Fluffy Dutch Baby Pancake
A quick and easy oven-baked pancake that puffs up dramatically with crispy edges and a tender custardy center, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour (can substitute with gluten-free flour)
- 3/4 cup whole milk, room temperature (dairy-free milk like almond or oat milk works too)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar or superfine sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter (for skillet)
Instructions
- Preheat the oven to 425°F (220°C) and place an 8 to 10-inch oven-safe skillet or cast iron pan inside to heat for about 10 minutes.
- In a medium mixing bowl, whisk 3 large eggs until frothy, about 1-2 minutes.
- Add 3/4 cup all-purpose flour, 3/4 cup milk, 2 tablespoons melted butter, 1 tablespoon sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (optional). Whisk until smooth and slightly runny with no lumps.
- Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon butter and swirl to coat the bottom and sides; the butter should sizzle and melt immediately.
- Pour the batter into the hot, buttered skillet and immediately return it to the oven.
- Bake for 20-25 minutes until the edges are puffed, golden, and crisp, and the center is set but tender.
- Avoid opening the oven door during the first 15 minutes to prevent deflation.
- Remove from oven and serve immediately with toppings like powdered sugar, fresh berries, or a squeeze of lemon juice.
Notes
Use room temperature eggs and milk for better rise. Preheat the skillet in the oven before adding batter to ensure puffiness and crispy edges. Avoid opening the oven door during the first 15 minutes of baking to prevent deflation. Serve immediately for best texture. Leftovers can be refrigerated up to 2 days and reheated gently in the oven at 300°F for 5-7 minutes.
Nutrition
- Serving Size: 1/4 of the pancake
- Calories: 250
- Sugar: 6
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
Keywords: Dutch baby pancake, fluffy pancake, oven pancake, breakfast recipe, brunch, easy pancake, cast iron pancake