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Dutch Baby Pancake

Irresistible Dutch Baby Pancake: Light, Fluffy, and Flavorsome

Discover the magic of the Dutch Baby Pancake—light, fluffy, and delicious.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large eggs at room temperature
  • 0.5 cup milk at room temperature; use almond or oat milk for dairy-free
  • 0.5 cup all-purpose flour or whole wheat flour for a denser texture
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter for the skillet; plus 1 tablespoon melted for brushing
For the Finishing Touches
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon powdered sugar for dusting
  • 3 cups mixed berries or substitute with seasonal fruit

Equipment

  • 10-inch cast iron skillet

Method
 

Step-by-Step Instructions for Dutch Baby Pancake
  1. Preheat your oven to 425°F (220°C) and prepare your cast iron skillet.
  2. Blend together the eggs, milk, flour, salt, and vanilla extract until smooth and creamy.
  3. Melt 3 tablespoons of butter in the skillet in the oven for about 5 minutes until bubbling.
  4. Pour the batter into the center of the bubbling butter—do not stir!
  5. Bake the pancake for 15-20 minutes until puffy and golden brown.
  6. Brush with melted butter, drizzle with lemon juice, sprinkle with powdered sugar, and top with berries before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use room temperature eggs and avoid opening the oven door while baking.

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