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Dutch Baby Pancake

Fluffy Dutch Baby Pancake – Your New Favorite Breakfast Treat

Experience the magic of a Dutch Baby Pancake, a fluffy breakfast treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs Provide structure and richness; no substitution recommended for best results.
  • 1 cup All-purpose flour Creates the pancake's base and structure; gluten-free flour may work but will alter texture.
  • 1 cup Whole milk Adds moisture and richness; almond milk could be used as a dairy substitute in some versions.
  • 1 teaspoon Vanilla extract Enhances sweetness and flavor depth; no direct substitute available.
  • 1/2 teaspoon Sea salt Balances sweetness and enhances flavors; can be replaced with kosher salt.
  • 2 tablespoons Salted butter Adds richness and flavor; unsalted butter can be used, just adjust salt to preference.
For Toppings
  • 1 cup Powdered sugar A sweet finishing touch that contrasts beautifully with the pancake's flavor.
  • 1 cup Fresh berries Provide natural sweetness and a burst of color; feel free to mix and match!
  • 1/4 cup Syrup Drizzle with maple or your favorite syrup for extra sweetness.
  • 1 tablespoon Lemon juice A bright splash that enhances flavors and cuts through richness.
  • Savory options (e.g., cheese, fried eggs) Transform your pancake into a hearty dish that'll intrigue your taste buds.

Equipment

  • 12-inch cast iron skillet

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F. Place your 12-inch cast iron skillet inside to warm the pan thoroughly.
  2. In a mixing bowl, blend together the eggs, all-purpose flour, milk, vanilla extract, and sea salt until smooth—this should take about 1-2 minutes.
  3. Carefully remove the hot skillet from the oven, add in the salted butter, and let it melt and bubble.
  4. Once the butter is melted, pour the batter into the skillet right over that sizzling butter.
  5. Place the skillet back in the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
  6. Remove the skillet from the oven, cut the pancake into wedges, and serve immediately with your choice of toppings.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

This pancake is best enjoyed straight from the oven. If leftovers occur, reheat briefly and serve again, but nothing beats its freshly baked state!

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