Dutch Baby Pancake

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This delicious Dutch baby pancake has a sweet, buttery flavor and fluffy, tender texture that takes the traditional pancakes to the next level!

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 204kcal

Warm up your Cast Iron Skillet while pre-heating the oven to 220°C / 425°F.
Blend the eggs, milk, granulated sugar, vanilla extract, flour, and salt for 30 seconds until slightly foamy. Leave the batter either in the blender jar or move it to a jar.
When the temperature reaches 220°C / 425°F, take hot skillet out of oven and carefully add the butter, swirling on the bottom and side as well until fully melted.
Then, immediately pour the Dutch baby pancake batter into pan and place the skillet back to the oven.
Bake it until dough is puffed and golden, about 22-25 minutes. If it was browning too much, lower the oven temperature for the last 5 minutes to 180°C / 355°F.
Serve the Dutch Baby immediately, with extra dusted powdered sugar, chantilly cream, and fruits on top.

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use room-temperature ingredients, e.g. egg, butter, milk.
Feel free to use vegan butter and plant based milk, however, the egg cannot be replaced as that is responsible for the rise.

Baking technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not enough to cover all the necessary details and science behind baking.
Be very careful when handling the hot iron skillet, it is super hot!