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Dutch baby pancake with cream and maple syrup in a skillet.

Dutch Baby Pancake Recipe

Discover this easy Dutch Baby Pancake recipe, ideal for special brunches like Christmas, Mother’s Day, or Easter. Enjoy a golden, puffy skillet-baked twist on the classic German pancake.
4.78 from 18 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 361kcal
Author: Deborah Rainford

Ingredients

  • 4 tablespoons butter, divided
  • 4 large free-range eggs
  • ⅔ cup milk or buttermilk
  • ⅔ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt

Instructions

Preheat the Oven and Skillet:

  • Preheat your oven to 450°F (230°C).
  • Place the 10-inch skillet in the oven to heat up during the preheating process.

Prepare the Batter:

  • In a blender, combine the 4 large free-range eggs, ⅔ cup buttermilk, ⅔ cup all-purpose flour, 2 teaspoons vanilla extract, and ½ teaspoon sea salt.
  • Blend these ingredients on a low setting for about 1 minute, then stop and scrape down the sides.
  • Continue blending until the mixture is smooth. This should take about another 30 seconds.

Melt the Butter in the Skillet:

  • Once the oven is preheated and the skillet is hot, carefully remove the skillet using oven mitts.
  • Add 4 tablespoons of butter to the skillet, allowing it to melt and coat the bottom and sides. Swirl the skillet to ensure an even coating.

Pour the Batter and Bake:

  • Immediately pour the batter into the hot, buttered skillet.
  • Return the skillet to the oven and bake for 20-25 minutes. The Dutch Baby should puff up and turn golden brown.
  • It's important not to open the oven door for the first 15 minutes of baking to ensure the pancake rises properly.

Serve:

  • Once the Dutch Baby is puffed and golden, remove it from the oven.
  • The pancake will start to deflate once it's out of the oven, which is normal.
  • Serve immediately while it's warm. Dutch Baby pancakes are traditionally served with a dusting of powdered sugar, but you can add toppings like maple syrup, whipped cream, or fresh fruit as desired.

Notes

  • The Dutch Baby will be impressively puffed right out of the oven but will deflate quickly. This is part of its charm and does not affect the delicious taste and texture.
  • Skillet Watch: Preheating the skillet is key for a crispy bottom. Add butter only after the skillet is hot to avoid burning.
  • Smooth Batter: Achieve a lump-free batter by blending really well, which is crucial for a light and airy Dutch Baby.
  • Steady Heat: Keep the oven closed during baking for that perfect rise
  • Storing Leftovers: Refrigerate any leftovers and reheat in a toaster oven or skillet.

Nutrition

Calories: 361kcal | Carbohydrates: 37g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 203mg | Sodium: 498mg | Potassium: 230mg | Fiber: 1g | Sugar: 17g | Vitamin A: 705IU | Vitamin C: 5.7mg | Calcium: 110mg | Iron: 1.9mg
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