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.
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.