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Dutch Baby Pancake Recipe

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4.9 from 705 reviews

This Dutch Baby Pancake is a fluffy and dramatic oven-baked treat, perfect for breakfast or brunch. Made with simple ingredients blended into a smooth batter and cooked in a hot cast-iron skillet, it puffs up beautifully in the oven and is served dusted with powdered sugar and fresh lemon wedges for a light, tangy finish.

Ingredients

For the Dutch Baby Pancake

  • 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
  • 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). Place a 10-inch cast-iron skillet or ovenproof pan inside the oven to heat while you prepare the batter. This ensures the butter will sizzle immediately, helping create the pancake’s signature puff.
  2. Blend the Batter: In a blender, combine the eggs, all-purpose flour, milk, granulated sugar, vanilla extract, and salt. Blend the mixture until fully smooth and creamy, ensuring no lumps remain for an evenly textured pancake.
  3. Prepare the Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around the bottom and sides of the skillet until melted and fully coating it. This step is crucial for adding flavor and preventing sticking.
  4. Pour the Batter: Immediately pour the blended batter into the hot skillet, distributing it evenly. The heat will start cooking the batter from the bottom up, giving it a crisp edge and soft center.
  5. Bake the Pancake: Return the skillet to the oven and bake for 20 to 25 minutes. The pancake will puff dramatically and turn a beautiful golden brown when ready. Avoid opening the oven door during baking to prevent it from deflating.
  6. Serve: Remove the Dutch Baby from the oven and serve immediately. Dust generously with powdered sugar and offer lemon wedges on the side to squeeze over for a fresh, citrusy contrast. Enjoy warm for the best texture and flavor.

Notes

  • Use a well-seasoned cast-iron skillet or ovenproof pan to ensure easy release and even cooking.
  • Do not open the oven door during baking to prevent the pancake from collapsing.
  • The pancake is best enjoyed immediately as it will deflate as it cools.
  • Lemon wedges add a lovely bright contrast to the sweet pancake but can be omitted according to preference.
  • For a dairy-free version, substitute the butter with a plant-based alternative and use a suitable milk.

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