Dutch Baby Pancake
A delightful and easy-to-make Dutch Baby Pancake that puffs in the oven, perfect for breakfast or brunch, topped with maple syrup and fresh fruit.
Ingredients
Main ingredients
- 3 large large eggs Room temperature for best results
- 2/3 cup milk Whole milk adds richness, but any kind will work
- 2/3 cup all-purpose flour Sifted for fluffiness
- 1/4 teaspoon salt To balance flavors
- 2 tablespoons unsalted butter Use high-quality butter for maximum flavor
Toppings
- Maple syrup Choose pure maple syrup for the best taste
- Whipped cream Store-bought or homemade if you’re feeling fancy
- Fresh fruit Such as blueberries, strawberries, or seasonal choices like peaches
Instructions
Preparation
- Preheat your oven to 425°F (220°C). It’s essential to get your oven nice and hot so that the pancake puffs perfectly!
- In a blender, combine 3 large eggs, 2/3 cup milk, 2/3 cup all-purpose flour, and 1/4 teaspoon salt. Blend until you achieve a smooth, lump-free batter.
- Melt the unsalted butter in a 10-inch cast-iron skillet over medium heat until bubbly. Be careful not to let it brown too much.
- Pour the batter into the hot skillet, ensuring the melted butter coats the bottom.
Baking
- Transfer the skillet to the oven and bake for about 20 minutes, until the edges puff up golden and beautiful.
- Remove from the oven and top with your favorite toppings: maple syrup, whipped cream, and fresh fruit.
Notes
Serve hot for maximum puffiness; pancake deflates as it cools. Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best results. For a gluten-free version, substitute the flour with a one-to-one gluten-free baking blend.