Easy Baby Dutch Pancake recipe

puffy dutch baby pancake in cast iron skilet

5 from 3 votes

An easy and delicious breakfast: Baby Dutch Pancake. So simple to make and what an entrance it makes! Whisk in one bowl and pour into a hot skillet (or casserole dish) for a dreamy breakfast or brunch. A family favorite with rumply puddles of eggy custard, crisp edges, and a dramatic poof that feels very special. Top with fresh fruit and powdered sugar for a complete meal!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch, Snack

Cuisine: American, German

Keyword: Dutch Pancake, Eggs, skillet

Servings:

Calories: 469kcal

Author: Lis Lam

Equipment

10 or 12 inch cast iron skillet

Ingredients

4 eggs *room temperature, if possible
2/3 cup milk *whole, 2%, 1%, or plant base milks
2/3 cup flour
2 Tbsp sugar (omit for savory dutch baby)
1 tsp vanilla (omit for savory dutch baby)
1/4 tsp salt
2 Tbsp unsalted butter

Instructions

Preheat oven to 450F/230C. Place a 10 or 12 inch cast iron pan into the oven. The goal is for the pan and the oven to preheat together. (Alternately, you can use a ceramic dish that is 10-12 inches in diameter.)
Make batter. In a large bowl, add eggs. Whisk well until frothy. Add flour and whisk until smooth. Add milk, vanilla (if using), salt, and sugar. Whisk vigorously, making sure there are no lumps. Let the batter rest while the oven finishes preheating.
Add batter to skillet. When the oven has reached 450F, take out the cast iron pan with oven mitts. Be careful! It will be hot! Working carefully, add 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated. The butter will sizzle and brown. Using a spatula, pour the batter into the pan. Immediately transfer to the oven.
Bake. Bake until puffy and golden brown with crispy edges, about 12-15 minutes. Do not open the oven door while it bakes or it will deflate!
Garnish and serve. Remove the Dutch Pancake from the oven. As soon as you remove it, it will begin to deflates. Work quickly to garnish with toppings of choice. Eat immediately. Enjoy!

Notes

Tips:

Preheat the skillet. A hot skillet is the key to a dramatically puffy Dutch baby pancake. Make sure the butter sizzles and browns when added to the pan. Otherwise, it's not hot enough.
Whisk batter very well. Make sure the batter contains no lumps. When adding ingredients, whisk after each addition. If there are stubborn lumps, whizz in a blender or Vitamix until smooth.
Rest Batter. After whisking, let the batter rest until the oven has reached 450F.
Do not open the oven door. While the Baby Dutch Pancake bakes, don't open the oven door. It will deflate! Even a slight change in temperature will stop the rising process.
Garnish quickly. The Dutch pancake will immediately start to deflate. Prep garnish ahead of time and add quickly.

Nutrition