Dutch Baby Pancake

This Dutch Baby Pancake, also called a German pancake, is baked in the oven until puffed and golden. It's an easy yet impressive brunch or breakfast idea!

Why You'll Love This Dish

Every Sunday, I make a big stack of pancakes for my family. It's a tradition! Every once in a while, I like to surprise them all with a new twist on our favorite breakfast. Enter, Dutch Baby pancake. I use the same ingredients (except leaveners, as this recipe does not call for baking soda or baking powder), make the batter in a blender, and bake it in a cast-iron skillet. The result: impressive, giant pancake with puffed sides. It's perfect for special occasions, like Mother's Day, and Spring brunches!

Ingredients:

• all-purpose flour
• milk
• eggs
• sugar
• vanilla extract
• salt
• butter

How to make Dutch baby pancakes?

• Start by adding all ingredients to the blender, starting with liquids and ending with flour. This prevents flour clumps.
• Blend for 30 seconds. Let the batter rest for 20 minutes.

• Preheat the oven to 400 degrees Fahrenheit.
• Place the cast-iron skillet in the oven and heat it up for 5 minutes.
• Remove it from the oven and add 1 tablespoon of butter to the skillet. Let it melt and swirl it around the pan to coat the bottom and the sides.

• Pour the batter into the hot skillet. Let it spread evenly.
• Bake in the oven until puffed and golden.

More breakfast recipes:

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Dutch Baby Pancake

Author: Anna

This Dutch Baby Pancake, also called a German pancake, is baked in the oven until puffed and golden. It’s an easy yet impressive brunch or breakfast idea!

5 from 3 votes

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Prep Time 35 mins

Cook Time 20 mins

Total Time 55 mins

Course Breakfast

Cuisine German

Servings 4 servings

Calories 208 kcal

Equipment

• ▢
  1 blender
• ▢
  1 cast-iron skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup all-purpose flour
• ▢ ½ cup milk
• ▢ 2 large eggs
• ▢ 2 tablespoons unsalted butter melted
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon butter for the pan

Instructions

 

• Add all ingredients to the blender, starting with liquids and ending with flour. This prevents the flour from clumping.
• Blend for 30 seconds, until smooth. Let the batter rest for 20 minutes.
• Meanwhile, preheat the oven to 400° Fahrenheit.
• Place the cast-iron skillet in the oven and heat it up for 10 minutes.
• Remove skillet from the oven and add 1 tablespoon of butter to the skillet. Let it melt and swirl it around the pan to coat the bottom and the sides.
• Pour the batter into the hot skillet. Let it spread evenly.
• Bake in the oven until puffed and golden, 17 to 20 minutes.
• Remove skillet from oven and let cool on a trivet.
• Carefully, remove the pancake from the skillet and place it on a cutting board. I slice it into triangle pieces, like a cake. Dust it with powder sugar and top with fresh berries, if desired.
• Enjoy!

Notes

• You can use a cake pan or stainless steel (make sure it’s good grade) skillet. The pancake bakes at 400 degrees F so make sure to check if your pan is able to handle this heat.
• Other topping options: jams, maple syrup, sauteed apples, caramelized bananas, caramel sauce, whipped cream, etc.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 212mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 431IU | Calcium: 55mg | Iron: 1mg

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