Name: The Best Dutch Baby Pancakes Ever Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 4 large eggs; 2/3 cup milk; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 3 tbsp granulated sugar; 3 tbsp butter; Powdered sugar, for dusting; Maple syrup, for drizzling

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Introduction

Discover the delightfully puffy and golden Dutch Baby pancake, a perfect treat for breakfast or brunch. With its crispy edges and tender center, this easy recipe will quickly become a favorite for family and friends.

A thick, golden brown pancake slice with a soft, fluffy texture sits on a stack of two white plates. On top of the pancake are fresh berries: bright red strawberry halves, deep black blackberries, and small dark blueberries, all dusted lightly with powdered sugar. Syrup is being poured carefully over the berries and pancake from above, adding a shiny, golden stream that runs down the fruit. The plates rest on a wooden board placed on a white marbled surface, with some sliced strawberries blurred lightly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
2/3 cup milk
1 tsp vanilla extract
3 tbsp to 1/2 cup all-purpose flour
3 tbsp granulated sugar
3 tbsp butter

Instructions

Step 1: Preheat the oven to 425°F and place a 10-inch cast iron skillet in the oven to heat for at least 5 minutes.
Step 2: In a blender, combine the eggs, milk, vanilla extract, all-purpose flour, granulated sugar, and butter. Blend until the mixture is smooth and creamy, about 30 to 60 seconds.
Step 3: Carefully open the oven door and add 3 tablespoons of butter to the hot cast iron skillet. Let the butter melt completely, about 2 minutes.
Step 4: Pour the Dutch Baby batter into the hot skillet without stirring. Return the skillet to the oven and bake for 18 minutes, until the edges are puffed up and golden brown.
Step 5: Remove the skillet from the oven. Drizzle with powdered sugar and maple syrup, then serve immediately. See tips for other topping ideas.

Tips & Variations

Use a well-heated cast iron skillet for the best rise and crispy edges.
Try topping your Dutch Baby with fresh berries, lemon juice, or a dollop of Greek yogurt for added flavor.
For a dairy-free version, substitute milk with almond or oat milk, and use vegan butter.
If you don’t have a blender, whisk the ingredients vigorously to achieve a smooth batter.

Storage

Dutch Baby pancakes are best enjoyed fresh as they lose their puffiness quickly. If necessary, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (around 300°F) for 5-10 minutes to help regain some crispness.

How to Serve

A golden-brown Dutch baby pancake with puffed edges sits in a black cast iron skillet, sprinkled lightly with powdered sugar. Inside, there is one layer of pancake with a smooth, slightly crispy texture, topped in the center with a colorful mix of fresh berries including blackberries, blueberries, and sliced strawberries, adding pops of dark purple, blue, and red. The skillet is placed on a white marbled texture, with a beige cloth softly folded in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a cast iron skillet?

A cast iron skillet works best for heat retention and even cooking, but if you don’t have one, a heavy oven-safe skillet or baking dish can work as a substitute. Make sure it fits in your oven and heats evenly.

How do I prevent the Dutch Baby from deflating quickly?

The puffiness is caused by steam and will naturally fall as it cools. Serve the Dutch Baby immediately after baking for the best presentation and texture.