Dutch Baby Pancake

The Dutch Baby Pancake is a puffy pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes.

Course Breakfast

Cuisine Dutch

Keyword breakfast, brunch, Dutch baby, Dutch puff, German pancake, pancake, puffy pancake

Prep Time 5

Cook Time 15

Servings servings

Calories 232kcal

Author Small Town Woman

Ingredients

4 eggs
1 cup whole milk
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla
1 tablespoon sugar
1 cup all purpose flour
1 cup assorted berries optional
maple syrup optional

Instructions

Place a 10 inch cast iron or ovenproof skillet in the oven and turn to 425 degrees
Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla, butter and flour in the blender. Blend for 10 seconds. If necessary stop the blender after 5 seconds and scrape down the sides with a spatula.
Carefully remove skillet. Add 2 tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to oven. Bake until puffed and lightly browned; 15-17 minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.

Notes

Bring the eggs and milk to room temperature by soaking the eggs in warm water and heating the milk in the microwave for 20 seconds.
My cast iron skillet works perfect for this recipe but you can use any deep 10 inch ovenproof skillet.
Whole milk is best with this but I have used 2% with good results as well.
Do not open the oven door too much to check on this. Make quick peeks and close the door gently.
The pancake will deflate a little as it cools.
Serve it warm so time the completion of your toppings accordingly.

Nutrition