipe/