Dutch Baby Pancake

4 Servings
25 min

I am a huge fan of easy quick breakfasts that not only taste amazing but is somewhat of a showstopper. This Dutch baby pancake is super easy to whip up, virtually hands off and will knock your socks off. My family LOVES it. Almost too much because I need to make two of these each time.

The pancake batter is made in the blender and comes together very quickly. It bakes in the oven and puffs up gloriously to reveal a buttery, puffed up pancake that slowly deflates once it comes out of the oven. It is delicious served with fruit and maple syrup.

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

  • 5 tbsps butter
  • 3/4 cup all purpose flour
  • 3/4 cup milk, 2% or whole is fine
  • 3 large eggs
  • 1/2 tsp salt
  • Fruit
  • Maple syrup
  • Lemon wedges
  • Bacon
  • Sausages

Preheat the oven to 450F.
In a 12” cast iron skillet, add in the butter. Cold butter is fine as it will be melted.
To a blender, add in the flour, milk, eggs and salt. Blend to combine to form the batter.
When the oven has finished preheating, place the cast iron pan in the oven for 5-7 minutes to melt the butter. If it starts to brown, allow it to as the brown butter will add additional flavor.
When the bubbling has stopped from the butter and it has melted, remove the pan from the oven and pour in the batter.
Return the pan to the oven and bake for 18-20 minutes until the pancake is starting to brown at the edges and has puffed up. It should look puffy and dry and perhaps with some remaining butter pooled in the middle.
Remove from the oven, slice up and serve with your choice of fruit and maple syrup. It’s delicious with a squeeze of lemon to cut through some of the butter and richness. Enjoy!