Dutch Baby Pancake
A show-stopping oven-baked pancake that puffs up dramatically into a golden-brown bowl. Light, airy, and custardy, it's perfect for a special breakfast or brunch, served with a dusting of powdered sugar and a squeeze of fresh lemon.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Preheat Oven and Skillet: Place a 10-inch cast-iron skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C). Allowing the skillet to get screaming hot is the key to achieving the dramatic puff.
- 2
Step 2
- a.Prepare the Batter: While the oven preheats, combine the room temperature eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender. Blend on high for 30-45 seconds, or until the batter is completely smooth and frothy. If you don't have a blender, you can whisk vigorously in a large bowl until no lumps remain.
- 3
Step 3
- a.Melt Butter in Skillet: Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the unsalted butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the entire bottom and up the sides with the melted butter.
- 4
Step 4
- a.Bake the Pancake: Pour the batter into the center of the hot, buttery skillet all at once. Immediately return the skillet to the oven. Bake for 15-20 minutes, without opening the oven door. The pancake is done when it is dramatically puffed, with deep golden-brown, crispy edges and a soft, custardy center.
- 5
Serve Immediately: Carefully remove the skillet from the oven
- a.The pancake will begin to deflate almost immediately, which is normal. Dust generously with powdered sugar, squeeze fresh lemon juice over the top, slice into wedges, and serve right away.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best puff, ensure your skillet is extremely hot before adding the butter and batter.
- 2Room temperature eggs and milk are crucial; they create a lighter, more tender, and higher-rising pancake.
- 3Resist the urge to open the oven door while baking, as the sudden temperature change can cause the pancake to deflate prematurely.
- 4A blender is the fastest way to achieve a perfectly smooth, lump-free batter.
- 5Serve the Dutch baby immediately after it comes out of the oven to enjoy its impressive puff before it settles.
- 6If you don't have a cast-iron skillet, a 9x9 inch metal or ceramic baking dish will also work, though the puff may be slightly less dramatic.
Adapt it for your goals.
Savory
Omit the granulated sugar and vanilla extract. Add 1/4 cup of grated Parmesan or Gruyère cheese, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh chopped herbs (like chives or parsley) to the batter. Serve with bacon or a fried egg.
FruityFruity
After melting the butter in the skillet, arrange a layer of thinly sliced apples, pears, or a handful of berries on the bottom before pouring the batter over them. You may want to sprinkle the fruit with a little cinnamon sugar.
Whole WheatWhole Wheat
For a nuttier flavor and more fiber, replace half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.
ChocolateChocolate
Whisk 2 tablespoons of unsweetened cocoa powder in with the flour for a chocolate version. Serve with chocolate sauce and fresh raspberries.
Why this is on our healthy list.
Excellent Source of Protein
With three large eggs and milk, this pancake provides high-quality protein essential for muscle repair, growth, and overall body function.
Provides Quick Energy
The carbohydrates from the flour and sugar offer a readily available source of energy, making this a great option for a weekend breakfast to fuel your day.
Rich in Choline
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a key role in brain health, memory, and nervous system function.
Frequently asked questions
This is completely normal and expected! The dramatic puff is created by steam trapped inside the batter. As soon as it's removed from the oven's heat, the steam escapes and the structure collapses, leaving a delicious, custardy center. It's part of the charm of the dish.