Description

Dutch Baby Pancakes are a fluffy, oven-baked pancake with puffed edges and a custardy center, perfect for a delightful breakfast or brunch. This recipe features a simple batter made from eggs, flour, milk, and sugar, baked in a hot cast-iron skillet to achieve its signature dramatic rise and golden color. Serve with your favorite toppings such as powdered sugar, fresh fruit, syrup, lemon juice, or whipped cream for a versatile and indulgent treat.

Ingredients

Scale

Main Ingredients

3 large eggs
½ cup all-purpose flour
½ cup whole milk
¼ teaspoon salt
2 tablespoons granulated sugar
½ teaspoon vanilla extract
2 tablespoons unsalted butter

Optional Toppings

Powdered sugar
Fresh fruit (such as berries or sliced fruit)
Syrup
Lemon juice
Whipped cream

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe frying pan inside the oven while it heats to ensure the pan becomes very hot.
Beat the eggs: In a large mixing bowl, whisk the eggs until they are well beaten and frothy, approximately 1-2 minutes.
Make the batter: Add the all-purpose flour, whole milk, salt, granulated sugar, and vanilla extract to the beaten eggs. Whisk together until the batter is smooth and free of lumps.
Melt the butter in the hot pan: Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter and swirl the pan to fully coat the bottom and sides as the butter melts.
Add the batter: Pour the prepared batter into the hot, buttered skillet, spreading it evenly across the pan.
Bake: Immediately return the skillet to the oven and bake for 20-25 minutes, until the pancake is puffed up and golden brown around the edges. Do not open the oven door during baking to avoid deflation.
Cool slightly: Remove the Dutch baby from the oven and allow it to cool slightly before slicing.
Serve: Serve warm, topped with your choice of powdered sugar, fresh fruit, syrup, lemon juice, or whipped cream.

Notes

Using a cast-iron skillet or heavy oven-safe pan is essential for best results as it retains heat better.
Do not open the oven door during baking to prevent the Dutch baby from collapsing.
Serve immediately to enjoy the pancake at its puffiest and freshest.
Feel free to customize toppings to suit your taste preferences.
This recipe can easily be doubled for a larger serving size but may require a larger pan and adjusted cooking times.