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Dutch Baby Pancake Recipe

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4.1 from 54 reviews

This Dutch Baby Pancake recipe is a delightful, fluffy oven-baked pancake with a light, airy texture and golden-brown crust. Perfect for breakfast or brunch, it combines simple ingredients like eggs, buttermilk, flour, and butter, baked in a hot skillet to create a dramatic puffed-up pancake that deflates gently after baking. Serve it warm with your favorite toppings such as powdered sugar, maple syrup, whipped cream, or fresh fruit for a comforting and elegant meal.

Ingredients

For the Dutch Baby Pancake

  • 4 tablespoons butter
  • 4 large free-range eggs
  • ⅔ cup buttermilk or milk
  • 1 tablespoon granulated or caster sugar
  • ⅔ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt

Instructions

  1. Preheat the Oven and Skillet: Preheat your oven to 450°F (230°C). Place a 10-inch skillet in the oven while it preheats, leaving it in for 10-15 minutes to ensure it becomes very hot.
  2. Prepare the Batter: In a blender or using a whisk, combine the eggs, buttermilk (or milk), all-purpose flour, sugar, vanilla extract, and sea salt. Blend on a low setting for about 1 minute, then scrape down the sides of the blender. Continue blending for another 30 seconds until the batter is smooth. Allow the batter to rest for 15-30 minutes or refrigerate overnight for an even better texture.
  3. Melt the Butter in the Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around to coat the bottom and sides evenly as the butter melts.
  4. Pour the Batter and Bake: Immediately pour the batter into the hot, butter-coated skillet. Return the skillet to the oven and bake for 20-25 minutes without opening the oven door for the first 15 minutes to allow the pancake to rise and puff properly. The Dutch Baby should turn golden brown and puff up beautifully.
  5. Serve: Remove the skillet from the oven once the pancake is puffed and golden brown. The Dutch Baby will gently deflate once out of the oven, which is normal. Serve immediately while warm with your choice of toppings, such as powdered sugar, maple syrup, whipped cream, or fresh fruit.

Notes

  • Resting the batter allows the flour to hydrate fully and yields a tender texture.
  • Opening the oven door too early can cause the pancake not to rise properly.
  • Use a cast-iron or oven-safe skillet for best results.
  • Leftovers can be reheated gently in a skillet or toaster oven but are best enjoyed fresh.
  • Try adding cinnamon or lemon zest to the batter for extra flavor.

Find it online: https://justsosavory.com/dutch-baby-pancake-recipe/