Description
This Dutch Baby Puff Pancake is a delightfully puffy, buttery baked pancake that serves as an easy and impressive breakfast or brunch option. Made with simple pantry ingredients and baked in a hot skillet, this golden puff is perfect topped with powdered sugar, syrup, fresh berries, or lemon juice. It combines the lightness of a souffle with the sweet flavor of a classic pancake, making it a family favorite for a cozy morning treat.
Ingredients
Scale
For the Dutch Baby Pancake
- 3 large eggs
- 2.5 tablespoons butter, melted (0.5 tablespoon reserved for greasing skillet)
- ½ cup all-purpose flour
- ½ cup milk
- 1 teaspoon vanilla extract (or more, to taste)
- 1 tablespoon sugar
- ¼ teaspoon salt
Instructions
- Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Place a cast iron or oven-safe skillet inside the oven while it heats up to get it very hot, which helps the pancake puff up nicely.
- Melt Butter: Melt 2.5 tablespoons of butter in the microwave or on the stove while the oven preheats.
- Make Batter: In a mixing bowl, whisk together 3 eggs until combined. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk thoroughly until the batter is smooth. For an even smoother batter, you may use a food processor or blender to combine these ingredients. Optional: Let the batter rest for about 20 minutes to improve texture.
- Grease the Skillet: Carefully remove the hot skillet from the oven. Drizzle the remaining 0.5 tablespoon of melted butter into the skillet and swirl to coat the entire surface evenly.
- Pour Batter and Bake: Pour the batter directly into the hot, buttered skillet. Immediately return the skillet to the oven and bake for 13-15 minutes, or until the Dutch baby is puffed up and golden brown on top.
- Serve: Remove the skillet from the oven. The pancake will deflate quickly—that’s normal. Serve warm with your choice of powdered sugar, syrup, fresh fruit, jam, lemon juice, or Nutella for a delicious breakfast treat.
Notes
- If possible, let the batter rest for about 20 minutes before baking to achieve a better puff and texture, but it’s not required for a successful pancake.
- The Dutch baby will puff impressively in the oven but will deflate quickly once out; this is expected and normal.
- This recipe makes about 4 servings if cut into quarters, though you can enjoy larger portions depending on appetite and accompaniments.
- Try variations with toppings like fresh berries, lemon and sugar, Nutella, or flavored syrups for variety.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Dutch baby, puff pancake, baked pancake, breakfast recipe, brunch, easy pancake, cast iron skillet pancake, vegetarian breakfast
