Dutch Baby Pancake

Dutch Baby Pancake

Dutch Baby Pancake

Prep Time: 5 minutes
Cook Time: 13-15 minutes
Servings: 2 

1/2 cup milk
3 eggs
1/2 cup of bread flour* 
1/4 tsp vanilla extract
1 tbsp sugar
2 tbsp butter (for melting in the pan)

Optional Topping:
Powdered Sugar



Pre-heat oven to 425 degrees

Whisk milk, eggs, flour, vanilla and sugar until smooth.

As soon as the oven comes to temperature, place butter in a 9" cast iron skillet and put it in the oven.

Once butter has melted carefully remove the pan from the oven and swirl so butter coats the entire bottom and sides of the pan.

Pour the batter into the pan and return to the oven.

Cook at 425 degrees for 15 minutes, turn off oven and leave it in there allowing it to continue to cook for an additional 3-5 minutes. 

Squeeze a lemon wedge drizzling across the Dutch baby and sprinkle with powdered sugar.


*You may substitute all purpose flour, but bread flour tends to give it more "puff"

For a smaller Dutch Baby, divide batter between 2 glass pie dishes. Cook for 10 minutes, turn off oven and cook for an additional 3-5 minutes.


Dutch Baby Pancake Nurtition

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