Get the Recipe:
Dutch Baby Pancake
An easy Dutch baby pancake recipe that rises high and turns golden in the oven for a quick, impressive breakfast made right in a cast-iron skillet.
Ingredients
- 3 large eggs, at room temperature
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) milk, at room temperature
- 2 tablespoons (25 g) granulated sugar
- ¼ to ½ teaspoon ground cinnamon, optional
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 tablespoons (56 g) unsalted butter
- confectioners' sugar, preserves, or maple syrup, for serving
Recommended Products
Instructions
- Preheat oven to 425°F (220°C).
- Place the eggs, flour, milk, sugar, cinnamon, almond extract, and salt in the container of a blender or food processor. Blend until smooth. (See notes for directions for mixing by hand.)
- Place the butter in a 10-inch cast iron skillet, and place in the oven.
- As soon as the butter has melted, remove the pan from the oven. Pour the batter into the pan (do not stir), and return the pan to the oven.
- Bake for 18 to 20 minutes without opening the oven door. The pancake should be puffed and golden brown. (See notes for more detail.)
- Reduce the oven temperature to 300°F (150°C). Bake 5 to 8 minutes, or until browned.
- Serve warm with a sprinkling of confectioners' sugar, preserves, or maple syrup
Video
Notes
- Pan choice: A 10-inch cast-iron skillet gives the best rise and browning. Other oven-safe skillets may bake a bit differently.
- Room-temperature ingredients: Cold eggs or milk can inhibit rise. If possible, let them warm slightly before mixing.
- Mixing by hand: A blender or food processor makes the smoothest batter, but whisking by hand works, too. Just make sure the flour is fully incorporated and the batter is lump-free.
- Butter timing: Remove the pan from the oven as soon as the butter melts. Overheating the butter can cause the edges to brown too quickly.
- Oven variation: If your oven runs hot or browns from the top, place the skillet on a lower rack or use 400°F instead of 425°F for the first bake.
- Bake time can vary: The first bake is typically around 18–20 minutes, but ovens differ. The Dutch baby is ready to move to the lower temperature when the edges are deeply puffed and golden and the center looks set around the edges but still slightly pale.
- No peeking: Don’t open the oven door during the first bake, as the quick loss of heat can keep the pancake from rising fully.
- Every Dutch baby is unique: The height and shape of the puff will vary based on the oven and pan. Uneven edges or slight deflation after baking are completely normal.
- Serving: Dutch babies are best enjoyed right away but can be reheated briefly in a low oven.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
