This easy Dutch Baby Pancake is a light, crispy, and golden treat that puffs up beautifully in the oven. It’s perfect for a quick and simple breakfast or brunch, made with everyday ingredients like flour, eggs, and milk. Serve it hot with powdered sugar and lemon for a delicious, classic flavor!
Recipe Ingredients:
- 3 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 teaspoon vanilla extract
- confectioners’ sugar, for serving
- Lemon wedges, for serving
How To Make Dutch Baby Pancake?
- Preheat the oven: Heat your oven to 190°C / 375°F. Place 1 tbsp (14g) butter in a 10-inch (25cm) cast-iron skillet and let it heat in the oven for 10 minutes.
- Prepare the batter: Melt the remaining 2 tbsp (28g) butter and let it cool slightly. In a food processor, pulse together flour, sugar, and salt. Add eggs, milk, vanilla extract, and melted butter, then blend until smooth and frothy (about 30-45 seconds).
- Bake the Dutch baby: Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, without opening the oven, until puffed up and golden brown.
- Serve and enjoy: Dust with powdered sugar (icing sugar) and serve with lemon wedges for squeezing over the top. Enjoy warm!
Recipe Tips:
- Preheat the pan properly : A hot skillet is key to getting crispy edges and a puffy center. Make sure it’s in the oven for at least 10 minutes before adding the batter.
- Blend the batter well : A smooth and frothy batter ensures the best texture. Use a blender or food processor for quick mixing.
- Use room temperature ingredients : Cold eggs and milk can prevent the pancake from rising properly. Let them sit out for 15-20 minutes before using.
- Do not open the oven while baking : Keeping the oven door shut helps the Dutch baby rise properly. Wait until the full 20 minutes are up before checking.
- Serve immediately : Dutch babies deflate quickly once out of the oven, so enjoy it fresh and hot for the best texture!
How To Store Leftovers?
Let the Dutch Baby Pancake cool to room temperature, then wrap it in plastic wrap or place it in an airtight container. Store in the fridge for up to 2 days.
Nutrition Facts
- Calories: 400
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 465mg
- Sodium: 160mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 17g
Check out More Recipes:
Alton Brown Dutch Baby Pancake
Description
This easy Dutch Baby Pancake is a light, crispy, and golden treat that puffs up beautifully in the oven. It’s perfect for a quick and simple breakfast or brunch, made with everyday ingredients like flour, eggs, and milk. Serve it hot with powdered sugar and lemon for a delicious, classic flavor!
Ingredients
Instructions
- Preheat the oven: Heat your oven to 190°C / 375°F. Place 1 tbsp (14g) butter in a 10-inch (25cm) cast-iron skillet and let it heat in the oven for 10 minutes.
- Prepare the batter: Melt the remaining 2 tbsp (28g) butter and let it cool slightly. In a food processor, pulse together flour, sugar, and salt. Add eggs, milk, vanilla extract, and melted butter, then blend until smooth and frothy (about 30-45 seconds).
- Bake the Dutch baby: Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, without opening the oven, until puffed up and golden brown.
- Serve and enjoy: Dust with powdered sugar (icing sugar) and serve with lemon wedges for squeezing over the top. Enjoy warm!
Notes
- Preheat the pan properly : A hot skillet is key to getting crispy edges and a puffy center. Make sure it’s in the oven for at least 10 minutes before adding the batter.
- Blend the batter well : A smooth and frothy batter ensures the best texture. Use a blender or food processor for quick mixing.
- Use room temperature ingredients : Cold eggs and milk can prevent the pancake from rising properly. Let them sit out for 15-20 minutes before using.
- Do not open the oven while baking : Keeping the oven door shut helps the Dutch baby rise properly. Wait until the full 20 minutes are up before checking.
- Serve immediately : Dutch babies deflate quickly once out of the oven, so enjoy it fresh and hot for the best texture!
Alton Brown Dutch Baby Pancake
