Tempting Dutch Baby Pancakes
If you're looking for the perfect breakfast dish, Dutch Baby Pancakes is the best option for you! The laziest and most delicious pancake recipe. Why lazy? Because you don't need to stand at the stove to bake a Dutch Baby pancake. Knead the dough, pour it into a hot skillet, and send it to the oven.
Servings 4 servings
Calories 610kcal
Equipment
- Skillet Or Griddle
Ingredients
- ½ cup flour all-purpose
- 3 large eggs room temperature
- ½ cup whole milk room temperature
- ½ tsp ground cinnamon
- ½ tbsp vanilla
- 1 tbsp sugar
- ½ tsp salt
- 3 tbsp butter unsalted, cut into chunks
To serve:
- fruit sliced
- powdered sugar
- maple syrup
Instructions
- Place top oven rack just above the center position and pre-heat oven to 425°F.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
- Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Video
Notes
This is one of the recipes that seems like it is going to much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started...
Please know the size of your skillet matters in this case. You will need a 10-inch well-seasoned cast iron or other oven-safe skillets to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
Although it may seem easier to skip Step #2 (above) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust the final cook time accordingly.
Testing Notes: Do not stir or swirl the hot melted butter into the batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
Please know the size of your skillet matters in this case. You will need a 10-inch well-seasoned cast iron or other oven-safe skillets to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
Although it may seem easier to skip Step #2 (above) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust the final cook time accordingly.
Testing Notes: Do not stir or swirl the hot melted butter into the batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.