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Dutch Baby Pancake Recipe

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4.3 from 5 reviews

This Dutch Baby Pancake recipe is a delightful and impressive breakfast treat featuring a puffy, golden-brown oven-baked pancake with a custard-like center. Made with simple ingredients like eggs, flour, milk, and vanilla, it’s baked in a hot cast iron skillet for a crispy, buttery edge. Serve it topped with powdered sugar, fresh berries, lemon juice, maple syrup, and whipped cream for a perfect morning indulgence.

Ingredients

For the Dutch Baby Pancake

  • 6 large eggs
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 4 tablespoons salted butter, plus more for serving

For Serving

  • Maple syrup
  • Powdered sugar
  • Lemon juice
  • Whipped cream
  • Fresh berries

Instructions

  1. Preheat the skillet and oven: Place a 12-inch cast iron skillet in the center rack of the oven and preheat the oven to 425°F (220°C) to get the skillet hot and ready for baking.
  2. Blend the ingredients: In a blender, combine the eggs, all purpose flour, whole milk, vanilla extract, and a pinch of sea salt. Blend until the batter is completely smooth, about 1-2 minutes. Alternatively, whisk together the ingredients in a large bowl until smooth, which may take 4-5 minutes.
  3. Butter the skillet and add the batter: Carefully remove the hot skillet from the oven and add the 4 tablespoons of salted butter. Return the skillet to the oven until the butter is melted and bubbling. Then, pour the prepared batter into the skillet and immediately place it back in the oven.
  4. Bake the pancake: Bake the batter in the hot oven for 20-25 minutes until the pancake is puffed up, golden brown, and crispy on the edges.
  5. Serve and enjoy: Remove the Dutch Baby Pancake from the oven, cut it into 6 wedges, and serve immediately topped with your choice of maple syrup, powdered sugar, fresh lemon juice, whipped cream, and fresh berries.

Notes

  • Be sure your skillet is oven safe and preheated to ensure the pancake puffs up beautifully.
  • Use whole milk for the richest flavor and best texture.
  • You can substitute the butter for a dairy-free alternative to suit dietary needs.
  • Serve immediately after baking as the pancake starts to deflate once out of the oven.
  • Try adding cinnamon or nutmeg to the batter for extra flavor.

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