Dutch Baby Pancake

4.91 from 10

This German pancake, known as a Dutch Baby, is a cross between a soufflé, omelet, and popover. It’s eggy and tender, but also light and crunchy. And no flipping required!

See below the recipe card for step-by-step images.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast

Cuisine: German

Keyword: dutch baby, pancake recipes, skillet recipes

Servings:

Ingredients

3 large eggs room temperature
2/3 cup whole milk room temperature
½ cup all-purpose flour spooned and leveled
¼ tsp salt
1/8 tsp cinnamon
1 tsp vanilla extract
3 tbsp butter
1 tbsp butter melted
1 tbsp lemon juice
1 tbsp powdered sugar
2 cups berries (a mix of raspberries, blueberries, and sliced strawberries), for serving
whipped cream for serving

Instructions

Preheat oven to 425°F.
In a blender, blend together the eggs, milk, flour, salt, cinnamon, and vanilla extract until batter is smooth.
Place the 3 tbsp butter in an oven-safe 9 or 10-inch cast-iron skillet* and transfer to the preheated oven until hot and bubbling; then pour batter into the center of the skillet.
Bake in the oven until puffed and golden, about 18 minutes.
Remove the pan from the oven (careful - handful will be hot)! The pancake will puff up and look amazing right from the oven, but deflate within a couple of minutes—that's normal. Immediately brush with 1 tbsp melted butter, then drizzle lemon juice over the top.
Dust with powdered sugar, cut into wedges, and serve with berries and a dollop of whipped cream.

Video

Notes

*Use an oven-safe skillet, cast iron if possible. It can be 9 or 10 inches, but a 9-inch will achieve those high pancake edges better.

Nutrition