Dutch Baby Pancakes Recipe
Servings: 4 people
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter unsalted
- powdered sugar, fresh berries, maple syrup option toppings
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Place a 10-12 inch cast iron skillet (or ovenproof pan) in the oven while it heats.
Prepare the Batter (5 minutes)
- Combine eggs, flour, milk, sugar, vanilla, and salt in a blender. Blend for about 20 seconds until smooth. You can also whisk the ingredients together in a bowl, but blending gives a fluffier texture.
Melt the Butter (2 minutes)
- Once the oven is fully preheated, carefully remove the hot skillet and add the butter. Swirl the skillet to coat the bottom and sides as the butter melts.
Cook the Dutch Baby (20 minutes)
- Pour the batter into the hot skillet with the melted butter. Immediately place it back in the oven and bake for 18-20 minutes, until the Dutch baby is puffed up and golden brown at the edges.
Finish & Serve (5 minutes)
- Remove the Dutch baby from the oven. It will deflate slightly as it cools. Top with powdered sugar, fresh berries, or other toppings of your choice, and serve immediately.
Notes
This Dutch baby pancake is best enjoyed right out of the oven for maximum puff and crispiness!