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Dutch Baby Pancake Recipe

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This Dutch Baby Pancake recipe features a puffy, golden-brown oven-baked pancake with a light, custardy texture. Made with simple ingredients like eggs, flour, and milk, it's blended smooth and baked in a hot cast iron skillet to achieve a dramatic rise. Served with butter, maple syrup, powdered sugar, lemon juice, whipped cream, and fresh berries, it makes a stunning and delicious breakfast or brunch for six.

Ingredients

Batter

  • 6 large eggs
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 4 tablespoons salted butter

For Serving

  • Additional salted butter
  • Maple syrup
  • Powdered sugar
  • Lemon juice
  • Whipped cream
  • Fresh berries

Instructions

  1. Preheat the skillet and oven: Place a 12-inch cast iron skillet on the center rack of your oven and preheat the oven to 425°F (220°C). This ensures the skillet is piping hot to help the pancake rise perfectly.
  2. Blend the ingredients: In a blender, combine the 6 large eggs, 1 cup all purpose flour, 1 cup whole milk, 2 teaspoons vanilla extract, and a pinch of sea salt. Blend until the batter is completely smooth, about 1-2 minutes. Alternatively, whisk all ingredients in a large bowl for 4-5 minutes until smooth and slightly frothy.
  3. Butter the skillet and add the batter: Using oven mitts, carefully remove the hot skillet from the oven and add 4 tablespoons of salted butter. Swirl the skillet so the butter melts and coats the surface evenly. Immediately pour the blended batter into the sizzling butter. Return the skillet to the oven.
  4. Bake the Dutch Baby pancake: Bake the batter for 20-25 minutes until the pancake is puffed up, golden brown, and cooked through. Avoid opening the oven while baking to prevent it from deflating.
  5. Serve and enjoy: Remove the skillet from the oven and cut the Dutch Baby pancake into 6 wedges. Serve immediately with your choice of toppings such as maple syrup, powdered sugar, a squeeze of lemon juice, whipped cream, and fresh berries for a fresh and flavorful finish.

Notes

  • Use a well-seasoned cast iron skillet for best results and to prevent sticking.
  • Do not open the oven door during baking to maintain the rise.
  • The pancake will deflate slightly as it cools, so serve right away.
  • Feel free to customize toppings according to your preference.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.

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