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!
Add all ingredients to the blender, starting with liquids and ending with flour. This prevents the flour from clumping.
½ cup all-purpose flour, ½ cup milk, 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, 2 tablespoons unsalted butter
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.
1 tablespoon butter
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.