Dutch Baby Pancake
This fluffy Dutch Baby Pancake is a weekend brunch favorite! Baked in a skillet, it puffs up beautifully and is perfect with both sweet and savory toppings.
Equipment
- Cast iron skillet or oven-safe 10-inch pan
- Whisk or blender
- Mixing Bowl
- Oven mitts
- Spatula
Ingredients
- 3 eggs room temperature
- 1 cup whole milk room temperature
- 1/2 cup all-purpose flour measured properly
- 1 tbsp sugar optional, for a sweeter version
- 1/2 tsp salt
- 1 tsp vanilla extract or lemon zest for variation
- 2 tbsp unsalted butter for greasing the skillet
Instructions
- Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.
- In a mixing bowl, whisk together eggs and milk until smooth and frothy.
- Add flour, sugar (if using), salt, and vanilla extract. Whisk until fully combined with no lumps.
- Let the batter rest for 15 minutes to allow the gluten to relax.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the pan.
- Quickly pour the rested batter into the skillet and return to the oven.
- Bake for 18–20 minutes, until the pancake is puffed and golden brown.
- Serve immediately with your favorite sweet or savory toppings.
Notes
Make sure your skillet is preheated and your eggs/milk are room temperature to ensure the best rise. Toppings can include fresh fruit, syrup, herbs, or even cheese and smoked salmon for a savory twist.