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American · Breakfast
Homemade Dutch Baby
A dramatic, puffy pancake that rises spectacularly in the oven with crispy edges and a custardy center, all made from pantry staples. Vanilla and butter create a delicate flavor that pairs beautifully with fresh fruit, jam, or whipped cream. Perfect for impressing brunch guests without hours of prep work.
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Servings
4
Ingredients
- 3/4 cup whole milk
- 4 large eggs
- 2 tbsp melted unsalted butter
- 2/3 cup all-purpose flour
- 1/2 tsp sea salt
- 1 1/2 tsp vanilla extract
- 2 tbsp unsalted butter
- Whipped cream for garnish
- Fresh berries for garnish
- Powdered sugar for garnish
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 400°F.
- In a blender, add the milk, eggs, melted butter, flour, salt, and vanilla. Blend on high for 20 to 30 seconds or until very smooth. Set aside.
- Remove the preheated skillet from the oven and add the 2 tablespoons of butter, allowing it to melt.
- Immediately pour in the batter from the blender and bake at 400°F for 20 minutes or until browned, firm, and the batter has puffed up the sides of the pan.
- Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar. Serve immediately.
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