Super Easy Dutch Baby Pancake Recipe
This Super Easy Dutch Baby Pancake is fluffy, golden, and impressively simple! Perfectly crisp edges with a soft center make it a delightful weekend brunch treat.
Equipment
- Oven-safe skillet or cast-iron pan (around 10 inches)
- Mixing Bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- Sifter or Fine Mesh Strainer
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- pinch salt
- 3 tbsp butter
- powdered sugar for dusting on top
- fresh berries strawberries, blueberries, raspberries, or a mix
- whipped cream optional
- honey or syrup for drizzling and extra sweetness
Instructions
- Set your oven to 425°F (220°C). Place your cast-iron skillet or oven-safe pan inside the oven to heat up.
- While the pan heats, crack the 3 large eggs into a mixing bowl. Add the 3/4 cup milk, 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk vigorously until the batter is smooth and free of lumps.
- Carefully remove the hot skillet from the oven using oven mitts. Add the 3 tablespoons of butter and swirl it around until fully melted and bubbling, coating the entire bottom and sides of the pan.
- Immediately pour the batter into the hot, buttered skillet. Quickly transfer the pan back to the oven and bake for 15-20 minutes without opening the oven door.
- Once golden brown and puffed, remove the pancake from the oven. Dust generously with powdered sugar, scatter fresh berries on top, add whipped cream if desired, and drizzle with honey or syrup. Serve immediately.
Notes
- Use a well-preheated pan to ensure the pancake puffs up perfectly.
- Whisk batter thoroughly to incorporate air for a lighter texture.
- The pancake will deflate slightly after baking; this is normal.
- Butter the pan well to achieve crispy edges.
- Substitute gluten-free flour and plant-based milk for dietary preferences.