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Dutch Baby Pancake Recipe

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4.5 from 84 reviews

This Dutch Baby Pancake is a delightful, oven-baked treat featuring a puffed, golden-brown base with a light, airy texture. Made with simple ingredients like eggs, flour, milk, and butter, it’s perfect for a comforting breakfast or brunch. Served warm with powdered sugar and lemon wedges, it combines a slight sweetness with a touch of tangy brightness.

Ingredients

For the Batter

  • 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: Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or an ovenproof pan inside to heat up; this ensures the pan is hot enough to create the signature puff and crispy edges.
  2. Prepare the batter: In a blender, combine the eggs, all-purpose flour, milk, granulated sugar, vanilla extract, and salt. Blend the mixture until it becomes completely smooth and free of lumps, which helps produce a light and airy pancake.
  3. Heat the butter: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around so it melts evenly and coats the bottom and sides of the pan to prevent sticking and promote browning.
  4. Pour and bake: Pour the blended batter into the hot, buttered skillet and immediately return it to the oven. Bake the pancake for 20 to 25 minutes until it puffs up dramatically and develops a beautiful golden-brown color.
  5. Serve: Take the Dutch Baby out of the oven and serve it right away. Dust with powdered sugar and provide lemon wedges on the side to squeeze over the pancake for a fresh, bright flavor contrast.

Notes

  • Use a well-preheated cast-iron skillet for the best puff and crispy edges.
  • Serve immediately as the pancake will begin to deflate as it cools.
  • Experiment with toppings like fresh berries, maple syrup, or whipped cream for variety.
  • If you don’t have a blender, whisk the batter vigorously by hand until smooth.
  • Be careful when handling the hot skillet to avoid burns.

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