Dutch Baby Pancake
User Reviews
4.8
Dutch Baby Pancake
Description
The batter combines eggs, milk, flour, salt, and vanilla blended until smooth, poured into a hot, butter-coated cast iron skillet. Baking at high temperature causes the pancake to puff dramatically, forming crisp edges while maintaining a tender center. After baking, it’s brushed with melted butter, drizzled with fresh lemon juice for brightness, and garnished with berries and powdered sugar.
Its combination of puffed texture with tangy and sweet toppings makes the Dutch Baby suitable for brunch or special breakfast occasions. Using fresh, room-temperature ingredients ensures even baking and rise.
Leftovers keep well refrigerated for up to five days or can be frozen for two months, though texture may change. Reheating in a microwave or oven restores warmth, making it convenient for later servings.
Ingredients
- 3 large egg at room temperature
- ⅔ cup milk at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter unsalted
- 1 tablespoon butter unsalted, melted
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon powdered sugar same as icing sugar or confectioners sugar
- 3 cups mixed berries fresh
Instructions
- Preheat the oven to 425°F.
- To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
- Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
- Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
- Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.
Notes
- Store leftovers in the fridge up to 5 days, as dairy and eggs limit shelf life.
- Freeze leftover Dutch Baby for up to 2 months; texture may soften after freezing.
- Reheat leftovers by microwaving or warming in the oven until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 201kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 115mg | 38% |
| Sodium | 147mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
