Dutch Baby Pancake
A delightful Dutch Baby Pancake that’s soft, custardy, and surrounded by crispy edges, perfect for a cozy breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Powdered sugar (for serving)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together the eggs, flour, milk, and salt until smooth.
- Melt the butter in an oven-safe skillet over medium heat.
- Pour the batter into the skillet and transfer it to the oven.
- Bake for 20-25 minutes until golden brown and puffed.
- Serve immediately, dusted with powdered sugar and with lemon wedges on the side.
Notes
Ensure ingredients are at room temperature for the best texture. Avoid opening the oven while baking.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
Find it online: https://pennykitchenz.com/dutch-baby-pancake/