Dutch Baby Pancake Recipe: An Irresistible Breakfast Delight!

by Austin Carter

New Recipe

- Prep Time: 15 minutes - Cook Time: 20 minutes - Topping and Serving Time: 5 minutes - Total Time: 40 minutes - Course: Breakfast - Cuisine: German - Servings: 4 - Calories: 200 kcal

Easy Dutch Baby Pancake Recipe

– Skillet (oven-safe) – Blender (Hand or Electric) – Mixing Bowl – Measuring Spoons and Cups – Oven – Oven Mitts


– 3 large eggs – ¾ cup all-purpose flour – ¾ cup milk – 1 tablespoon granulated sugar – 1 teaspoon vanilla extract – ¼ teaspoon salt – 2 tablespoons butter unsalted – Powdered sugar, fresh berries, syrup, or a squeeze of lemon juice (optional toppings)


1. Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven while it’s heating. 2. In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until the batter is smooth. 3. Carefully remove the hot skillet from the oven and add the butter, swirling it around to coat the bottom evenly. Allow the butter to melt and coat the skillet.


4. Quickly pour the batter into the hot skillet with the melted butter. Return the skillet to the oven. 5. Bake for 20-25 minutes or until the Dutch Baby is puffed up and golden brown around the edges. 6. Remove from the oven, and add your favorite toppings. Dust with powdered sugar, add fresh berries, or drizzle with syrup. A squeeze of lemon juice can also add a delightful touch. 7. Slice and serve immediately while it’s puffy and hot.


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