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–+ servings

Perfect Puffy Dutch Baby Pancake

This simple yet impressive Dutch baby pancake puffs up beautifully in a hot oven, then gracefully deflates to create a versatile breakfast treat perfect for two. With just a handful of pantry staples, you'll create a spectacular breakfast in less than 30 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: German
Calories: 349
Ingredients Method Nutrition

Ingredients
  

  • 2 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk room temperature
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • Powdered sugar for serving
  • Lemon wedges and fresh berries for garnish optional

Method
 

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside to heat while you prepare the batter.
  2. In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about 30 seconds. Let the batter rest for 5 minutes.
  3. Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides as it melts.
  4. Pour the batter into the hot, buttered skillet and immediately return it to the oven.
  5. Bake for 15-18 minutes, until the Dutch baby is puffed up dramatically and golden brown around the edges.
  6. Remove from the oven (the pancake will begin to deflate almost immediately - this is normal!).
  7. Dust with powdered sugar, add your favorite toppings, and serve immediately while still warm.

Nutrition

Calories: 349kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 10gCholesterol: 221mgSodium: 178mgFiber: 1gSugar: 11g
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