Dutch Baby Pancake
This Dutch Baby Pancake is a fluffy masterpiece! Perfect for brunch, it puffs up beautifully and is endlessly customizable for your taste.
Servings: 4 servings
Ingredients
For the Dutch Baby Pancake:
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter for the pan
Instructions
Cooking Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Place your oven-safe skillet in the oven while it’s preheating.
- Step 3: In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, vanilla extract, and salt until smooth.
- Step 4: Carefully remove the hot skillet from the oven and add 1 tablespoon of butter, swirling it around to coat the bottom.
- Step 5: Pour the batter into the skillet over the melted butter, then return it to the oven.
- Step 6: Bake for 20-25 minutes, or until puffed and golden brown.
- Step 7: Serve immediately, topped with your favorite ingredients.
Equipment
- Oven-safe skillet
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- For a dairy-free version, use almond or oat milk and coconut oil.
- To make it gluten-free, substitute with a gluten-free flour blend.
- Store leftovers in an airtight container in the fridge for up to 3 days.
