Dutch Baby Pancake Recipe
User Reviews
5
Dutch Baby Pancake Recipe
Description
The Dutch Baby Pancake Recipe prepares a batter from room-temperature eggs, milk, flour, salt, and a touch of sugar when desired. Heating a 10-inch cast iron or oven-safe skillet in a 425°F oven primes the pan for an even bake and helps the butter melt quickly on contact. Once the butter coats the hot skillet, the batter is poured in and immediately returned to the oven.
During baking, the batter puffs up substantially with a crisp, golden rim and a softer, custardy interior. The balance of eggs and milk creates lift, while the flour provides structure, and sugar gently sweetens. The result is an impressive, visually striking pancake with a texture that contrasts crisp edges with tender middle.
This pancake is best served immediately with toppings of choice, sweet or savory. The batter can be varied based on preference, as can toppings added after baking. The recipe notes offer additional ideas for customization beyond the base preparation.
Ingredients
- 3 tablespoons butter unsalted
- 4 large egg at room temperature
- 1 cup milk , at room temperature (whole, 2%, 1%, or skim are fine)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1-2 tablespoons granulated sugar (use just 1 tablespoon or feel free to omit if you're making a savory Dutch baby)
Instructions
- Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish (you could also use a 3-qt baking dish) in the oven and preheat to 425°F.
- While the oven and skillet are preheating, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend for 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed. Let your batter rest for about 10 minutes or while the skillet heats.
- Once the skillet has preheated, use potholders and carefully remove the skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. As soon as the butter has completely melted, pour the batter in.
- Return the skillet to the oven and bake the Dutch baby until golden and puffed up, about 15 minutes or so (I like mine more custardy in the center, so I usually pull it after 15 minutes, but feel free to bake yours a bit longer if you prefer). Just check it after 15.
- To serve, add desired sweet or savory toppings and cut into slices.
Notes
- Try various toppings to customize the Dutch Baby to your preference; see blog post suggestions for inspiration.
- Allowing the batter to rest before baking helps achieve a smoother texture with fewer clumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 382mg | 16% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 791IU | 16% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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