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Dutch Baby

A magically fluffy pancake baked in a hot skillet, perfect for breakfast or brunch, and easy to customize with toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large large eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour Can be substituted with whole wheat or almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons unsalted butter
  • Powdered sugar (for serving)
  • Fresh fruits (optional, for topping)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together the eggs, milk, flour, vanilla extract, salt, and sugar until completely combined.
  3. Place the unsalted butter into a 10-inch cast-iron skillet and heat it in the oven for about 2 minutes until it is melted.
  4. Carefully remove the skillet from the oven and pour in the batter immediately.
Baking
  1. Return the skillet to the oven and bake for 18-20 minutes, until puffed and golden.
  2. Let it cool for a minute, then dust with powdered sugar and serve warm with fresh fruits or toppings.

Notes

Keep an eye on your Dutch Baby after the 15-minute mark to avoid over-baking. Store leftovers in an airtight container for up to two days.