Spoon Simple
Dutch Baby Pancake
A dramatic puffed oven pancake with crisp, golden edges and a tender center. Bake in a hot cast iron skillet and serve immediately with powdered sugar, lemon, and berries.
Prep 5 min
Cook 20 min
Total 25 min
Serves 4
Ingredients
Step 1 — Make the batter
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
Step 2 — Bake and serve
- 4 tbsp unsalted butter
- Powdered sugar (for serving)
- Fresh lemon wedges
- Fresh berries or maple syrup (optional)
Instructions
- 1
Preheat the skillet
Place a 10-inch cast iron skillet (or oven-safe skillet) in the oven and preheat to 425°F. The skillet needs to be very hot before the batter goes in.
- 2
Blend the batter
Add eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend on high until completely smooth, about 30 seconds. You can also whisk vigorously by hand, but the blender gives the best rise.
- 3
Bake the Dutch baby
Carefully remove the hot skillet from the oven. Add butter and swirl until melted and foaming. Immediately pour in the batter and return the skillet to the oven. Bake 18–22 minutes until the pancake is dramatically puffed, deeply golden at the edges, and set in the center.
- 4
Serve immediately
The Dutch baby deflates quickly once out of the oven — that's normal. Dust with powdered sugar, squeeze fresh lemon over the top, and add berries or a drizzle of maple syrup. Slice and serve straight from the skillet.
Nutrition per serving: 290 cal · 9g protein · 28g carbs · 16g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
