Dutch Baby Pancake
A magical puffy pancake that’s easy to make and perfect for brunch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit or syrup (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Blend the eggs, flour, milk, salt, and vanilla extract until smooth.
- Melt the butter in a 10-inch cast-iron skillet over medium heat.
- Pour the batter into the hot skillet.
- Bake for 20-25 minutes until golden brown and puffed.
- Serve with powdered sugar and optional toppings.
Notes
For a flavor twist, add lemon zest or nutmeg to the batter. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg
Find it online: https://www.nailzspa.com/dutch-baby-pancake-2/