There’s nothing quite like starting your day with a beautifully puffed and golden Dutch Baby Pancake. This recipe holds a special place in my heart, as it’s a tradition passed down from my grandmother. It’s perfect for anyone seeking a delightful twist to their breakfast routine, and the best part? It’s surprisingly simple to make.
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- Fresh berries, for serving
Preheat your oven to 425°F (220°C). Place 2 tablespoons of unsalted butter in a 10-inch cast-iron skillet or a similar oven-safe pan. Put the pan in the oven just until the butter melts, about 1-2 minutes. Watch carefully to avoid burning.
In a blender, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend until the mixture is smooth, about 20-30 seconds.
Remove the skillet from the oven and pour the batter into the center of the pan, over the melted butter. Immediately return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Remove the Dutch Baby from the oven and use a spatula to transfer it to a serving plate. The pancake will deflate quickly, so it’s best served immediately. Dust with powdered sugar and top with fresh berries for a delightful finish.
Final words
Thank you for trying out this cherished Dutch Baby Pancake recipe. It’s a simple yet extraordinary dish that can turn any morning into a special occasion. I hope it becomes a beloved addition to your breakfast repertoire. Don’t forget to explore more recipes on my site for more delicious inspirations. Happy cooking!
Tags
Dutch baby pancake recipe, easy breakfast ideas, family breakfast recipes, oven-baked pancake
