Dutch Baby Pancake
A puffy, golden skillet pancake that rises dramatically in the oven and collapses into crispy edges with a tender center. Serve warm with jam, fresh berries, or powdered sugar.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 10g
Ingredients
- 3 tablespoons butter
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 serving jam, fresh berries, or powdered sugar for serving
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Crack the 3 eggs into a blender, add the 0.75 cup milk, 0.75 cup flour, 1 tablespoon sugar, and 0.25 teaspoon salt.
- 3
Blend on high speed for about 30 seconds until the mixture is completely smooth with no lumps visible, stopping once to scrape down the blender sides.
- 4
Place a 10-inch cast iron skillet on the oven rack in the center position, then close the oven door and let it heat for 3 minutes until very hot.
- 5
Carefully remove the hot skillet from the oven using oven mitts, add the 3 tablespoons butter, and swirl to coat the entire bottom and sides as it melts.
- 6
Pour the batter into the center of the skillet all at once, then immediately place the skillet back in the oven and close the door.
- 7
Bake for 15–18 minutes until the pancake puffs up dramatically, the edges turn deep golden brown, and the center jiggles just slightly when you gently shake the pan.
- 8
Remove the skillet from the oven using oven mitts and place it on a heat-safe surface—the pancake will deflate slightly and that is normal.
- 9
Slide the pancake onto a cutting board or platter, then divide it into 2 pieces by cutting straight down the middle and sliding each half onto a plate.
- 10
Serve immediately while the edges are still warm and crispy, topped with jam, fresh berries, powdered sugar, or your preferred toppings.
Tools you’ll need
- blender
- 10-inch cast iron skillet
- oven mitts
- cutting board or platter
- sharp knife
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