Dutch Baby Pancake
With a handful of staple ingredients and just 5 minutes of prep, this oven pancake bakes up dramatically puffy with buttery, crisp edges and a soft, custardy center.
Servings: 4
Equipment
Ingredients
- 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
- 3 tablespoons unsalted butter
- powdered sugar, maple syrup, and berries, etc. for serving
Instructions
- Preheat the oven 425℉.
- Add 3 large eggs, ⅔ cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon table salt, and ½ cup all-purpose flour to a blender in that order. Blend on medium-high speed for 1 minute until smooth. Set the batter aside for 5 minutes or so while you melt the butter.
- Place 3 tablespoons unsalted butter into a 10-inch oven-safe skillet and place the pan into the oven for 2-3 minutes, or until the butter is fully melted.
- Carefully remove the skillet from the oven, pour the pancake batter into the skillet over the melted butter and return to the oven.
- Bake for 20-25 minutes, or until the center is puffed up and the edges are crispy and browned. Use the oven light to check on the pancake rather than opening and closing the oven door for best results.
- Remove the pancake from the oven and serve immediately with powdered sugar, fruit, and maple syrup as desired. I find it is easiest to slide the pancake out of the skillet unto a cutting board for easy slicing.
Video
Notes
Milk: Use any type of milk you prefer, even non-dairy milk, but whole milk does provide the richest results.
Flour: All-purpose flour gives the classic texture, while whole white wheat flour adds a bit more heartiness and fiber without making the pancake dense.
Pan: Be sure you use a 10-inch skillet that is heat safe up to 425℉.
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℉ as well.
Preparing without a Blender: Whisk together the flour, salt, and cinnamon together until well combined. Add the eggs, milk, and vanilla, and use a handheld mixer on medium speed to beat until combined.
Storage: 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
