Dutch Baby Pancake
Made with simple ingredients and minutes of prep, this Dutch Baby Pancake (or oven pancake) delivers a puffed-up pancake that is buttery, tender, and delicious! It is a show-stopper!
Servings: 4
Equipment
Ingredients
- 3 tablespoons unsalted butter divided
- 3 large eggs
- ⅔ cup milk any variety
- 1 tablespoon maple syrup plus more for serving
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
- ¼ teaspoon table salt
- ½ cup all-purpose flour
- powdered sugar, maple syrup, and berries, etc. for serving
Instructions
- Preheat the oven 425℉.
- Melt one tablespoon of butter in a heat-safe bowl in the microwave and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.
- Layer the ingredients in the following order into the blender: 3 eggs, ⅔ cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt, and ½ cup flour. Blend until smooth.
- Place the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven and then pour the pancake batter into the skillet.
- Return the skillet to the oven and bake the Dutch Baby for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.
- Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving. Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.
Video
Notes
Milk: Use any type of milk you prefer, even non-dairy milk, but whole milk does provide the richest results.
Pan: Be sure you use a 10-inch skillet that is heat safe up to 425 degrees F.
Doubling the Recipe: To prepare a double batch, use a 9x13 baking dish instead of a 10-inch skillet. Be sure the baking dish is safe up to 425 degrees as well.
Preparing without a Blender: Whisk together the flour, salt, and cinnamon together until well combined. Add the eggs, milk, vanilla, and melted butter, and use a handheld mixer on medium speed to beat until combined.
Leftovers can be stored in a sealed container and refrigerated for up to 3 days. Reheat in the microwave for 45 seconds to 1 minute.
Nutrition
Calories: 262kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 268mg | Potassium: 393mg | Fiber: 1g | Sugar: 21g | Vitamin A: 470IU | Vitamin C: 5.1mg | Calcium: 102mg | Iron: 0.8mg
