Dutch Baby Pancake
This puffy pancake will make an impressive but super easy breakfast.
Servings 8 people
- 6 tbsp unsalted butter cubed
- 1 cup milk room temperature
- 6 eggs room temperature
- ½ tsp salt
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 1 cup all purpose flour Don't use self rising flour
- Powdered sugar optional
- lemon juice optional
- whipped cream optional
- your choice of fruit cleaned and prepped.
Preheat oven to 425°F. Add the diced butter to a 9X13 baking dish. Bake in the oven for 5 minutes or until the butter is a golden brown color. See the main post for step by step pics. Make sure the butter is browned around the same time the batter is ready to be baked.
Add the remaining batter ingredients to a blender and mix on low for 20 seconds. You want the batter to be SMOOTH with no lumps at all. Rest the batter for 5 minutes.
Remove the skillet/baking dish from the oven. Swirl the pan so the butter can coat the entire pan and the sides. Pour the pancake batter into the hot skillet with. Bake for 18-20 minutes. Don't mess around with the batter. Just pour and bake right away.
When the pancake is done, you can drizzle lemon juice over the top if you like. Dust with powdered sugar, top with fresh berries, whipped cream or maple syrup. Slice and serve immediately.
TIPS TO MAKE THIS DUTCH BABY RECIPE
1. Camera worthy -The middle and the sides of the dutch baby will puff up pretty good, however, the puff won't last too long. If you want to snap a photo, make sure you have your camera handy!
2. Flour - Use all purpose flour. Do not use self rising flour.
3. Cook time - Keep an eye of this pancake. It usually takes 15-20 minutes to cook. Once the side are golden brown it's most and set and not jiggly, it's most likely done. Add the toppings and fruits etc. Sprinkle with fresh lemon juice. Slice and serve.
4. Toppings - Since this pancake will began to deflate once it's removed from oven, have the fruits and toppings ready before you start making the pancake.
5. Fruit filling- Yes you can add fruit to the dutch baby. Arrange them over the bottom of the skillet or baking dish. Pour the batter on top. FYI, adding fruit filling to the "TOP" of the batter may prevent it from puffing up.
6. Use a 9x13 baking pan. If you want to half this recipe, use a 10-inch cast-iron skillet.
Post and recipe updated on Dec 19 2021
Calories: 214kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 207mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg