Dutch Baby Pancake

A delightful oven-baked pancake that is fluffy, impressive, and perfect for breakfast or brunch.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 225

Main Ingredients

3 large eggs The key to a light and airy texture.
½ cup all-purpose flour Using freshly spooned flour provides the perfect foundation.
½ cup milk Ensures the batter has the right consistency.
1 tablespoon maple syrup Adds a touch of sweetness.
¼ teaspoon salt Enhances overall flavor.
½ teaspoon vanilla extract Introduces a comforting warmth.
3 tablespoons unsalted butter Creates a crispy edge when melted.

Optional Toppings

Preparation

Preheat your oven to 400°F (205°C) and position an oven rack in the middle.
Place a 10-inch cast iron skillet or an oven-safe nonstick pan in the oven to preheat for at least 5 minutes.

Batter Preparation

In a blender, combine the eggs, flour, milk, maple syrup, salt, and vanilla. Blend until completely smooth.
Melt the butter in the preheated skillet for about 2 minutes.
Pour the batter into the melted butter in the hot skillet.

Baking

Gently place the skillet back in the oven and bake for about 20 minutes, or until puffed and golden brown.
Dust the top with confectioners' sugar and garnish with fresh berries if desired before serving.

Serve immediately for the best experience. Feel free to add spices for a warm twist or create savory versions by omitting sweet ingredients.