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–+ servings
dutch baby pancake

Foolproof Dutch Baby Pancake

5 from 1 vote
A foolproof Dutch baby pancake with beautifully puffed edges and a tender center, ready in under 30 minutes. Made easily in a blender and baked in a hot cast iron skillet.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American, Dutch
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large eggs Room temperature
  • ½ cup whole milk Room temperature
  • ½ cup all purpose flour Spoon and leveled
  • 3 tablespoon unsalted butter For melting in the skillet
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ cup fresh raspberries and strawberries For serving
  • 2 tablespoon powdered sugar For dusting

Equipment

  • 1 Cast iron skillet 10-inch size is ideal
  • 1 Blender For smooth batter

Method
 

  1. Place a 10-inch cast iron skillet inside the oven and preheat to 425 degrees Fahrenheit.
    preheating cast iron skillet in oven
  2. Combine eggs, milk, flour, sugar, and vanilla in a blender. Blend on high until completely smooth.
    blending dutch baby pancake batter
  3. Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and foaming.
    melting butter in hot cast iron skillet
  4. Pour the batter quickly into the center of the skillet and return to the oven immediately.
  5. Bake for 20 minutes until puffed and golden brown. Serve immediately topped with powdered sugar and berries.

Nutrition

Serving: 150gCalories: 210kcalCarbohydrates: 16gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 145mgSodium: 85mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 450IUVitamin C: 5mgCalcium: 60mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature before blending. Serve immediately for the best visual impact, as the puff will deflate slightly as it cools.

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