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Dutch Baby Pancake

A giant, puffy pancake baked in the oven that is easy to make and delicious to serve with a variety of toppings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 180 kcal

Ingredients
  

For the batter

  • 3 large eggs Room temperature for best results.
  • 2/3 cup milk Non-dairy alternatives can be used.
  • 2/3 cup flour
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract Optional, for flavor.

For cooking

  • 2 tablespoons butter Melt in a hot pan.

Instructions
 

Preparation

  • Preheat your oven to 425°F.
  • In a blender or large mixing bowl, combine eggs, milk, flour, sugar, salt, and vanilla. Blend or whisk until smooth.
  • Place butter in an oven-safe pan and melt it in the oven until sizzling.
  • Pour the batter into the hot pan and immediately return it to the oven.

Cooking

  • Bake for about 20 minutes, observing as it puffs up.
  • Once done, pull it out of the oven and allow to deflate slightly before serving.

Notes

Serve with a variety of toppings like lemon juice and powdered sugar, fresh berries, sautéed fruits, honey-butter, or yogurt. Avoid opening the oven door while baking for best results.
Keyword breakfast recipe, Dutch Baby Pancake, easy pancake, oven pancake, pancakes