Dutch Baby Pancake

Dutch Baby Pancake

A puffed, custardy skillet pancake with crisp edges, baked in minutes with pantry staples.

Total 30 min Makes 4 servings Calories 230/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This oven-baked pancake rises dramatically around the edges while staying soft and eggy in the center. It bakes in a hot buttered skillet, creating a crackly golden rim that contrasts with the tender middle. Serve warm with a dusting of powdered sugar, lemon juice, or fresh fruit for breakfast or brunch.

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 2 tablespoons powdered sugar, for dusting
  • 1 lemon, cut into wedges, for serving

Method

  1. Place a 9-inch cast iron or oven-safe skillet in the oven and preheat to 425°F (220°C).

  2. In a blender or large bowl, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk until smooth and no lumps remain.

  3. Let the batter rest at room temperature while the oven finishes preheating, about 10 minutes.

  4. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.

  5. Pour the batter into the center of the hot buttered skillet.

  6. Bake until the edges are puffed and deep golden brown and the center is set, 18 to 20 minutes.

  7. Remove from the oven and dust generously with powdered sugar. Serve immediately with lemon wedges.

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    Dutch Baby Pancake

    This oven-baked pancake rises dramatically around the edges while staying soft and eggy in the center. It bakes in a hot buttered skillet, creating a crackly golden rim that contrasts with the tender middle. Serve warm with a dusting of powdered sugar, lemon juice, or fresh fruit for breakfast or brunch.

    30 min 4 servings 230 cal

    Ingredients

    • 3 large eggs
    • 1/2 cup all-purpose flour
    • 1/2 cup whole milk, room temperature
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons unsalted butter
    • 2 tablespoons powdered sugar, for dusting
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Place a 9-inch cast iron or oven-safe skillet in the oven and preheat to 425°F (220°C).

    2. 2

      In a blender or large bowl, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk until smooth and no lumps remain.

    3. 3

      Let the batter rest at room temperature while the oven finishes preheating, about 10 minutes.

    4. 4

      Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.

    5. 5

      Pour the batter into the center of the hot buttered skillet.

    6. 6

      Bake until the edges are puffed and deep golden brown and the center is set, 18 to 20 minutes.

    7. 7

      Remove from the oven and dust generously with powdered sugar. Serve immediately with lemon wedges.