My Best Dutch Baby Pancake Recipe
yield: 1 (10-inch) pancake
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Ingredients
For the Dutch Baby Pancake Batter
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter
- 3 large eggs, at room temperature
- ⅔ cup (5.35 ounces or 152 grams) whole milk, at room temperature
- ⅔ cup (3 ounces or 85 grams) all-purpose flour
- 1 Tablespoon granulated sugar
- ¼ teaspoon pure vanilla extract
- pinch of salt
To Serve
- whipped cream
- fresh, sliced fruit
Instructions
- Prep the oven. Position a rack in the center of the oven and preheat the oven to 425°F.
- Melt the butter. Place the butter in a 10-inch cast-iron skillet and bake for 5 minutes, or until the butter is completely melted and the skillet is piping hot.
- Meanwhile, make the batter. In a medium bowl, whisk the eggs until light and foamy, about 30 seconds. Add the milk, flour, sugar, vanilla, and salt. Whisk until just combined, about 30 seconds. The batter will look a little lumpy, but that's totally okay, I promise!
- Assemble the Dutch baby pancake. Remove the skillet from the oven (but keep the oven on!). Swirl the pan to coat with the butter. Pour the batter into the center of the pan and immediately return the pan to the oven.
- Bake and serve the Dutch baby pancake. Bake for 20 minutes, or until the pancake is puffed and golden. Cool the pancake in the skillet on a wire rack for 1 minute, then use a metal cooking turner to turn out the pancake onto the rack to keep its sides from deflating.Serve immediately, with a dollop of whipped cream and slices of fresh fruit.
Notes
- It's especially important that the eggs and milk are warmed to room temperature before using in this recipe. The Dutch baby pancake will not rise and puff in the same way if these ingredients are cold!