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Dutch Baby Pancake

Irresistible Dutch Baby Pancake: A Fluffy Breakfast Treat

This Dutch Baby Pancake is a fluffy breakfast treat that's simple to make and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large eggs Vital for structure and leavening; using room temperature eggs enhances aeration.
  • 0.5 cup milk Adds moisture and richness; for a lactose-free option, almond or soy milk works well.
  • 0.5 cup all-purpose flour Provides the pancake’s body; almond flour can be a great gluten-free alternative.
  • 0.25 teaspoon salt Balances the flavors beautifully.
  • 1 teaspoon vanilla extract Infuses sweetness and a lovely aroma.
For the Serving
  • 3 tablespoons unsalted butter Essential for richness and achieving a crispy edge; melt before adding to the batter.
  • 1 tablespoon unsalted butter, melted Use this for brushing over the pancake, adding flavor and moisture.
  • 1 tablespoon lemon juice Brightens the dish with a hint of acidity; freshly squeezed is always best.
  • 1 tablespoon powdered sugar Sprinkled on top for a sweet finish; coconut sugar can substitute for a healthier take.
  • 3 cups mixed berries Brings freshness and color; feel free to swap in seasonal fruits for variety.

Equipment

  • Blender
  • 10-inch cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that dramatic rise and fluffy texture characteristic of a Dutch Baby Pancake.
  2. In a blender, combine 3 large eggs, ½ cup milk, ½ cup all-purpose flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Blend until smooth, about 30 seconds.
  3. Place a 10-inch cast iron skillet in the oven with 3 tablespoons of unsalted butter. Let it melt and become bubbling hot.
  4. Carefully remove the skillet from the oven and pour the prepared batter directly into the center of the hot skillet.
  5. Return the skillet to the oven and bake for approximately 15-20 minutes until it rises dramatically.
  6. After baking, brush the top of the pancake with an additional tablespoon of melted butter, drizzle with lemon juice, top with berries, and dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

Enjoy the Dutch Baby Pancake immediately after baking for the best experience. It's best when served warm and fresh out of the oven.

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