Best Dutch Baby Pancake Recipe
This Dutch Baby Pancake is a showstopper! Fluffy, oven-baked, and perfect for any occasion, it’s a breakfast treat you can't resist.
Servings: 4 servings
Ingredients
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter cut into 3-4 pieces
- Powdered sugar for serving
- Fresh raspberries for serving
- Sweetened whipped cream or maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). This high heat is essential for achieving that perfect puff.
- In a large mixing bowl, whisk together the eggs until they are frothy. Add the flour, milk, vanilla extract, and granulated sugar. Whisk until the batter is smooth and free of lumps.
- Place your oven-safe skillet on the stovetop over medium heat. Add the butter pieces to the skillet and allow them to melt completely, swirling the pan to coat the bottom evenly.
- Once the butter is melted and bubbling, carefully pour the batter into the skillet.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove the skillet from the oven and let it cool for a minute. Dust with powdered sugar, and serve with fresh raspberries, sweetened whipped cream, or a drizzle of maple syrup. Slice into wedges and enjoy this stunning breakfast treat!
Equipment
- Oven-safe skillet (preferably cast iron)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Knife for cutting butter
Notes
- Serve immediately after baking for the best texture.
- If leftovers remain, store in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) for about 5-10 minutes to revive its fluffy texture.