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Original Post: https://www.evolvingtable.com/dutch-baby-pancake/

Dutch baby pancake recipe in a cast iron skillet with raspberries and blueberries.
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4.62 from 13 votes

Easy Dutch Baby Pancake Recipe

A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It's like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, lunch
Cuisine: American
Servings: 4 servings
Author: London Lea

Equipment

Ingredients

  • 3 large eggs whisked, room temperature
  • ½ cup flour gluten-free 1-to-1
  • ½ cup milk regular or plant-based, room temperature.
  • 1 Tbsp. sugar
  • ⅛ tsp. cinnamon
  • ½ tsp. vanilla
  • 2 Tbsp. butter or coconut oil
  • Fresh berries optional
  • Powdered sugar optional
  • Lemon juice, optional

Instructions

  • Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
    Eggs, milk, and four as the main ingredients in a Dutch baby pancake recipe.
  • In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.
    3 large eggs, ½ cup flour, ½ cup milk, 1 Tbsp. sugar, ⅛ tsp. cinnamon, ½ tsp. vanilla
    The batter ingredients are whisked together.
  • Place oil or butter in a 10-inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.
    2 Tbsp. butter
    The pancake batter is poured into the hot cast iron skillet.
  • Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
    Fresh berries, Powdered sugar, Lemon
    A skillet full of a Dutch baby popover pancake recipe surrounded by fresh berries and lemons.

Notes

Room-temperature eggs: This is the most important tip for a perfectly puffy Dutch baby. Cold eggs produce less steam, which means less puff. Set them out at least 30 minutes before you start.
Skillet size matters: Use a 9 to 10-inch cast-iron skillet. A larger skillet will spread the batter too thin, and a smaller one can cause overflow.
Don't peek: Keep the oven door shut the entire time. Opening it lets the steam escape and your pancake will deflate.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days. Freeze without toppings for up to 1 to 2 months. Reheat in a skillet on the stove or in the oven at 300°F.

Nutrition

Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 87mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Calcium: 66mg | Iron: 1.1mg
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