Dutch Baby Recipe (German Pancakes)

Preheat oven to 425°F. Spray a 9x13-inch pan (or 10.25-inch skillet; see note 1) with cooking spray. Add cold butter pieces to the pan and set aside.

In a high-powered blender, combine flour, milk, eggs, egg yolk, salt, vanilla, and, if using, sugar and cinnamon. Blend until smooth, about 50 seconds. You can refrigerate the batter at this point and bake it the next day if desired.

Place prepared pan with butter in the oven. Once butter is melted, use a pastry brush to evenly coat the bottom and sides of the pan. For extra flavor, you can return the pan to the oven briefly to brown the butter—until golden brown and nutty-smelling—just watch it closely; don’t let it burn.

As soon as the butter is fully melted or browned, pour the batter into the pan in a figure-8 pattern. Bake for 20–25 minutes, or until puffed, golden at the edges, and no longer glossy.

Dust with powdered sugar, slice, and serve immediately with berries, whipped cream, or caramel syrup, if desired. Dutch baby is best eaten fresh.

Optional Caramel Syrup: In a heavy-bottomed pot, combine butter, brown sugar, cream, and salt. Cook over medium heat, stirring occasionally, for 5–8 minutes or until thickened and bubbly. Remove from heat and stir frequently as it cools slightly. Add vanilla and mix well. Drizzle over your Dutch baby.