Dutch Baby Pancake
A delightful fluffy pancake that puffs up beautifully in the oven, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit or syrup (for serving)
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth.
- Melt the butter in a large oven-safe skillet over medium heat.
- Pour the batter into the skillet once the butter is melted and bubbling.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the pancake is puffy and golden brown.
- Remove from the oven, dust with powdered sugar, and serve with fresh fruit or syrup if desired.
Notes
For best results, whisk the batter until smooth and avoid opening the oven door while baking.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Find it online: https://doughgirlbylea.com/dutch-baby-pancake-2/