Lead image for recipe Dutch Baby Pancakes

Dutch Baby Pancakes

A fluffy pancake with Seattle origins

This recipe works great to make one individual pancake using a 5 inch cast iron skillet. To make a larger pancake quadruple the recipe and use a 10 inch cast iron skillet.

If a cast iron skillet is not available another similarly sized oven safe pan can be used.

Inspiration for this recipe comes from Dutch Baby pancake recipes from The Spruce Eats and Once Upon a Chef

  • Yield
    1 individual pancake or quadruple the recipe for a larger pancake that serves 4
  • Prep Time
    PT5M
  • Cook Time
    PT20M

Required Equipment

Ingredients

  • Produce
    • Berries for topping
  • Eggs & Dairy
    • 1 egg 0
    • 1/4 cup whole milk or almond milk 0
    • 2 teaspoons unsalted butter 0
  • Pantry
    • Maple syrup for topping 0
  • Spices & Seasonings
    • 1 teaspoon vanilla extract 0
  • Staples
    • 40 grams all purpose flour 0
    • Powdered sugar for topping 0
    • Pinch of salt

Prepare

  • Place the cast iron skillet in the oven on a middle rack and preheat oven to 450 degrees F. Let the refrigerated ingredients start to come to room temperature.

    Make Batter

    • Add the eggs, milk, vanilla, salt, and flour in a food processor or blender.
      • Blend until smooth.

        Bake

        • Add butter into skillet inside oven and allow to melt.
          • Remove the skillet from the oven and ensure the skillet is evenly coated in melted butter.
            • Gently pour the batter into the skillet and put back into the oven. Put a tray on a lower rack to catch any drips.
              • Bake for about 20 minutes until the top is golden and the pancake is puffed and fluffy.
                  Completed recipe step

                Serve

                • Dust the top with powdered sugar.
                  • Serve topped with berries and maple syrup.