Description
Dutch Baby, also known as German Pancake, is a large, fluffy pancake baked in a hot skillet. It puffs dramatically in the oven and deflates into a custardy, crisp-edged delight perfect for breakfast or brunch.
Ingredients
Units
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- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- Fresh berries or lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth (about 20–30 seconds).
- Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 18–20 minutes or until the pancake is puffed and golden brown.
- Remove from oven and let sit for a minute—it will deflate slightly.
- Dust with powdered sugar and serve with berries or lemon wedges if desired.
Notes
- Room temperature ingredients help the pancake rise better.
- Don’t open the oven door while baking or it may collapse prematurely.
- Great with maple syrup, fruit compote, or whipped cream.
Nutrition
- Serving Size: 1/4 of pancake
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg