Dutch Baby

Who doesn't love a dish that is prepared in seconds? Quickly blended up in a blender then baked in a hot oven, this Dutch baby recipe comes out perfectly fluffy and golden with a tender center!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 221kcal

Author John Kanell

Equipment

10" cast iron skillet
Blender

Ingredients

½ cup whole milk (120ml)
½ cup all-purpose flour (60g)
3 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoons salt
2 tablespoons unsalted butter
Confectioners’ sugar for dusting

Instructions

Place a 10-inch cast-iron skillet on the center oven rack and preheat the oven to 425F.
While the oven is preheating, combine the milk, flour, eggs, sugar, vanilla, and salt in the container of a blender. Blend on high for 20 seconds, scrape down the sides of the container, and blend again for a few more seconds. Let the batter rest until the oven is hot. (This helps hydrate the flour for a fluffier, tender pancake.)
Once preheated, blend the batter for a few seconds, then carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl until melted. Immediately pour the batter into the skillet.
Bake for 20 minutes or until the pancake is very puffed and deep golden brown around the edges. (It will shrink as it cools.) Dust with confectioners’ sugar and serve hot, cut into wedges with fresh berries, jam, or maple syrup.

Video

Notes

A really hot skillet is key to getting a big, puffy pancake, so don’t skip the skillet preheating. Cast iron works well because it holds the heat, but you can use any 1.5- to 2-inch deep oven-proof skillet.
If you don’t have a blender, you can make the batter in a small food processor, using an immersion blender, or whisk vigorously by hand in a large mixing bowl.
Bring the ingredients to room temperature before blending them together. Room temperature ingredients will blend more smoothly and help you avoid a lumpy batter. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you forget to take them out of your fridge.
Make sure the oven is hot before adding the skillet and batter into the oven. The hotter the oven, the more puffy your Dutch baby pancake will be.
A digital kitchen scale is the most accurate way to measure flour because adding too much flour will lead to a heavy pancake. If you do not have a scale, fluff your flour with a spoon and scoop it into your measuring cups before leveling off the top with a knife. Doing so will ensure you do not overpack the measuring cup.

Nutrition