Dutch Baby Pancake Recipe
This Dutch baby pancake (inspired by the Original Pancake House in Portland, OR) is baked in a hot cast iron skillet until golden and puffed, topped with powdered sugar, whipped butter, and fresh lemon.
Servings: 1 large pancake
Equipment
- 10-inch cast iron skillet or pie pan
Ingredients
- 2 large eggs room temp
- ¾ cup milk room temp
- ½ cup unbleached all-purpose flour
- 1½ tbsp sugar
- 1 tsp pure vanilla extract
- pinch of salt
- 3 tbsp salted butter
For Serving
- powdered sugar
- whipped butter
- lemon wedges
Instructions
- Preheat oven to 425°F for at least 15 minutes to ensure it’s fully heated.
- In a medium-sized bowl, vigorously whisk together the eggs, milk, and vanilla until smooth and slightly frothy.
- Add the flour, sugar, and salt, then continue whisking until the batter is smooth and lump-free. The batter should be thin and pourable (like a crepe batter).
- Add butter to a cast-iron skillet and place it in the oven until fully melted and sizzling, about 5 minutes. Be careful not to burn the butter.
- Carefully remove the skillet from the oven and quickly baste (or use the butter stick itself) to coat the inner sides of the skillet with the hot butter.
- Immediately pour the batter into the center of the skillet directly over the hot butter. Do not stir or mix the butter into the batter.
- Return the skillet to the oven and bake for 18-20 minutes at 425°F or until the edges are deeply golden brown and center is set. If it's not finished cooking at this point, reduce oven temp to 325 degrees and bake another 5 minutes or until set.
- Remove from the oven and immediately top with whipped butter, powdered sugar, and fresh lemon juice.
- Serve immediately while warm and puffed (it deflates quickly).
Notes
A hot skillet is essential
The cast-iron skillet needs to be fully heated before adding the batter to achieve the signature puff. Don’t mix the butter and batter
Pouring the batter directly over the hot butter creates the best texture and crispy edges. Serve right away
Dutch babies naturally deflate as they cool, so they’re best enjoyed fresh from the oven.
The cast-iron skillet needs to be fully heated before adding the batter to achieve the signature puff. Don’t mix the butter and batter
Pouring the batter directly over the hot butter creates the best texture and crispy edges. Serve right away
Dutch babies naturally deflate as they cool, so they’re best enjoyed fresh from the oven.