Easy Dutch Baby Pancake Recipe
fromevolvingtable.comwww.evolvingtable.com/dutch-baby-pancake
A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It's like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!
Ingredients
Instructions
Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.
Place oil or butter in a 10-inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.
Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
Nutrition
- Calories
- 181 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 5 g
- Fat Content
- 11 g
- Saturated Fat Content
- 7 g
- Cholesterol Content
- 122 mg
- Sodium Content
- 87 mg
- Fiber Content
- 1 g
- Sugar Content
- 4 g
- Serving Size
- 1 serving
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