Dutch Baby Pancake
Perfect for those lazy Saturday mornings when you want to do something extra special for breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Breakfast
- Method: Bake
- Cuisine: German
Ingredients
Scale
- 1/4 cup butter
- 8 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Place butter in a large cast iron skillet, or 9 by 13 baking dish, and melt for a few minutes in the hot oven. Be careful not to let it burn.
- Beat eggs until frothy, then whisk in milk and vanilla. I use my whisk attachment on my Kitchenaid Mixer.
- Gradually add flour and salt. Mix until well combined.
- Remove skillet with melted butter from the oven and pour dutch baby batter over the butter.
- Return to oven for about 15 minutes. The dutch baby will puff up and the edges and top will be golden brown.
- Cut and serve immediately with strawberries, powdered sugar, whipped cream, or maple syrup.
Notes
Recipe slightly adapted from 71 Toes.
Nutrition
- Serving Size: 1 Serving
- Calories: 313
- Sugar: 0.4g
- Sodium: 424mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.4g
- Carbohydrates: 22g
- Fiber: 0.7g
- Protein: 14g
- Cholesterol: 326mg
Find it online: https://lovelylittlekitchen.com/dutch-baby-pancake/