Dutch Baby Recipe
The Dutch baby, despite its name, isn't actually Dutch! This delightful puffy pancake is believed to originate in Germany, where it's known as a "德意志松饼" (Deutscher Pfannkuchen), translating to "German Pancake."
Equipment
- Blender or whisk
- 10-inch cast iron skillet (or oven-safe skillet)
- Oven mitts
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole milk or 2% for best results)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Pinch of salt
- Powdered sugar, fresh fruit, maple syrup, or lemon juice (for serving)
Instructions
- Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat up for at least 5 minutes. This ensures the butter sizzles beautifully when added later.
- Batter time! In your blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth and pourable, scraping down the sides as needed. Let the batter rest for a few minutes while your skillet continues heating.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around to coat the bottom and sides.
- Pour the batter directly into the hot, buttery skillet. Return the pan to the oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden brown
- Take the skillet out of the oven and immediately dust with powdered sugar. Top with your favorite breakfast goodies like fresh berries, a drizzle of maple syrup, or a squeeze of lemon juice. Enjoy the delicious, fluffy goodness!