Dutch Baby Pancake Recipe (German Pancakes)

Skillet pan with a pancake, fresh berries, and powdered sugar in it.

Dutch Baby Pancake Recipe (German Pancakes)

Enjoy a Dutch Baby Pancake for a wonderful breakfast - A puff pancake with crispy edges, a custardy center, and so light & airy. Baked in a hot buttered cast iron pan in the oven.

Course Breakfast

Cuisine American

Keyword dutch baby pancake, dutch pancake

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 329kcal

Author Jessica - Together as Family

Equipment

10-inch Cast Iron Skillet

Ingredients

5 large eggs room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole milk
4 tablespoons butter melted

Fro Serving/Garnish

powdered sugar
fresh berries
maple syrup

Instructions

Preheat the oven, with a 10-inch cast iron skillet inside the oven, to 425℉.
^{*Tip : Once the batter is made and ready to go, it's important to immediately pour it into the hot cast iron pan. If the batter sits for too long then it can make the pancake not as puffy and airy. Make sure the oven and cast iron pan is warmed up and ready to go right when the batter is done being blended.}
Into a blender, add the eggs, sugar, vanilla, cinnamon, and salt. Blend until well combined.
5 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, ¼ teaspoon salt
Add in the flour and milk and blend just until combined.
3/4 cup all-purpose flour, 3/4 cup whole milk
Place the melted butter into the preheated skillet and swirl it around to coat the pan evenly. Pour the batter into the skillet and bake for 20 minutes. Turn the oven off and allow it to sit in the oven (with the oven door still shut) for 5 minutes.
4 tablespoons butter
Remove from the oven and sprinkle the top with powdered sugar. Serve with fresh berries and maple syrup & enjoy!
powdered sugar, fresh berries, maple syrup

Nutrition