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Dutch Baby Pancake Recipe


  • Author: Ben Myhre
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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!


Scale

Ingredients

  • 3 eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 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

Instructions

  1. Preheat oven to 425 Farenheit
  2. While oven is preheating, add whole milk, eggs, and vanilla to mixing bowl and mix until yolks are broken and everything is well combined.
  3. In separate bowl, combine flour, sugar, and nutmeg and combine.
  4. Slowly add dry ingredients into wet ingredients and whisk until everything is well incorporated and set aside.
  5. Once oven is preheated, add 4 tablespoons of butter to 10″ cast-iron skillet.
  6. Put in middle rack of oven until butter is melted.
  7. Take skillet out and add batter to skillet.
  8. Place back in oven for 20 minutes.
  9. At 20 minutes, turn the oven off and allow the pancake to sit in the closed oven for 5 minutes
  10. Remove and use good metal spatula to remove cake. It might stick just a tad at the bottom, but you can gently free it.
  11. Sprinkle with lemon juice and powdered sugar to taste.

Notes

  • 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.
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German

Nutrition

  • 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