My Favorite Dutch Baby Puff Pancake Recipe
This Dutch Baby Puff Pancake recipe is an easy-to-make, oven-baked, puffy pancake that’s sweet, buttery, and melts in your mouth. It requires only a handful of simple ingredients like eggs, flour, milk, and butter, making it a perfect breakfast treat. Served best with powdered sugar, syrup, or fruit toppings, this recipe offers a delightful alternative to traditional pancakes without the hassle of flipping.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Dutch Baby Pancake
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 teaspoon vanilla extract (or more to taste)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2.5 tablespoons butter (melted; 0.5 tablespoon used to grease the skillet)
Instructions
- Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Place a cast iron or oven-safe skillet inside the oven while it heats up to get it nice and hot.
- Melt Butter: Melt 2.5 tablespoons of butter in the microwave or on the stovetop until fully liquid.
- Mix Batter: In a mixing bowl, whisk together the 3 large eggs until smooth. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk everything until fully combined and smooth. For an even better texture, you can blend the batter in a food processor or blender until smooth.
- Grease Hot Skillet: Carefully remove the hot skillet from the oven and drizzle the remaining 0.5 tablespoon of melted butter in the skillet, swirling to coat the entire surface.
- Pour Batter and Bake: Pour the batter into the hot, buttered skillet. Place the skillet back into the oven and bake for 13-15 minutes, or until the Dutch baby is puffed up and lightly golden brown on top.
- Serve: Remove from the oven and serve immediately with your preferred toppings such as powdered sugar, syrup, jam, fresh berries, Nutella, or lemon juice. Note that the pancake will deflate quickly, which is normal.
Notes
- If you have time, let the batter rest in the mixing bowl or blender for about 20 minutes before baking to improve texture, but it will still turn out great without resting.
- The Dutch baby will puff dramatically during baking but will deflate soon after being removed from the oven – this is completely normal.
- This recipe makes 4 servings if cut into quarters, though you can eat more than one piece as desired.
- Use a cast iron or other oven-safe skillet for best results.
Keywords: Dutch baby, puff pancake, baked pancake, breakfast recipe, easy pancake, oven pancake, German pancake, Dutch puff, vegetarian brunch
