Dutch Baby
A light, fluffy, oven-baked pancake that puffs dramatically while baking and tastes like a cross between a crepe and a popover. Perfect for breakfast or brunch.
Equipment
- 10-inch ovenproof skillet or cast-iron pan
- Blender or mixing bowl
- Whisk
- Measuring cups and spoons
- Oven mitts
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter
- Powdered sugar for serving
- Fresh berries or lemon wedges optional
Instructions
- Preheat oven to 425°F (220°C).
- Place butter in the skillet and heat it in the oven until melted.
- In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.
- Remove skillet from oven and swirl butter to coat sides.
- Pour batter into the hot skillet and immediately return it to the oven.
- Bake for 18–22 minutes until puffed and golden brown.
- Remove and dust with powdered sugar.
- Serve warm with berries or lemon wedges.
Notes
Nutrition Facts (per serving):
- Calories: 230 kcal
- Protein: 8g
- Fat: 12g
- Carbohydrates: 22g
- Sugar: 6g
- Fiber: 1g
- Sodium: 180mg