Dutch Baby Pancake Recipe

Introduction

The Dutch Baby Pancake is a delightful, oven-baked treat that’s crispy on the edges and tender inside. Perfect for a special breakfast or brunch, it puffs up beautifully and pairs wonderfully with sweet toppings like powdered sugar, maple syrup, or jam.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole or 2% milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• Powdered sugar, maple syrup, and jam, for serving

Instructions

1. Step 1: Place the flour, milk, eggs, sugar, vanilla extract, and salt into a blender or food processor. Blend for 10 seconds, scrape down the sides, then blend for another 10 seconds until the batter is smooth and liquidy.
2. Step 2: Let the batter rest inside the blender for 20 to 25 minutes to allow the flour to absorb the liquid.
3. Step 3: While the batter rests, heat your oven to 425°F (220°C). Place a 9 to 10-inch oven-safe skillet on the middle rack of the oven to preheat, removing any racks above it.
4. Step 4: When ready, carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop. Add the butter and swirl the pan to melt it, coating the bottom and sides evenly.
5. Step 5: Pour the batter into the skillet, tilting the pan to distribute it evenly. Immediately return the skillet to the oven.
6. Step 6: Bake for 15 to 20 minutes until the pancake is puffed, with a lightly browned top and darker, crispy edges.
7. Step 7: Serve the Dutch baby hot, either directly from the skillet or transferred to a serving platter. Dust with powdered sugar and cut into wedges. Serve with maple syrup or jam as desired.

Tips & Variations

• For a richer flavor, substitute the milk with half-and-half or add a splash of cream.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• Use fruit toppings like fresh berries or sautéed apples to add freshness and texture.
• If you don’t have a blender, whisk the batter vigorously by hand until smooth, then rest as directed.

Storage

Dutch Baby Pancakes are best enjoyed fresh out of the oven, as they tend to deflate and lose their crispness when cooled. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a 350°F (175°C) oven for 5-7 minutes to restore some crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and rest the batter just before baking. Resting it longer than 25 minutes can cause the texture to change, but you can mix the batter up to a few hours ahead and keep it refrigerated. Bring it back to room temperature before baking.

What type of pan works best for baking a Dutch Baby?

An oven-safe skillet with 9 to 10-inch diameter, preferably cast iron or heavy stainless steel, works best. These materials provide even heat for a nicely puffed and browned pancake. Avoid glass or non-stick pans which may not yield the best rise or texture.

Dutch Baby Pancake Recipe

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★★★★★

4.5 from 144 reviews

• Author: Aiden
• Total Time: 35 to 40 minutes
• Yield: 4 servings 1x

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Description

A Dutch Baby Pancake is a delightful, puffed oven-baked pancake that’s crispy on the edges and tender inside. This recipe uses a simple batter blended smoothly, rested to achieve the perfect texture, and baked in a hot cast-iron skillet to create a spectacularly dramatic breakfast or brunch centerpiece. Serve it fresh from the oven dusted with powdered sugar and accompanied by maple syrup or your favorite jam for a sweet, comforting start to the day.

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Ingredients

Scale 1x2x3x

Batter

• 1/2 cup all-purpose flour
• 1/2 cup whole or 2% milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

For Cooking

• 2 tablespoons unsalted butter

For Serving

• Powdered sugar, for dusting
• Maple syrup, for drizzling
• Jam, optional

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Instructions

1. Blend the batter: Place the flour, milk, eggs, sugar, vanilla extract, and kosher salt into a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides of the container, then blend for another 10 seconds until the batter is smooth and liquidy.
2. Rest the batter: Leave the batter in the blender and let it rest for 20 to 25 minutes at room temperature. This resting time allows the flour to fully hydrate, resulting in a better texture.
3. Heat the pan and oven: While the batter rests, place a 9 to 10-inch oven-safe skillet (preferably cast iron) on the middle rack of your oven. Remove any racks above it to ensure enough space. Preheat the oven to 425°F (220°C) with the skillet inside so it gets very hot.
4. Melt the butter: When ready, carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over low heat. Add the unsalted butter and swirl the pan gently to melt the butter and coat the bottom and sides evenly.
5. Add the batter: Pour the rested batter right onto the melted butter in the skillet. Tilt the skillet as needed to make sure the batter spreads evenly across the bottom and sides.
6. Bake the Dutch baby: Immediately transfer the skillet back to the oven and bake for 15 to 20 minutes. The Dutch baby will puff up dramatically, becoming lightly browned on top with darker golden edges.
7. Serve while hot: Serve the Dutch baby directly from the skillet or transfer it to a serving plate. Dust generously with powdered sugar and cut into wedges. Serve with maple syrup and optional jam for an indulgent breakfast treat.

Notes

• Using a cast-iron skillet results in the best puff and crisp edges due to even heat distribution.
• Resting the batter is crucial for a tender texture and allows the flour to fully absorb the liquid.
• The Dutch baby loses its puff quickly as it cools—serve immediately for the best presentation and texture.
• Feel free to customize toppings with fresh fruit, lemon juice, or whipped cream in addition to syrup and jam.

• Prep Time: 10 minutes
• Cook Time: 15 to 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Dutch Baby Pancake, Oven-Baked Pancake, Breakfast Recipe, Easy Pancakes, Cast Iron Skillet Pancake