The Best Dutch Baby Pancakes Ever Recipe
Introduction
Dutch Baby pancakes are a delightful oven-baked treat that puff up beautifully and offer a crisp, golden edge with a tender center. This recipe is simple, quick, and sure to impress anyone at your breakfast table.
Ingredients
- 4 large eggs
- 2/3 cup milk
- 1 tsp vanilla extract
- 3 tbsp to 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp butter
Instructions
- Step 1: Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for at least 5 minutes.
- Step 2: In a blender, combine the eggs, milk, vanilla extract, flour, granulated sugar, and butter. Blend until the batter is smooth and creamy, about 30 to 60 seconds.
- Step 3: Carefully open the hot oven and add 3 tablespoons of butter to the cast iron skillet. Let it melt completely for about 2 minutes.
- Step 4: Pour the Dutch Baby batter into the hot skillet without stirring, then return it to the oven. Bake for 18 minutes until the edges rise and turn golden brown.
- Step 5: Remove the skillet from the oven. Drizzle the pancake with powdered sugar and maple syrup, then serve immediately and enjoy!
Tips & Variations
- For a richer flavor, use whole milk or substitute with half-and-half.
- Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Top with fresh berries, lemon wedges, or a dollop of whipped cream for extra flair.
- Make sure your skillet is oven-safe and well-heated to achieve the signature puff.
Storage
Eat Dutch Baby pancakes fresh for the best texture, as they lose their puff quickly. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 5–7 minutes; avoid microwaving to keep crisp edges.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular frying pan instead of cast iron?
While a regular frying pan can work, a cast iron skillet holds and distributes heat better, which helps the Dutch Baby rise and brown perfectly.
Why does my Dutch Baby pancake deflate after baking?
It’s normal for Dutch Babies to deflate somewhat once out of the oven due to cooling. Serve immediately after baking to enjoy the puffed texture at its best.
PrintThe Best Dutch Baby Pancakes Ever Recipe
This recipe delivers the best Dutch Baby pancakes you can make, featuring a light, fluffy, and golden puffed pancake baked right in a hot cast iron skillet. With a simple blender batter and a quick bake, it’s an impressive yet easy breakfast or brunch treat that puffs dramatically in the oven and collapses slightly once out. Serve with powdered sugar, maple syrup, and your favorite toppings for a delightful morning indulgence.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 4 large eggs
- 2/3 cup milk
- 1 tsp vanilla extract
- 3 tbsp butter (plus 3 tbsp for the skillet)
Dry Ingredients
- 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
Instructions
- Preheat the oven and skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven to heat for at least 5 minutes until it is very hot. This step ensures the batter will start puffing immediately upon contact.
- Make the batter: In a blender, combine the 4 large eggs, 2/3 cup milk, 1 tsp vanilla extract, 1/2 cup all-purpose flour, 3 tbsp granulated sugar, and 3 tbsp butter. Blend the mixture on high speed until it becomes smooth and creamy, which should take about 30 to 60 seconds. This ensures a well-incorporated batter without lumps.
- Butter the hot skillet: Carefully open the oven door and add 3 tbsp of butter to the preheated cast iron skillet. Allow the butter to melt completely and sizzle for about 2 minutes. This will add flavor and prevent sticking.
- Pour and bake: Pour the blended batter into the hot, buttered skillet without stirring. Immediately return the skillet to the oven. Bake the Dutch baby for 18 minutes. You’ll notice the edges rising and turning a golden brown color as it bakes, creating a beautiful puff.
- Serve: Remove the skillet from the oven. Dust the top with powdered sugar and drizzle with maple syrup. Serve immediately while warm and puffed for the best texture. Get creative with toppings such as fresh berries, lemon wedges, or whipped cream as desired.
Notes
- For additional toppings, try fresh fruits like blueberries, strawberries, or sliced bananas.
- Adding a squeeze of fresh lemon juice over the pancake and powdered sugar creates a classic ‘Lemon Dutch Baby’ flavor.
- Serve immediately as the pancake will deflate as it cools.
- Use a blender for the smoothest batter and best rise.
- If you don’t have a cast iron skillet, use an oven-safe nonstick or stainless steel skillet that holds heat well.
Keywords: Dutch Baby, German pancake, baked pancake, breakfast, brunch, cast iron skillet, easy pancake recipe, puffed pancake
