Imagine a breakfast dish that's part pancake, part soufflé, and 100% Instagram-worthy! The Dutch Baby Pancake is not just a meal, it's a culinary performance that transforms simple ingredients into a puffy, golden masterpiece right before your eyes. With its dramatic rise and crispy, buttery edges, this German-inspired delicacy will make you feel like a gourmet chef without any complicated techniques. Get ready to impress your family and friends with a breakfast that looks like it came straight from a professional kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Powdered sugar for serving
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it heats to ensure the pan gets very hot.
- In a blender, combine eggs, milk, flour, sugar, and vanilla extract. Blend on high speed for 30-45 seconds until the mixture is completely smooth and frothy, with no lumps remaining.
- Carefully remove the hot skillet from the oven using thick oven mitts. Add butter to the pan and swirl quickly to coat the entire bottom and sides, allowing the butter to sizzle and brown slightly.
- Immediately pour the prepared batter into the hot buttered skillet. Do not stir or disturb the batter.
- Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is puffed up, golden brown around the edges, and has a dramatic rise.
- Remove from the oven and let the Dutch baby rest for 2-3 minutes. The pancake will begin to deflate slightly, which is normal.
- Dust generously with powdered sugar using a fine-mesh sieve. Slice into wedges and serve immediately while still warm.
- Optional: Serve with fresh berries, maple syrup, lemon wedges, or whipped cream as desired.
Tips
- Use a cast-iron skillet for the best heat distribution and crispy edges.
- Ensure your eggs are at room temperature for a smoother batter.
- Blend the ingredients thoroughly to eliminate any flour lumps.
- Preheat the pan is crucial - a hot pan creates that signature dramatic rise.
- Don't open the oven while baking, as this can cause the pancake to deflate.
- Serve immediately after baking for maximum puffiness and visual appeal.
- Experiment with toppings like fresh berries, lemon zest, or a drizzle of maple syrup.
- For a more stable rise, let the batter rest for 10-15 minutes before baking.
Nutrition Facts
Calories: 270kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: mg
