Description
A light and airy Dutch Baby pancake, also known as German Pancakes, baked in a hot cast iron skillet and served immediately for a crispy, golden puffed delight with a tender center. Perfect for breakfast or brunch, this recipe uses simple ingredients blended into a smooth batter and baked to puffed perfection.
Ingredients
Scale
Ingredients
- 3 large eggs (at room temperature, warmed in warm water for 5 minutes)
- 1/2 cup all-purpose flour
- 1/2 cup whole milk (at room temperature, microwaved for 15 seconds)
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of nutmeg (optional)
- 3 Tbsp unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 425ËšF (220ËšC). Place an oven-safe skillet, preferably cast iron, inside the oven to heat for at least 8 minutes. This ensures the pan is hot enough to create the perfect rise and crispy edges.
- Prepare Batter: While the skillet heats, combine the eggs, all-purpose flour, whole milk, sugar, salt, nutmeg (if using), and vanilla extract in the jar of a blender. Blend on high speed for 30 seconds until the batter is smooth, stopping halfway to scrape down the sides to ensure all flour is incorporated evenly.
- Butter the Hot Skillet: Using hot mitts, carefully remove the preheated skillet from the oven. Add 3 tablespoons of unsalted butter to the skillet and swirl it around so it coats the bottom and sides evenly. The butter should melt quickly and sizzle, creating a non-stick base for the batter.
- Bake the Dutch Baby: Pour the prepared batter into the hot, buttered skillet. Immediately place the pan back into the oven and bake for 16 to 18 minutes. The pancake will puff dramatically and turn golden brown along the edges when ready.
- Serve Immediately: Using hot mitts again, carefully remove the skillet from the oven. Serve the Dutch Baby immediately for best texture, enjoying its crisp edges and soft center while it is warm and fresh.
Notes
- Ensuring eggs and milk are at room temperature helps the batter blend smoothly and rise well.
- A well-heated cast iron skillet is key to a perfectly puffed Dutch Baby with crisp edges.
- Serve immediately as the pancake will deflate as it cools.
- Optional garnishes include powdered sugar, fresh lemon juice, berries, or maple syrup.
- Be careful handling the hot skillet; always use oven mitts for safety.
