Fluffy Dutch Baby Pancake
If you’ve never made a Dutch baby pancake before, you have to try this one! It’s one of those breakfasts that looks way more impressive than the amount of work it actually takes. You just blend everything together, pour it into a hot, buttery cast iron skillet, and let the oven do the rest. It comes out perfectly golden with crispy, puffed-up edges and a soft center that my kids love. We usually top ours with powdered sugar, fresh berries, and maple syrup. It’s such a fun breakfast for slow weekends, but honestly easy enough to make any morning!
Servings: 6
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tbsp granulated sugar or honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp sea salt
- 4 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F.
- Place a 10-12 inch cast iron skillet in the oven while it preheats.
- Add the eggs, milk, flour, sugar, vanilla, and sea salt to a blender. Blend for about 30 seconds until completely smooth.
- Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet until the butter is fully melted and coats the bottom and sides.
- Immediately pour the batter into the hot skillet.
- Bake for 15-20 minutes, or until the pancake is puffed, golden brown, and set in the center.
- Remove from the oven and serve right away. The pancake will naturally deflate as it cools.
- Top with powdered sugar, fresh berries, maple syrup, or your favorite toppings.
Notes
For Storing: Dutch babies are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.
For Serving: This recipe serves 4-6 people and is perfect for weekend breakfasts, holiday mornings, or anytime you want something a little special without a lot of work.