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Dutch Baby Pancake Recipe

★★★★★

4.5 from 144 reviews
  • Author: Aiden
  • Total Time: 35 to 40 minutes
  • Yield: 4 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://tastyplatesspot.com/dutch-baby-pancake-recipe/