Easy Dutch Baby Pancake Recipe
A light and puffy oven-baked pancake with crispy edges and a custardy center, perfect for breakfast or dessert.
Ingredients
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp unsalted butter (for the pan)
- Powdered sugar (for garnish)
- Fresh fruits or syrup (optional toppings)
Instructions
- Preheat the oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth and frothy.
- Carefully remove the hot skillet from the oven and add butter, swirling to coat.
- Pour the batter into the skillet and quickly return it to the oven.
- Bake for 18-20 minutes until the pancake is puffed and golden brown.
- Remove from the oven and immediately sprinkle with powdered sugar.
- Serve warm with fruit, syrup, or your favorite toppings.
Notes
- The pancake will start to deflate shortly after removing from the oven, which is normal.
- Use whole milk for the best texture.