A Dutch Baby Pancake, also known as a German pancake, is a beautifully puffy and golden oven-baked delight that combines the best of pancakes, crepes, and popovers. Unlike traditional stovetop pancakes, this airy treat is cooked in a hot cast-iron skillet, allowing it to rise dramatically in the oven before deflating slightly into a custardy, tender pancake.
This easy-to-make dish is perfect for breakfast, brunch, or even a light dessert. With a crisp, golden exterior and a soft, slightly sweet center, it pairs wonderfully with fresh fruits, powdered sugar, maple syrup, or a drizzle of honey. If you love light and fluffy baked goods, this is a must-try recipe!
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2-3
Ingredients
- 3 large organic eggs
- ½ cup all-purpose flour (or substitute with almond flour for a gluten-free option)
- ½ cup whole milk (or a dairy-free alternative like almond or oat milk)
- 1 tablespoon granulated sugar
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons unsalted butter
- For serving:
- Powdered sugar (for dusting)
- Fresh fruit (strawberries, blueberries, or bananas)
- Maple syrup or honey (for drizzling)
- Lemon wedges (optional, for a zesty twist)
Instructions
Step 1: Preheat the Oven & Prepare the Skillet
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside the oven while it heats. This ensures the skillet is hot enough to help the pancake rise properly.
Step 2: Prepare the Batter
- In a mixing bowl, whisk together the eggs until light and frothy (about 1 minute). This step incorporates air, making the pancake rise better.
- Gradually add the flour, milk, sugar, vanilla extract, and sea salt, whisking until the batter is smooth and free of lumps. Alternatively, you can blend the ingredients in a blender for a super smooth texture. Let the batter rest for 5 minutes while the oven finishes preheating.
Step 3: Melt the Butter & Pour the Batter
- Carefully remove the hot skillet from the oven using oven mitts. Immediately add the unsalted butter, swirling it around to coat the pan evenly.
- Pour the prepared batter into the skillet and return it to the oven.
Step 4: Bake Until Golden & Puffy
- Bake for 18–20 minutes or until the pancake is golden brown and puffed up with crispy edges. Avoid opening the oven during the first 15 minutes, as this can cause the pancake to deflate.
Step 5: Serve & Enjoy
- Once baked, remove the pancake from the oven. It will deflate slightly as it cools—this is normal.
- Dust with powdered sugar, add fresh fruit, and drizzle with maple syrup or honey. For a tangy contrast, squeeze a lemon wedge over the top. Serve immediately while warm and enjoy!
Tips for the Perfect Dutch Baby Pancake
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature to help the pancake rise better.
- Preheated Skillet: A hot pan is crucial for achieving the perfect puff. Don’t skip this step!
- Blender Method: If you want an extra airy texture, blend the batter for 15–20 seconds instead of whisking.
- Sweet or Savory Variations: You can make a savory version by omitting the sugar and vanilla and topping it with sautéed mushrooms, cheese, or smoked salmon.
The Dutch Baby Pancake is an incredibly easy and impressive dish that transforms a few simple ingredients into a stunning breakfast or brunch centerpiece. Whether you enjoy it with fresh berries, a dusting of powdered sugar, or a drizzle of syrup, this oven-baked pancake is sure to become a household favorite.
Try it out for your next brunch gathering, and let the golden, puffy goodness delight your taste buds!