The Dutch Baby Pancake is a simple and delicious breakfast pancake made in your oven. It has an eggy deliciousness like French Toast and puffs up like a popover. This breakfast classic has become a favorite in our house and can be a favorite in yours, as well!
- 3 eggs
- ½ cup whole milk
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of Nutmeg
- 4 tablespoons butter
- 1 tablespoon Lemon Juice, for topping
- 2 teaspoons powdered sugar, for topping
- Preheat oven to 425° Fahrenheit
- While oven is preheating, add whole milk, eggs, and vanilla to mixing bowl and mix until yolks are broken and everything is well combined.
- In separate bowl, combine flour, sugar, and nutmeg and combine.
- Slowly add dry ingredients into wet ingredients and whisk until everything is well incorporated and set aside.
- Once oven is preheated, add 4 tablespoons of butter to 10" cast-iron skillet.
- Put in middle rack of oven until butter is melted.
- Take skillet out and add batter to skillet.
- Place back in oven for 20 minutes.
- At 20 minutes, turn the oven off and allow the pancake to sit in the closed oven for 5 minutes
- Remove and use good metal spatula to remove cake. It might stick just a tad at the bottom, but you can gently free it.
- Sprinkle with lemon juice and powdered sugar to taste.
- Get yourself a cast-iron skillet [Amazon Affiliate Link] if you don’t already have one!
- I added dry ingredients into wet. Feel free to do the opposite. No big deal.
- Use pot holders when handling your hot cast-iron.
- When removing the pancake, use a good metal spatula to slide underneath and make sure nothing sticks.
- Top with a little lemon juice and powdered sugar, but syrup works well, too.
- Serving Size: 1/4 Skillet
- Calories: 260
- Sugar: 9 g
- Sodium: 54 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 169 mg
Keywords: Dutch Baby Pancake