Dutch Baby Pancake
A dramatic, puffed Dutch baby pancake baked in a hot skillet, with crisp golden edges and a custardy centre. Finish with lemon and powdered sugar.
By Tasty Nest Recipes Editorial TeamPublished
27 min total 1 (10-inch) pancakeEasy
Photo: sarahrondel · Public Domain Mark. Illustrative photo; your results may look different.
About this recipe
A Dutch baby, also called a German pancake, is a large, eggy pancake baked in a very hot skillet. It puffs up spectacularly in the oven, with tall, crisp edges and a soft, custardy middle, then gently sinks as it cools.
The batter takes two minutes in a blender. The only real trick is getting the pan and butter properly hot before the batter goes in; that is what makes it rise.
Equipment you'll need
- 10-inch cast-iron or oven-safe skillet
- Blender
Tips for success
- Room-temperature eggs and milk help the pancake puff higher.
- Use an oven mitt on the skillet handle at all times; it stays extremely hot.
- Keeping the oven door closed for the first 15 minutes prevents the pancake from collapsing early.
Substitutions and variations
- Use a 9 x 13-inch metal baking pan and double the recipe for a crowd.
- Make it savoury: omit the sugar and vanilla, then top with ham, Gruyère and chives.
- Top with sautéed apples and cinnamon instead of lemon.
Storage and reheating
To store: Dutch babies are best eaten immediately. Refrigerate leftovers, covered, for up to 2 days.
To reheat: Reheat slices in a 350°F (175°C) oven for 5 to 7 minutes; it will not puff again but will crisp up.
Recipe
Dutch Baby Pancake
A dramatic, puffed Dutch baby pancake baked in a hot skillet, with crisp golden edges and a custardy centre. Finish with lemon and powdered sugar.
- Prep
- 5 min
- Cook
- 22 min
- Total
- 27 min
- Yield
- 1 (10-inch) pancake
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Batter
To serve
Instructions
Step 1: Heat the pan
Place the skillet on the middle rack and heat the oven to 425°F (220°C). Let the pan heat for at least 10 minutes once the oven reaches temperature.
Step 2: Blend the batter
Blend the eggs, milk, flour, sugar, salt and vanilla for about 30 seconds until smooth and frothy.
Step 3: Melt the butter
Carefully remove the hot skillet, add the butter and swirl until melted and foaming.
Step 4: Bake
Immediately pour the batter into the centre of the pan and return it to the oven. Bake for 18 to 22 minutes, without opening the door for the first 15 minutes, until puffed and deep golden brown at the edges.
Step 5: Serve right away
Dust with powdered sugar and serve straight from the pan with lemon wedges and berries. It will deflate as it cools; that is normal.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 240
- Protein
- 8 g
- Fat
- 14 g
- Carbs
- 21 g
- Fibre
- 1 g
- Sugars
- 5 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/dutch-baby-pancake
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