Dutch Baby Pancake
A fluffy, golden pancake that is a delightful combination of a pancake and a soufflé, perfect for a lazy Sunday breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together the eggs, flour, milk, salt, sugar, and vanilla extract until smooth.
- Melt the butter over medium heat in a large oven-safe skillet.
- Combine the batter and melted butter in the skillet.
- Bake for 20-25 minutes, until golden brown and puffed.
- Dust with powdered sugar after removing from the oven.
- Serve immediately with fresh fruit if desired.
Notes
For added flavor, consider adding spices like cinnamon or lemon zest. Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Find it online: https://cookingwithmayaa.com/dutch-baby-pancake/