Dutch Baby Pancake

4.83 from 39 votes

Dutch Baby Pancake

This Dutch Baby Pancake is a dramatic and golden breakfast masterpiece that requires only 5 minutes of active prep time. By using a blender and a hot cast iron skillet, you create a massive puff with a custardy center and crispy edges. It is the perfect impressive meal for brunch or a simple dessert any time of year.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Cuisine: Dutch

Keyword: dutch baby pancake, pancake recipe

Servings:

Calories: 201kcal

Author: Joanna Cismaru

Equipment

Ninja 72 oz Countertop Blender

Ingredients

3 large eggs at room temperature
⅔ cup milk at room temperature
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons butter unsalted
1 tablespoon butter unsalted, melted
1 tablespoon lemon juice freshly squeezed
1 tablespoon powdered sugar same as icing sugar or confectioners sugar
3 cups mixed berries fresh

US Customary - Metric

Instructions

Preheat the oven to 425°F.
To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.

Video

Notes

Room Temperature Warning: You must ensure your eggs and milk are at room temperature to achieve a massive rise. Cold ingredients will chill the pan and result in a flat and dense pancake.
The Skillet Choice: A 10 inch cast iron skillet is the best tool for holding the high heat necessary for this recipe. If you use a different pan, make sure it is oven safe up to 425°F (220°C).
Do Not Peek: Resist the urge to open the oven door while the pancake is baking. The sudden drop in temperature can cause the delicate structure to collapse immediately.
Storage Instructions: Leftovers can be kept in the fridge for up to 5 days in an airtight container. You can also freeze the pancake for up to 2 months, though the texture will be slightly different upon thawing.
Reheating Tips: To get the best results, reheat your leftovers in a hot oven until they are warmed through. Using a microwave is faster but will result in a much softer and less crispy texture.

Nutrition