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This Dutch Baby pancake offers a simple, impressive way to start the day or sweeten an afternoon. It puffs up in the oven with a golden crust and soft, custardy interior making breakfast feel special without much fuss. It works brilliantly when you want a quick but memorable treat using ingredients you likely have on hand.
I first discovered this recipe after a rushed weekend morning and now it's a go-to when I want a breakfast that feels indulgent but isn't complicated
Ingredients
- Two large eggs: at room temperature help trap air for the pancake's puff and tenderness
- Half a cup of all-purpose flour: provides the structure make sure it is fresh for the best rise
- Half a cup of whole milk: at room temperature blends smoothly into the batter for creaminess
- Three tablespoons sugar: adds subtle sweetness adjust this if you prefer less
- A pinch of salt: balances the flavors and enhances sweetness
- Half a teaspoon vanilla extract: gives a gentle aromatic lift choose pure vanilla extract for best results
- Three tablespoons unsalted butter: melts to create a rich base and perfectly crispy edges
- Toppings: like confectioners sugar fresh mixed berries or lemon wedges let you customize each serving with brightness or sweetness
Instructions
- Build The Batter:
- Blend the eggs flour milk sugar salt and vanilla in a blender until smooth If you do this by hand whisk vigorously to avoid lumps and ensure even texture
- Heat The Butter:
- Place the butter in a 10-inch cast iron skillet or oven-safe pan and set in the oven while it preheats to 375 degrees Fahrenheit Watch for the butter to fully melt but not brown as this melts the fat evenly
- Add Batter and Bake:
- Carefully remove the hot skillet from the oven then pour the batter over the melted butter Return the skillet to the oven and bake for 20 minutes Do not open the oven door during baking This steady heat gives the pancake its dramatic rise and browning
- Serve and Enjoy:
- When done the pancake will be puffed with golden edges Serve immediately dusted with confectioners sugar fruits jam or fresh lemon wedges to brighten the flavors
Cool completely before storing in an airtight container This pancake is best eaten fresh but you can refrigerate leftovers for up to two days Reheat gently in a warm oven to restore some crispness rather than microwaving
Ingredient swaps
Try oat or almond milk for dairy-free versions and swap butter for a vegan substitute Whole wheat pastry flour can add a nutty depth but may reduce puffiness Add a pinch of cinnamon or nutmeg into the batter for a warming twist
Serving ideas
Top with Greek yogurt and honey for a tangy contrast Serve alongside crispy bacon or sausage for a savory balance Add a drizzle of warm maple syrup and toasted nuts for extra texture
Cultural context
The Dutch Baby takes cues from German pancakes but is an American adaptation popularized in diners It's known for its dramatic oven rise and serves as a crowd-pleasing breakfast or brunch centerpiece
This Dutch Baby pancake is a quick treat that feels indulgent Any toppings you choose will make it uniquely yours
Frequently Asked Recipe Questions
- → What makes the Dutch Baby puff up during baking?
The high oven temperature and steam from the batter cause it to rise dramatically, creating the characteristic puff with crisp edges.
- → Can I use a different pan than cast iron for baking?
A heavy oven-safe skillet works best to distribute heat evenly, but you can also use a glass or ceramic baking dish if thoroughly preheated.
- → How important is room temperature ingredients?
Using room temperature eggs and milk helps the batter blend smoothly and promotes better rising during baking.
- → What are some good topping options?
Fresh berries, powdered sugar, lemon wedges, or your favorite jam add bright, complementary flavors to the Dutch Baby.
- → Can I prepare the batter without a blender?
Yes, whisking the ingredients by hand until smooth works well, just ensure the batter is lump-free for best results.