Description
This golden, puffy Dutch baby pancake is a showstopping breakfast that’s surprisingly simple to make. With its custardy center and crisp edges, it’s the perfect vehicle for fresh berries, powdered sugar, or maple syrup.
Ingredients
Scale
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbsp butter
Instructions
- Preheat oven to 425°F (220°C)
- Combine eggs, milk, flour, sugar, salt, and vanilla in blender. Blend until smooth
- Place butter in 10-inch cast iron skillet and heat in oven until melted
- Swirl butter to coat pan, then pour batter immediately into hot pan
- Bake 20-25 minutes until puffed and golden brown
- Serve immediately with desired toppings
Notes
Tips: Don’t open oven during baking or the pancake may deflate. Substitutions: Use almond milk for dairy-free. Storage: Best enjoyed fresh, but leftovers can be refrigerated for 2 days.
- Prep Time: 5
- Cook Time: 20
- Category: B
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/4 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: easy breakfast, fluffy pancake, oven pancake