Dutch Baby Pancake

5 from 2 votes

This Dutch Baby Pancake is the perfect family-style breakfast! It’s light, fluffy, and crispy with a touch of vanilla flavor. Just 7 ingredients and 10 minutes to prep!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Julia Foerster

Equipment

10-inch Cast Iron Pan

Ingredients

1 cup all-purpose flour
4 eggs room temperature
1 cup milk room temperature
1 tablespoon sugar
2 teaspoons vanilla extract
¼ tsp salt
¼ cup unsalted butter melted
powdered sugar for dusting

Instructions

Put a 10-inch cast iron skillet in the oven and preheat the oven to 400 degrees F.
In a blender, combine the flour, eggs, milk, sugar, vanilla extract, salt, and half of the melted butter. Blend on medium-high speed until no lumps remain, about 20 seconds.
Carefully remove the skillet from the oven. Pour in the remaining butter and swirl it around to coat the skillet, then pour the batter into the hot skillet and put it back into the oven.
Bake until the dutch baby is puffed and golden along the edges, about 24-27 minutes.
Remove the pancake from the skillet and place it on a cooling rack for a few minutes.
Dust with powdered sugar and cut into four wedges. Serve with berries, maple syrup, or vanilla sauce.

Notes

To quickly bring the milk to room temperature, you can heat it in the microwave for 20-30 seconds.
To quickly bring the eggs to room temperature, place them in a bowl with warm water.
Use a cast-iron skillet. Cast iron cooks better than other materials, so you’ll get a better texture. If you don’t have a cast-iron skillet, a regular 9x13 baking pan can be used too.
Don’t forget to preheat the pan! This is key for achieving those golden, fluffy edges. It should be in the oven for at least 10 minutes so it’s properly preheated.
Don’t open the oven when you’re baking. This will allow heat to escape and will affect the texture of the pancake.
When cooling the pancake, place it on a cooling rack. This gives the steam a place to escape so the texture remains crispy. No one likes a soggy Dutch baby.
A baked Dutch baby will last in an airtight container in the fridge for 2-3 days. To reheat, you can warm it in the oven or air fryer!

Nutrition