Dutch Baby Pancake
A light and fluffy Dutch Baby Pancake that’s perfect for breakfast or brunch, served with powdered sugar and fresh fruits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Powdered sugar (for serving)
- Fresh fruit (for serving, optional)
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe pan inside to heat.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and vanilla extract until smooth.
- Once the skillet is hot, add the butter and let it melt, swirling to coat the pan.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for about 20 minutes or until the edges are puffed and golden brown.
- Remove from the oven and let it cool slightly. Sprinkle with powdered sugar and serve with fresh fruit, if desired.
Notes
Best enjoyed fresh out of the oven; leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://cookingwithmayaa.com/dutch-baby-pancake-5/