4.5 from 30 votes
Dutch Baby Pancake
This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.
Prep Time
5 mins
Cook Time
18 mins
Total Time
25 mins
Servings:
4
servings
Calories:
314 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup all-purpose flour sifted
- 4 egg
- 1 cup milk whole, at room temperature
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter melted, divided
- powdered sugar for dusting
- pancake syrup for serving
Instructions
- Preheat oven to 475 degrees F.
- In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.
- In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
- Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
Cup of Yum
Notes
- If you don't have a cast iron skillet, you can use a heavy ovenproof skillet.
- Nutritional values are based on one serving
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
199mg
(66%)
Sodium
381mg
(16%)
Potassium
174mg
(4%)
Sugar
3g
(6%)
Vitamin A
685IU
(14%)
Calcium
102mg
(10%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 314
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 199mg | 66% |
| Sodium | 381mg | 16% |
| Potassium | 174mg | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 685IU | 14% |
| Calcium | 102mg | 10% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.