4.8 from 42 votes
Dutch Baby
Who doesn't love a dish that is prepared in seconds? Quickly blended up in a blender then baked in a hot oven, this Dutch baby recipe comes out perfectly fluffy and golden with a tender center!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 221 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ½ cup whole milk (120ml)
- ½ cup all-purpose flour (60g)
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoons salt
- 2 tablespoons unsalted butter
- confectioners’ sugar for dusting
Instructions
- Place a 10-inch cast-iron skillet on the center oven rack and preheat the oven to 425F.
- While the oven is preheating, combine the milk, flour, eggs, sugar, vanilla, and salt in the container of a blender. Blend on high for 20 seconds, scrape down the sides of the container, and blend again for a few more seconds. Let the batter rest until the oven is hot. (This helps hydrate the flour for a fluffier, tender pancake.)
- Once preheated, blend the batter for a few seconds, then carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl until melted. Immediately pour the batter into the skillet.
- Bake for 20 minutes or until the pancake is very puffed and deep golden brown around the edges. (It will shrink as it cools.) Dust with confectioners’ sugar and serve hot, cut into wedges with fresh berries, jam, or maple syrup.
Cup of Yum
Notes
- A really hot skillet is key to getting a big, puffy pancake, so don’t skip the skillet preheating. Cast iron works well because it holds the heat, but you can use any 1.5- to 2-inch deep oven-proof skillet.
- If you don’t have a blender, you can make the batter in a small food processor, using an immersion blender, or whisk vigorously by hand in a large mixing bowl.
- Bring the ingredients to room temperature before blending them together. Room temperature ingredients will blend more smoothly and help you avoid a lumpy batter. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you forget to take them out of your fridge.
- Make sure the oven is hot before adding the skillet and batter into the oven. The hotter the oven, the more puffy your Dutch baby pancake will be.
- A digital kitchen scale is the most accurate way to measure flour because adding too much flour will lead to a heavy pancake. If you do not have a scale, fluff your flour with a spoon and scoop it into your measuring cups before leveling off the top with a knife. Doing so will ensure you do not overpack the measuring cup.
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
158mg
(53%)
Sodium
211mg
(9%)
Potassium
118mg
(3%)
Fiber
0.4g
(2%)
Sugar
12g
(24%)
Vitamin A
427IU
(9%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 158mg | 53% |
| Sodium | 211mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 427IU | 9% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.