Dutch Baby
This easy Dutch baby pancake recipe is the best breakfast or brunch ever! Made with simple pantry staples and fresh berries, this puffy 5 ingredient pancake is light, custardy, and ready in under 30 minutes.
Ingredients
Instructions
Preheat the oven to 450°F (232°C). In a large bowl or blender, combine the flour, eggs, milk, salt, and 2 tablespoons of melted butter until smooth and free of lumps. You can use a blender, hand mixer, or whisk by hand. If using a blender, it should take about 20 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed up around the edges, about 15-18 minutes.
Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar. Slice into pieces and pour maple syrup over the top. Serve warm.
Nutrition
- Serving Size
- 4 people
- Calories
- 336 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 12 g
- Fat Content
- 18 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 223 mg
- Sodium Content
- 387 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Trans Fat Content
- 0.5 g
- Unsaturated Fat Content
- 7 g
