Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 large eggs, room temperature; 180ml whole milk, room temperature; 90g all-purpose flour; 2 tbsp sugar; 1 tsp vanilla extract; Pinch of salt; 3 tbsp unsalted butter; Powdered sugar, lemon juice, and fresh berries to serve

A dramatic oven-puffed pancake that billows up the sides of a cast iron skillet, golden and crispy at the edges, custardy in the center. Made in one pan with minimal effort — the oven does all the work. Serve immediately with powdered sugar and lemon.

Total Time

25 min

Servings

Cuisine

American

Rating

No reviews yet

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

Servings:

3 large eggs, room temperature
180ml whole milk, room temperature
90g all-purpose flour
2 tbsp sugar
1 tsp vanilla extract
Pinch of salt
3 tbsp unsalted butter
Powdered sugar, lemon juice, and fresh berries to serve

Instructions

1
Preheat oven to 220°C (425°F). Place a 25cm cast iron skillet in the oven to heat.
2
Blend eggs, milk, flour, sugar, vanilla, and salt until completely smooth.
3
Carefully remove hot skillet. Add butter and swirl to coat.
4
Immediately pour in batter.
5
Bake 18–20 minutes until dramatically puffed and golden.
6
Serve immediately — it deflates within minutes. Dust with powdered sugar and squeeze lemon over.