A Dutch baby pancake is basically a cross between a crepe and a pancake if you ask me. It’s a puffed up pancake that’s baked in the oven and rises with the magic of eggs, creating a spongy popover treat that’s dusted with powdered sugar, lemon zest, fruit and syrup. This will be the easiest and most rewarding breakfast recipe you’ll ever make!
The beauty of a Dutch baby pancake is right when you pull it from the oven. It’s full of life and expressive. Don’t be disappointed as it collapses because this is normal once the Dutch pancake comes out of the oven. Enjoy its beauty while you can!
Making a Dutch pancake is quite simple and very rewarding. You make your batter in a blender (or a food processor), clean up is a cinch and you bake the entire pancake in a cast iron skillet!
How many of you own a cast iron skillet? And how many of you actually use it? It seems to be common in the cooking world that if you own a cast iron skillet, you either love it or you are afraid of it. It’s the main ‘hero’ in your kitchen or it sits there gathering dust because you don’t understand the ‘rules’ of cleaning or not cleaning it, how the seasoning process works and man, is it heavy!
But let me tell you, baking in a cast iron skillet is perfection!! The heat is distributed evenly throughout the pan making for a perfect baked good every time. The best part for me is watching butter dance on a hot skillet and the aromas of nutty burnt butter that fills the air (trust me there’s no going back after that).
Caring for a cast iron skillet
- To clean your skillet use warm water and a scraper to get any stuck on bits.
- Avoid using dish soap as it will remove your seasoned coating.
- Make sure to thoroughly dry your skillet before putting it away to avoid rusting. Use a paper towel.
- Don’t put a cast iron skillet in the dishwasher, ever!
- Season your skillet every so often. Click here to learn how.
Dutch Baby Pancake
Making a Dutch baby pancake is quite simple and very rewarding. It’s a puffed up – crepe like pancake. It’s baked in the oven and rises with the magic of eggs, creating a spongy popover treat that’s dusted with powdered sugar, lemon zest, fruit and syrup. This recipe uses an 8 – 9 inch cast iron skillet.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4
- Category: Breakfast
- Cuisine: German
- 3/4 cup all-purpose flour
- 3/4 cup whole or 2% milk
- 3 large eggs
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon fine salt
- zest of 1 small lemon, extra for garnishing
- 3 tablespoons unsalted butter
- Powdered sugar, maple syrup, jam, fresh berries for serving
- In a blender (or food processor) add flour, milk, eggs, sugar, vanilla, salt and lemon zest. Blend all ingredients together, scrape down the sides and make sure all the flour is incorporated.
- Leave the batter in the blender to rest for 20 – 25 minutes. This gives the flour time to rest and absorb the liquid.
- Preheat the oven to 425˚F.
- Place a 10 inch skillet in the middle rack of the oven to heat up.
- Once the batter has rested remove the skillet from the oven (using oven mitts) and place it on top of the stove. Add the butter and swirl the pan to melt and coat the entire pan (bottom and sides) of the skillet. Be very careful as the pan will be extremely hot.
- Pour the batter on top of the butter. Place the skillet back in the oven.
- Bake for 18 – 20 minutes or until puffed, lightly browned across the top, and dark brown on the edges.
- Dust with powdered sugar and add lemon zest.
- Cut into wedges and serve with fruit, whipping cream, maple syrup or jam.
- Serve hot.
- Serving Size: 1 of 6
- Calories: 185
- Sugar: 9g
- Sodium: 474mg
- Fat: 8.7g
- Saturated Fat: 4.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21.1g
- Fiber: 0.4g
- Protein: 5.4g
- Cholesterol: 100mg
Keywords: Pancake, Dutch Baby, Cast Iron, Breakfast, Crepe
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