Dutch Baby Pancakes are a favorite breakfast dish of mine, especially when trying to impress guests. It is unique, ridiculously easy, and so so delicious! The best part? It only takes a handful of pantry-staple ingredients that most of us always have on hand. [Which is particularly helpful during the current Shelter in Place order in Minnesota thanks to COVID-19.]
Dutch Baby Pancakes are also very versatile. You can go the traditional route and serve it with a dusting of powdered sugar and a squeeze of fresh lemon juice. Or treat it like lefse and give it a good sprinkle of cinnamon sugar. Maybe you are more of a savory breakfast person? If so – just leave out the sugar, add a little pinch of black pepper to the batter, and then top it with cheese, sausage or bacon, and sauteed veggies as it comes out of the oven. My favorite way to serve a Dutch Baby Pancake is with vanilla whipped cream and fresh berries. Because the pancake is served immediately after coming out of the oven the whipped cream starts to melt a little bit, and the berries warm up and become a little jammy. SO GOOD.
To start you will need a 10-inch cast-iron skillet or some type of rimmed baking dish of a similar size that can go in the oven. I also recommend that you use room temperature eggs and milk for this recipe. You want your DBP to rise up like a souffle in the oven and using room temperature ingredients is important for that rising process. Place your skillet in your oven and preheat it to 425-degrees. This is another step that is key to getting your DBP to rise – the skillet must be hot when you pour the batter in. While the skillet and the oven are heating up you can make the batter. I like to use a blender or food processor for this batter – it gets the batter really nice and smooth. (You can definitely just use a whisk if you would like, but be sure to get all the lumps out.)
Put the eggs, milk, vanilla, pinch of salt, sugar, and flour into the blender. Buzz it up for 10 – 20 seconds, being sure to scrape down the sides if any flour gets stuck, and checking to make sure there aren’t any lumps. Remove your hot skillet from the oven and toss 4 tablespoons of butter in it to melt. Yes, I said 4 tablespoons of butter. I know, but trust me. Move the butter around while it is melting to make sure the bottom and sides of the skillet are coated. This will help the DBP to not stick to the pan. Pour your batter into the hot pan, and place back in the oven. Bake your DBP for 20-25 minutes – look for it to be beautifully golden brown around the edges and puffed. Serve immediately with your favorite toppings.
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Dutch Baby Pancake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 4 Tbsp. Butter – melted
- 3 Eggs – room temperature
- 1/2 cup Milk – room temperature
- 1/2 cup All-Purpose Flour
- 1 Tbsp. Sugar
- 1 tsp. Vanilla Extract
- Pinch of Salt
Instructions
- Place a 10-inch cast-iron skillet or baking dish in your oven and preheat the oven to 425-degrees.
- While those heat up, make the batter. Using a blender or food processor, blend together the eggs, milk, vanilla, salt, sugar, and flour until smooth. (This is a very liquidy batter.)
- Once your oven is up to temperature, remove the hot skillet from the oven and melt the butter in it.
- Once the butter is melted, pour the batter into the hot skillet and place back in the oven.
- Bake for 25 – 25 minutes at 425-degrees. You want the Dutch Baby Pancake to be golden brown around the edges and puffed up.
- Serve immediately after removing from the oven with your favorite toppings.
Keywords: Dutch, Dutch Baby, Pancake, Brunch, Breakfast