Description
The Dutch Baby Recipe is a light and fluffy baked pancake that puffs up dramatically in the oven, featuring crispy edges and a tender center. Simple to prepare in under 30 minutes with minimal ingredients, it is versatile and customizable for sweet or savory toppings, making it a perfect breakfast or brunch dish for all skill levels.
Ingredients
Scale
Basic Ingredients
- 1/2 cup all-purpose flour (or gluten-free blend for gluten-free option)
- 3 large eggs
- 1/2 cup milk (or plant-based milk for dairy-free/vegan option)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter (or vegan butter alternative)
Instructions
- Preheat Your Oven and Skillet: Set your oven to 425°F (220°C) and place your oven-safe skillet inside to heat as the oven warms up. This ensures the butter melts and sizzles immediately when you pour the batter, which is key for those crispy edges.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, milk, and vanilla extract until fully combined. Add the sugar, salt, and flour gradually, whisking continuously until the batter is smooth and slightly frothy. Avoid over-mixing to keep the texture light.
- Melt the Butter in the Hot Skillet: Carefully remove the heated skillet from the oven and add the butter, swirling it around until it’s completely melted and coating the bottom and sides evenly.
- Pour the Batter and Bake: Immediately pour the batter into the sizzling butter and return the skillet to the oven. Bake for about 20 minutes, or until the Dutch Baby is puffed up high, golden brown, and crispy on the edges.
- Serve Immediately: Remove the Dutch Baby from the oven and serve right away as it will begin to deflate as it cools. Add your preferred toppings and enjoy this show-stopping dish!
Notes
- Use room temperature eggs for better batter consistency and puffiness.
- Ensure the skillet is thoroughly preheated to achieve crispy edges.
- Avoid overmixing the batter to keep the pancake tender and light.
- Serve the Dutch Baby immediately after baking for the best texture and appearance.
- Prefer using a cast iron skillet for better heat retention and crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/3 recipe
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg
Keywords: Dutch Baby, baked pancake, fluffy pancake, skillet pancake, breakfast, brunch, easy pancake recipe, gluten-free pancake