Dutch Baby Pancake
A fluffy and puffy Dutch Baby Pancake that delivers a delightful start to your morning. Perfect for brunch or a cozy breakfast gathering.
- 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 all-purpose flour
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit (for serving, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together the eggs, flour, milk, vanilla, and salt until smooth.
- Heat a cast-iron skillet or an oven-safe pan in the oven. Add the butter and let it melt.
- Pour the batter into the hot skillet over the melted butter.
- Bake for 20-25 minutes, until puffed and golden brown.
- Dust with powdered sugar and serve immediately with fresh fruit if desired.
Notes
Serve immediately for best results. You can make variations with lemon zest or chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://doughgirlbylea.com/dutch-baby-pancake/