The Best Dutch Baby Pancakes Ever Recipe
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This recipe delivers the best Dutch Baby pancakes you can make, featuring a light, fluffy, and golden puffed pancake baked right in a hot cast iron skillet. With a simple blender batter and a quick bake, it’s an impressive yet easy breakfast or brunch treat that puffs dramatically in the oven and collapses slightly once out. Serve with powdered sugar, maple syrup, and your favorite toppings for a delightful morning indulgence.
Ingredients
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven to heat for at least 5 minutes until it is very hot. This step ensures the batter will start puffing immediately upon contact.
In a blender, combine the 4 large eggs, 2/3 cup milk, 1 tsp vanilla extract, 1/2 cup all-purpose flour, 3 tbsp granulated sugar, and 3 tbsp butter. Blend the mixture on high speed until it becomes smooth and creamy, which should take about 30 to 60 seconds. This ensures a well-incorporated batter without lumps.
Carefully open the oven door and add 3 tbsp of butter to the preheated cast iron skillet. Allow the butter to melt completely and sizzle for about 2 minutes. This will add flavor and prevent sticking.
Pour the blended batter into the hot, buttered skillet without stirring. Immediately return the skillet to the oven. Bake the Dutch baby for 18 minutes. You’ll notice the edges rising and turning a golden brown color as it bakes, creating a beautiful puff.
Remove the skillet from the oven. Dust the top with powdered sugar and drizzle with maple syrup. Serve immediately while warm and puffed for the best texture. Get creative with toppings such as fresh berries, lemon wedges, or whipped cream as desired.
