Easy Dutch Baby Pancake Recipe
A sweet revelation with puffy edges, a velvety center, and limitless topping possibilities, blurring the lines between breakfast and dessert!
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Calories: 200kcal
Servings: 4
Equipment
- Skillet (oven-safe)
- Blender (Hand or Electric)
- Mixing Bowl
- Measuring Spoons and Cups
- Oven
- Oven Mitts
Ingredients
- 3 large eggs
- � cup all-purpose flour
- � cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- � teaspoon salt
- 2 tablespoons butter unsalted
- Powdered sugar, fresh berries, syrup, or a squeeze of lemon juice (optional toppings)
Instructions
- Preheat your oven to 425�F (220�C). Place a 10-inch oven-safe skillet in the oven while it's heating.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until the batter is smooth.
- 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.
- Quickly pour the batter into the hot skillet with the melted butter. Return the skillet to the oven.
- Bake for 20-25 minutes or until the Dutch Baby is puffed up and golden brown around the edges.
- 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.
- Slice and serve immediately while it's puffy and hot.
Notes
- Preheat Thoroughly: Ensure both the oven and skillet are fully preheated for a crisp Dutch Baby.
- Room Temperature Ingredients: Allow eggs and milk to reach room temperature for a smoother batter.
- Blend Well: Whether using a blender or whisk, ensure the batter is thoroughly blended for uniform texture.
- No Peeking: Avoid opening the oven door frequently during baking to maintain the heat needed for rising.
- Serve Promptly: Enjoy the Dutch Baby immediately for the fluffiest texture; they deflate slightly as they cool.
Nutrition
Calories: 200kcal