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Dutch Baby Pancake

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4.6 from 170 reviews

A fluffy, puffy pancake that combines the best of pancakes and soufflés, perfect for brunch gatherings.

Ingredients

Scale
  • 3 large eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • Powdered sugar for serving (optional)
  • Fresh fruit for serving (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth.
  3. Melt the butter in a cast-iron skillet over medium heat.
  4. Pour the batter into the skillet once the butter is melted and bubbly.
  5. Bake for 20-25 minutes until puffed and golden brown.
  6. Dust with powdered sugar and serve immediately with fresh fruit.

Notes

Pairs beautifully with fresh berries, sliced bananas, or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.pennykitchenz.com/dutch-baby-pancake-3/

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