Description
This baked German pancake, also known as a Dutch Baby, is a light and puffy oven-baked delight featuring crispy edges and a custardy center. Made with simple ingredients and baked to golden perfection, it is perfect for breakfast, brunch, or even dessert. Serve it hot with powdered sugar, fresh fruit, or syrup for a delicious start to your day.
Ingredients
Pancake Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Cooking
- 2 tablespoons unsalted butter
Toppings (optional)
- Powdered sugar
- Fresh fruit
- Lemon juice
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside to heat thoroughly.
- Prepare Batter: In a blender, combine the eggs, whole milk, all-purpose flour, sugar, vanilla extract, salt, and cinnamon if using. Blend until the mixture is smooth and well combined.
- Heat Butter: Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it to fully coat the bottom and sides of the skillet.
- Pour Batter: Immediately pour the blended batter into the buttered skillet and return it to the oven promptly to ensure good rising.
- Bake: Bake for 18 to 22 minutes without opening the oven door, until the pancake is puffed up and golden brown around the edges.
- Serve: Remove from the oven, dust with powdered sugar, and serve immediately with fresh fruit, lemon juice, or maple syrup as desired.
Notes
- Ensure the skillet is hot before adding batter to help the pancake puff up properly.
- The Dutch Baby will deflate slightly after baking; this is normal and does not affect the flavor.
- For a savory variation, omit sugar and cinnamon and top with sautéed vegetables or cheese.
