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Dutch Baby Pancake

Fluffy Dutch Baby Pancake – Elevate Your Breakfast Game

Experience the delightful airiness of Dutch Baby Pancake, a versatile dish perfect for breakfast or dessert.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Dutch
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large eggs room temperature
  • 1 cup milk or non-dairy milk
  • 1 cup all-purpose flour or gluten-free flour
  • 1 pinch salt
  • 1 teaspoon vanilla extract preferably pure
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon lemon juice freshly squeezed
For the Toppings

Equipment

  • blender
  • 10-inch cast iron skillet

Method
 

Step‑by‑Step Instructions for Dutch Baby Pancake
  1. Preheat the oven to 425°F (220°C). Gather ingredients and let them come to room temperature.
  2. Blend the eggs, milk, flour, salt, and vanilla in a blender until smooth.
  3. Melt butter in a 10-inch cast iron skillet over medium heat.
  4. Pour the batter into the hot skillet without stirring.
  5. Bake for 15-20 minutes until puffed and golden brown. Do not open the oven door.
  6. Remove from oven, brush with butter, and drizzle with lemon juice.
  7. Top with mixed berries and powdered sugar.
  8. Slice into wedges and serve warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 80mgIron: 1.5mg

Notes

Use room temperature ingredients for best results and resist opening the oven door while baking.

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