Dutch Baby Pancakes
Airy and light Dutch Baby Pancakes, perfect for breakfast or brunch, topped with powdered sugar and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the eggs, milk, flour, sugar, vanilla extract, and salt in a blender, and blend until smooth.
- Melt the butter in a 10-inch cast-iron skillet over medium heat.
- Pour the batter into the skillet with the melted butter.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Dust the pancake with powdered sugar.
- Serve warm with fresh fruit, if desired.
Notes
Serve immediately for the best experience as the pancake may deflate once cooled. You can prepare the batter a day in advance and refrigerate it.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg
Find it online: https://recypez.com/dutch-baby-pancake/