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dutch baby pancake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

The Dutch Baby Pancake is a puffy over sized pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.

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yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For dutch baby pancake

  • 4
    large eggs
  • 1 c
    whole milk
  • 1/2 tsp
    salt
  • 4 Tbsp
    unsalted butter
  • 1 tsp
    vanilla
  • 1 Tbsp
    sugar
  • 1 c
    all purpose flour
  • 1 c
    assorted berries (optional)
  • maple syrup (optional)

How To Make dutch baby pancake

  • 1
    Place a 10 inch cast iron or ovenproof skillet in the oven and turn to 425 degrees
  • 2
    Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla, butter and flour in the blender. Blend for 10 seconds. If necessary stop the blender after 5 seconds and scrape down the sides with a spatula.
  • 3
    Carefully remove skillet. Add 2 tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to oven. Bake until puffed and lightly browned; 15-17 minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.
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