Fluffy Dutch Baby Pancakes
Fluffy Dutch Baby Pancakes
Ingredients
For the Dutch Baby Pancake
- 4 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For Serving
- 2 tablespoons powdered sugar, for dusting
- 1 cup fresh berries, mixed
- 1/4 cup maple syrup, warm, as needed
- 1/2 lemon, for wedges
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or an oven-safe heavy-bottomed pan into the oven while it preheats. This ensures the pan is very hot when the batter is added.
⏱️ 10 min•🌡️ 425
- 2
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend on high speed for about 30 seconds to 1 minute, until the batter is completely smooth and airy. Alternatively, whisk vigorously by hand until smooth, ensuring no lumps remain.
⏱️ 3 min
- 3
Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the hot skillet and swirl it around until it's completely melted and coats the bottom and sides of the pan. The butter should sizzle immediately.
⏱️ 1 min
- 4
Pour the prepared batter directly into the hot, buttered skillet. Immediately return the skillet to the preheated oven.
⏱️ 1 min
- 5
Bake for 15 to 20 minutes, or until the Dutch baby is dramatically puffed up, golden brown around the edges, and slightly set in the center. Avoid opening the oven door during baking to prevent deflation.
⏱️ 20 min•🌡️ 425
- 6
Once baked, carefully remove the Dutch baby from the oven. It will begin to deflate almost immediately, which is normal. Dust generously with powdered sugar, top with fresh berries, and serve with warm maple syrup and lemon wedges for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Dutch Baby Pancakes
Ingredients
For the Dutch Baby Pancake
- 4 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For Serving
- 2 tablespoons powdered sugar, for dusting
- 1 cup fresh berries, mixed
- 1/4 cup maple syrup, warm, as needed
- 1/2 lemon, for wedges
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or an oven-safe heavy-bottomed pan into the oven while it preheats. This ensures the pan is very hot when the batter is added.
⏱️ 10 min•🌡️ 425 - 2
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend on high speed for about 30 seconds to 1 minute, until the batter is completely smooth and airy. Alternatively, whisk vigorously by hand until smooth, ensuring no lumps remain.
⏱️ 3 min - 3
Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the hot skillet and swirl it around until it's completely melted and coats the bottom and sides of the pan. The butter should sizzle immediately.
⏱️ 1 min - 4
Pour the prepared batter directly into the hot, buttered skillet. Immediately return the skillet to the preheated oven.
⏱️ 1 min - 5
Bake for 15 to 20 minutes, or until the Dutch baby is dramatically puffed up, golden brown around the edges, and slightly set in the center. Avoid opening the oven door during baking to prevent deflation.
⏱️ 20 min•🌡️ 425 - 6
Once baked, carefully remove the Dutch baby from the oven. It will begin to deflate almost immediately, which is normal. Dust generously with powdered sugar, top with fresh berries, and serve with warm maple syrup and lemon wedges for squeezing.
⏱️ 2 min