Dutch Baby Pancake
A fluffy, golden pancake that rises dramatically in the oven, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar for serving
- Fresh fruit (optional) for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Blend the eggs, milk, flour, sugar, vanilla extract, and salt in a blender until smooth.
- Melt the butter in a cast-iron skillet over medium heat until hot and bubbly.
- Pour the batter into the skillet and transfer it to the oven.
- Bake for 18-20 minutes, or until the edges are puffed and golden brown.
- Remove from the oven, sprinkle with powdered sugar, and serve with fresh fruit if desired.
Notes
For a variation, add chocolate chips or spices. To keep leftovers, store in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 186mg
Find it online: https://pennykitchenz.com/dutch-baby-pancake-2/