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Dutch Baby Pancake Recipe

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3.9 from 37 reviews

This Dutch Baby is a light and puffy oven-baked pancake with a crisp golden edge and a tender center. Made with simple ingredients like eggs, milk, flour, honey, and vanilla, it’s effortlessly fluffy and perfectly sweetened. Prepared by blending the batter and baking it in a hot cast iron skillet, this recipe is ideal for a special breakfast or brunch. Serve it warm with your favorite toppings for a comforting and impressive dish.

  • Total Time: 18 minutes
  • Yield: 10 servings

Ingredients

For the Dutch Baby Batter

  • 3 large eggs
  • ½ cup whole milk
  • 1 Tablespoon honey
  • ½ teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ⅛ teaspoon fine sea salt
  • 3 Tablespoons salted butter

Instructions

  1. Make the Dutch Baby Batter: Blend the eggs in a blender on medium-high speed for 1 minute until they become light yellow.
  2. Add Remaining Ingredients: Add milk, honey, vanilla extract, all-purpose flour, and fine sea salt to the blender. Blend for 15-30 seconds until the batter is smooth and well combined.
  3. Rest the Batter: Let the batter rest at room temperature for 10-15 minutes to allow the flour to hydrate fully. Alternatively, store it in an airtight container in the refrigerator for up to 24 hours.
  4. Preheat Oven and Skillet: Preheat your oven to 425°F (218°C) and place a 10-inch round cast iron skillet inside to heat thoroughly.
  5. Melt Butter in Skillet: Carefully remove the hot skillet from the oven and add the salted butter. Tilt and swirl the skillet to evenly coat the bottom and sides with melted butter.
  6. Pour Batter into Skillet: Immediately pour the rested batter into the buttered skillet, ensuring it is evenly distributed.
  7. Bake Dutch Baby: Return the skillet to the oven and bake for 11-13 minutes until the edges are dark golden brown, puffed, and the center is lightly golden and set.
  8. Cool Before Serving: Remove the skillet from the oven and allow the Dutch Baby to cool for about 5 minutes. It will naturally deflate during this time.
  9. Serve Warm: Serve the Dutch Baby warm with your choice of toppings such as fresh fruit, powdered sugar, maple syrup, or butter.

Notes

  • Resting the batter allows for a better texture and helps the Dutch Baby puff up nicely in the oven.
  • Use a well-seasoned cast iron skillet for best results; it retains heat evenly and helps achieve crisp edges.
  • Be sure to preheat the skillet inside the oven to get a dramatic puff rise when baking.
  • The Dutch Baby deflates as it cools—that’s normal and expected.
  • Top with powdered sugar, fresh berries, lemon juice, maple syrup, or whipped cream for extra flavor.
  • If you prefer a dairy-free variation, substitute butter with a non-dairy alternative and milk with almond or oat milk, although the texture may vary slightly.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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