Classic Dutch Baby Pancake
Classic Dutch Baby Pancake
Ingredients
For the Dutch Baby
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
Optional Toppings
- as needed powdered sugar, for dusting
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
Preheat your oven to 425°F (220°C). Place the 1/4 cup of unsalted butter into a 10-inch cast iron skillet and place it in the oven as it preheats to melt the butter and heat the pan.
⏱️ 10 min•🌡️ 425
- 2
While the oven and pan are heating, crack the 4 large eggs directly into a blender. Add the 1 cup of milk, 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the blender.
⏱️ 2 min
- 3
Blend all the ingredients until the mixture is completely smooth and well combined, about 30-60 seconds. Scrape down the sides if necessary to ensure no dry spots remain.
⏱️ 1 min
- 4
Carefully remove the hot cast iron skillet with the melted butter from the oven. Swirl the butter around to coat the bottom and sides of the pan.
⏱️ 1 min
- 5
Immediately pour the blended batter into the hot, buttered skillet. The edges of the batter may sizzle slightly.
⏱️ 1 min
- 6
Return the skillet to the preheated oven and bake for 15-20 minutes, or until the Dutch Baby is significantly puffed up, golden brown around the edges, and slightly set in the center.
⏱️ 20 min•🌡️ 425
- 7
Once baked, carefully remove the Dutch Baby from the oven. It will begin to deflate slightly as it cools.
- 8
Serve immediately. Cut slices directly from the pan. Drizzle generously with maple syrup and dust with powdered sugar. Add fresh berries and whipped cream if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Dutch Baby Pancake
For the Dutch Baby
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
Optional Toppings
- as needed powdered sugar, for dusting
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
Preheat your oven to 425°F (220°C). Place the 1/4 cup of unsalted butter into a 10-inch cast iron skillet and place it in the oven as it preheats to melt the butter and heat the pan.
⏱️ 10 min•🌡️ 425 - 2
While the oven and pan are heating, crack the 4 large eggs directly into a blender. Add the 1 cup of milk, 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the blender.
⏱️ 2 min - 3
Blend all the ingredients until the mixture is completely smooth and well combined, about 30-60 seconds. Scrape down the sides if necessary to ensure no dry spots remain.
⏱️ 1 min - 4
Carefully remove the hot cast iron skillet with the melted butter from the oven. Swirl the butter around to coat the bottom and sides of the pan.
⏱️ 1 min - 5
Immediately pour the blended batter into the hot, buttered skillet. The edges of the batter may sizzle slightly.
⏱️ 1 min - 6
Return the skillet to the preheated oven and bake for 15-20 minutes, or until the Dutch Baby is significantly puffed up, golden brown around the edges, and slightly set in the center.
⏱️ 20 min•🌡️ 425 - 7
Once baked, carefully remove the Dutch Baby from the oven. It will begin to deflate slightly as it cools.
- 8
Serve immediately. Cut slices directly from the pan. Drizzle generously with maple syrup and dust with powdered sugar. Add fresh berries and whipped cream if desired.