Description
These Dutch baby pancakes bake up big, golden, and puffy with crisp edges and a soft, custardy center that feels way fancier than the effort it takes. With just a handful of pantry ingredients and one hot skillet, you can have a show-stopping breakfast on the table fast. Whether you top it with fruit, powdered sugar, or syrup, it’s an easy, cozy way to make mornings feel special.
Ingredients
Units
Scale
- 3 large eggs
- 3/4 cup milk, preferably at room temperature
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract, optional
- 1/4 teaspoon salt
- 2 tablespoons butter
- For serving: (optional) powdered sugar, fresh berries or fruit, and maple syrup or honey
Instructions
- Preheat the oven to 425°F and place a 10-inch cast-iron skillet or any oven-safe pan inside to heat thoroughly.
- In a blender (affiliate link) or with a mixer, whisk the eggs until they become frothy, about one minute. Add the milk, flour, sugar, vanilla extract, and salt, and blend until the batter is smooth and pourable.
- Carefully take the hot skillet out of the oven and add the butter, letting it melt and coat the pan evenly.
- Pour the batter into the skillet over the melted butter and return it to the oven.
- Bake for 15 to 20 minutes, until the pancake has puffed and turned a golden brown.
- When serving, sprinkle with powdered sugar and top with fresh berries or fruit. If desired, drizzle with maple syrup or honey.
- Prep Time: 10 minutes
- Cooling Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American